Fall is here, I’ve been decorating my house slowly and cooking up a storm. It’s still pretty warm here in Southern Arizona, but I want my favorite cold weather comfort food! I love a delicious pot pie, but sometimes I just don’t have the energy to make a pie crust. So I tweaked my usual dairy free pot pie recipe and created this Deconstructed Chicken Pot Pie. It is simple, delicious and perfect for a quick meal! If you aren’t dealing with a dairy allergy, you can most certainly use biscuits from the refrigerated aisle at your supermarket to make this even more simple!
This recipe serves 4.
Ingredients for Filling:
2 Chicken Breast
8 Ounces Chicken Stock
1/4 Cup Onion, chopped
1 TBS Garlic, chopped
1 TBS Vegan Butter (I use Earth Balance)
2 TBS Flour
10 Ounce bag of Frozen veggie blend
1/2 Cup Almond Milk (unsweetened)
Pepper, Salt to taste
Ingredients for Dairy Free Biscuits:
2 Cups Flour
1 TB Sugar
3 TB Baking Powder
1 tsp Salt
1/2 cup Virgin Coconut Oil
3/4 cup Almond milk (unsweetened)
Preheat oven to 450° to bake your biscuits.
Combine flour, baking powder, sugar salt and then cut in the coconut oil ( I use virgin coconut oil, since it resembles shortening). Once combined and resembling crumbs, stir in the unsweetened almondmilk.
I dropped these onto a baking sheet and baked them for 12 minutes or until golden on top.
While the biscuits are baking start your chicken. I diced the two chicken breast in bite sizes and pan seared them with onion, garlic, salt and pepper. Once the chicken is cooked thoroughly (no pink!) about 7 minutes, remove from pan.
Start your roux in the same pan, melt the butter and add the flour in the pan whisking until a paste forms. Add in your almond milk and keep whisking until a nice creamy sauce has formed. Add veggies, chicken stock and the cooked chicken into the same pan and let it simmer for 15 minutes.
Serve in a large bowl and top with your homemade biscuit! Enjoy immediately!
My husband LOVES buffalo chicken, spices on everything and flavorful meals. In an effort to eat healthier I whipped this up and he loved it!
It has all the flavor of a hot wing but is made with a vegetable! Seriously! Safe for vegans, vegetarians and those who are trying to watch their calories! These are baked, not fried and packed with flavor!
1 Head of Cauliflower, florets taken off in bite sizes
1 1/2 Cups flour
1 1/2 Cups Unsweetened Almond milk
2 Tablespoons Vegan Butter
1 Cup Franks Red Hot Sauce
Salt & Pepper to taste
1 tsp Garlic Powder
(Optional) Red Pepper Flakes
Cookie Sheet that hold wire rack
Spoon to mix or use your hands to really get in there!
Preheat Oven to 450 °
Dry off cauliflower and have it ready in bite size pieces
Mix Flour, Almond milk, garlic powder along with salt and pepper to taste. This is where you will add in the optional chili flakes if you want it extra spicy!
Dip cauliflower and really coat it with the batter. It gets a bit messy but you will want to make sure it’s all evening coated.
Put Cauliflower on the wire rack, which should be situated on top of the cookie sheet. (Spraying cooking sheet with oil or nonstick spray is helpful and makes cleanup simple!)
Bake for 15 minutes, turn over and bake for another 10-15 minutes. This ensures they are crispy!
While those are baking, start preparing your sauce. We used Frank’s Red Hot and mixed it with the two tablespoons of vegan butter. You can do this on the stove or in the microwave. You are welcome to add more red pepper flakes to kick it up another notch!
Once the baked cauliflower comes out, dip or drizzle the hot sauce on them. I personally like to dip them to make sure they are evenly coated with the hot sauce. I then place them back on the wire rack they were baking on and bake them an additional 6 minutes.
Serve with your favorite vegan ranch dip or eat them alone!
