Non-Dairy Chicken Pot Pie

Yesterday was March 14 — 3.14 — affectionately known in some circles as Pi Day. I thought it would be clever to make a chicken pot pie for dinner, assuming my math-loving 8 year-old would be amused. He was not, but it did remind me of one of my and J.’s favorite exchanges in the movie Fight Club, when Edward Norton’s character Tyler and Brad Pitt as his alter-ego are talking on a plane.

    EN: “Tyler, you are by far the most interesting single-serving friend I’ve ever met. See, I have this thing: everything on a plane is single-serving…”

    BP: “Oh I get it, it’s very clever.”

    EN: “Thank you.”

    BP: “How’s that working out for you?”

    EN: “What?”

    BP: “Being clever.”

    EN: “Great.”

    BP: “Keep it up then…”

Right. Back to the pi… I mean pie. This is a super-easy recipe, since the only cooking you’re doing is thickening a sauce. Everything else is pre-prepped, dump and back. You can buy a rotisserie chicken if you don’t have leftovers to use up, and the vegetables go in frozen. Mix it up and bake, and you’ve got a much healthier version of a TV dinner staple.

It was surprisingly delicicous. The boys wouldn’t eat it but me, my mom, and dad all loved it and they were eager to take home the leftovers. You won’t miss the milk found in other recipes at all.

Non-Dairy Chicken Pot Pie
Adapted from The Non-Dairy Queen’s Chicken Pot Pie

3 c. low-sodium vegetable stock, divided
4 Tbsp. white whole wheat flour
2 c. cooked chicken, cubed
1 16-oz. bag frozen mixed vegetables (blend of corn, carrots, green beans, & peas)
1 tsp. garlic powder
1/2 tsp. ground dried savory
salt and pepper to taste
2 9″ whole wheat pie crusts (I like Wholly Wholesome brand)

Preheat the oven to 375° F.

Heat 2.5 cups of the stock in a large pot over high heat, until it comes to a low boil. Meanwhile, in a small bowl, whisk the remaining half cup of stock and the flour together, until it is totally smooth with no lumps. This is called a slurry. Carefully and slowly pour the slurry into the boiling stock, whisk constantly until the stock thickens and is smooth.

Continuing cooking over a medium heat, and add in the chicken, vegetables, and seasoning. Adjust the seasoning to your taste.

Set one pie crust on top of a baking sheet to protect your oven from any spills. Carefully pour the pie filling into the first pie crust, and then invert the second crust on top, cutting a few small vents in the top with a sharp knife.

Bake for about 45 minutes, until the top crust becomes lightly browned, or according to the directions on the pie crust you’re using. Cool for 10 minutes before serving.