1 cup all purpose flour
1/4 teaspoon salt
1/3 cup COLD salted butter (or regular unsalted butter will work just fine)
1 egg yolk (not the full egg, just the yolk)
1-3 tablespoons unsweetened almond milk
Extra flour for dusting
2 tablespoons butter
¼ cup all purpose flour (or sub whole wheat or GF all purpose flour)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 3/4 cups unsweetened cashew milk, almond milk or regular milk
8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
¼ teaspoon salt
Freshly ground black pepper
½ tablespoon olive oil or avocado oil
1 pound boneless skinless chicken breast, cut into cubes
4 cups small broccoli florets
2 medium carrots, sliced
1 egg, for egg wash


1.Make the dough in the food processor: add the flour and salt to the bowl of the food processor with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 1-3 tablespoons milk and process again until the dough is crumbly and somewhat wet. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a well-floured surface and gather into a disk, wrap in plastic and place in the fridge for at least 1 hour until you are ready to roll out. Dough can also be made ahead of time and placed in the fridge or 1 week or frozen for up to 3 months.
2.Cook the chicken: add oil to a large pot and place over medium high heat. Once oil is hot add in chicken, season with salt and pepper and cook until chicken is no longer pink, about 6-8 minutes, then transfer to a bowl or large plate and set aside.
3.Next make your cheese sauce: in the same large pot, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a slight boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
4.Next, add in 8 ounces (or about 2 cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Add in the broccoli, carrot and cooked chicken cubes; stir well to completely coat the veggies and chicken with the cheese sauce. Set aside.
5.Preheat the oven to 375 degrees F. Coat a 10 inch deep skillet or a large deep dish pie pan with nonstick cooking spray. Add the cheddar broccoli chicken pot pie mixture and smooth the top.
6.Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits on top of the crust, or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash, this will help to make the crust golden brown.
7.Bake for 45-55 minutes or until the crust is golden and filling is bubbly. Top crust with a little sea salt. Enjoy! Serves 6.

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