Chicken Pot Pie

Who doesn't love a rich, steaming pan of creamy, lovely, chicken pot pie? My family has always loved it, and I had a darn good (and darn easy) recipe for one. Only one problem: It was full of DAIRY!!!

I set about to making my own dairy-free version, and came up with a great one! Even my husband doesn't realize it's dairy-free. The sauce takes a few minutes, but it's the most time consuming part of this whole process. Amounts are relative. I never measure, so it's all just approximation.

Chicken Pot Pie

2 cups diced or shredded chicken (cooked)
2 cups frozen peas and carrots vegetable blend
1 cup diced potato (small dice)
1 double crust MSPI-safe pie crust

Line pie pan with pie crust. Add chicken, veggies and potato. Pour sauce over everything, coating evenly. Top with remaining crust and flute edge. Cut vents in top of pie crust. Bake at 400 for about 30 minutes, until crust is golden brown.

Sauce:

2 (ish) cups chicken broth
1 (ish) cup rice milk
1 (ish) cup non-dairy coffee creamer (plain)
1/4 cup MSPI safe margarine
1/2 cup finely diced onion
1/4 cup flour
Salt & pepper
Garlic powder
Worcestershire sauce (check that it's MSPI safe)
Ground mustard

In a pot, melt margarine. Add onion and cook over medium heat until onion softens and turns translucent. Sprinkle flour over onion/margarine mixture. Cook, stirring constantly for a minute or two. You don't want to brown the flour, just cook the raw taste off it. Whisk in rice milk and coffee creamer. Bring to a boil while stirring constantly to thicken. Stir in chicken broth. Add a few shakes of salt and pepper, a few shakes of garlic powder, a slosh of MSPI safe Worcestershire, and a pinch or two of ground mustard. Taste. Adjust seasonings until it's how you like it. Add a little more liquid if it's too thick (either broth or creamer). If it's not 'chicken' flavored enough for you and the texture is spot on, then add a little MSPI safe chicken bouillion to pump up the chicken flavor without thinning the sauce out.