Dairy Free Chicken Pot Pie

Step 1

Heat the oven to 400°F.

Step 2

Unfold one pastry sheet on a lightly floured surface and roll it into a 12-inch square. Press it gently into a 2-quart round casserole dish, and trim the excess. Gently prick the pastry in your casserole dish thoroughly with a fork. Place aluminum foil onto the surface of the dough.

Step 3

Bake the pastry for 25 minutes. Remove it from the oven and take off the aluminum foil.

Step 4

While your pastry is baking, heat the “butter” in a 12-inch skillet over medium heat. Add the onions, bay leaf, and celery. Cook for about 7 minutes, or until the vegetables are soft. Stir occasionally.

Step 5

Discard the bay leaf. Add the flour and stir it for 3 minutes, or until the flour is golden brown. Slowly stir in the broth and heat it to a boil. Continue cooking and stirring until the mixture thickens.

Step 6

Season your broth and vegetables with salt and pepper to taste, then stir in the chicken and the frozen vegetables. Remove the skillet from the heat.

Step 7

Unfold the remaining pastry sheet on a lightly floured surface and roll into another 12 inch square.

Step 8

Spoon the chicken mixture on top of the baked pastry dough in the casserole dish. Place the second pastry sheet on top, forming and pressing the extra pastry around the edges of the dish. Cut a few 2-inch slits in the top. Place the casserole onto a baking sheet.

Step 9

Bake for 30 minutes, or until the filling is hot and bubbling and the pastry is golden brown.