These are perfect for one person or you can make them to share! We love them as an appetizer in our house, when the kids are eating pizza.
I don’t eat pasta alot, however I had a craving like nobodies business to make Chicken & Broccoli Pasta Alfredo. The problem is, I can’t handle creamy sauces due to my lactose intolerance. BUT I HAD TO HAVE IT. So I made Dairy Free Chicken & Broccoli Pasta Alfredo for myself and my family. Get this, they even liked it! (Even the 11 year old who hates mostly anything these days just to not agree with one of us)
This recipe is not difficult to make and can be altered with the proteins and vegetables you like, if chicken and broccoli are not your thing. You can also swap out the chicken stock for vegetable stock
3 TBSP Olive Oil
3 TBSP Flour
4 TBSP Chicken Stock
2 tsp Onion Powder
2 tsp garlic powder
1 tsp pepper
1 tsp salt
2 cups of Unsweetened Almond Milk
2 Chicken Breasts, grilled or pan seared, sliced in bite size
1 crown of broccoli, steamed & cut into bit size pieces (Bag of frozen broccoli works well too)
16 Ounce box of pasta, cooked, drained and ready to go ( i used rotini noodles)
I “steam” my broccoli by draining my pasta water on it. This creates less clean up at the end of the day.
Make your chicken breast, grilled or on the stove. Season to your liking, I did a simple seasoning of pepper and salt. Slice and set aside.
Boil your pasta, don’t forget to salt your water!
Chop your broccoli (cue in Dana Carvey’s Choppin’ broccoli skit). You can steam it in the microwave, in a pot or use my simple handy trick and drain your pasta water on top of the broccoli into a bowl. Let it sit for a few minutes and drain the broccoli.
On a medium heat in a medium to large sauce pan, warm up your olive oil. Mix in your flour with a whisk.
Add in your salt, pepper, onion and garlic powder to the oil/flour mixture (Roux).
Keep whisking and pour in your unsweetened almond milk. Continue mixing until it starts to bubble and it will start to thicken.
Mix pasta, broccoli and chicken into a large serving bowl. Pour alfredo mixture on top and stir in.
I came across Silk Almond Creamer at my local grocery. I thought I would give it a whirl, since I love to drink coffee. I usually use almond milk and on occasion International Delight, Caramel goodness!
Silk Almond Creamer is a bit pricey for such a little container, I thought. Well, I learned a little will go a long way.I typically use 1/4 cup of unsweetened almond milk. With this, I was able to use about 2 Tablespoons to fulfill my large coffee cup.
I was able to enjoy my coffee with Silk Vanilla Almond Creamer, on my way to work. It doesn’t need sugar added, it was sweet enough for me. The product is apart of the Non GMO Project Verified, so you can feel good about adding this to your daily cup of joe.
1 Tablespoon is only 20 calories, so you don’t have to feel bad for drinking a delicious cup of joe! Silk Vanilla Almond Creamer is non dairy, gluten free and soy free.
Cup of Joe to go!
The opinion on this product review is my own. I purchased this item on my own will for the purpose of this review.
Happy St. Patrick’s Day! Do you have the luck of the Irish today? How many Irish kisses have you received? Well, we may not be Irish but we like any reason to celebrate ANYTHING in our house! I made some super delicious green waffles to celebrate today, of course you can use these any day of the week!
2 cups of flour
1 3/4 Cups of Almond milk
1/2 cup of oil
6-10 drops of Green food coloring
1 Teaspoon of Vanilla Extract
1 1/2 Tablespoons of Sugar
4 teaspoons of Baking Powder
Dash of Salt
Honey or Maple Syrup to top waffles
Plug in waffle iron, medium high setting
Coat waffle iron, lightly, with oil/cooking spray
Mix dry ingredients into mixing bowl
Whisk in eggs, milk, vanilla
Add food coloring drops
Once all is mixed, let sit for 4-5 minutes
Using measuring cup 3/4 Cup, scoop batter up and pour onto HOT waffle iron