Chicken pot pie Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 6 pie crusts, 20 cm (8 in), uncooked
• 260 g (2 cups) carrots, diced small
• 260 g (2 cups) yellow string beans, cut bite-size
• 260 g (2 cups) peas, fresh or frozen
• 105 g (1/2 cup) margarine
• 195 g (1 1/3 cup) all-purpose flour "La Merveilleuse"
• 750 g (3 cups) chicken broth
• 550 g (2 cups) plant-based milk substitute of choice
• 10 ml (2 tsp) onion powder
• 6 ml (1 1/4 tsp) salt
• 2,5 ml (1/2 tsp) pepper
• 500 g (4 cups) cooked chicken, cubed
• 1 beaten egg, for the wash

PREPARATION

1. Steam carrots and beans. Add the peas just 3 minutes before the end of cooking, then remove from the heat.
2. In a large saucepan, melt the margarine. Add the flour and mix well. Slowly pour in the chicken broth and milk substitute, stirring with a whisk to keep lumps from forming. Add onion powder, salt and pepper.
3. Over medium heat, bring the mixture to a boil, stirring constantly with a whisk. Simmer until thickened, whisking constantly. Adjust the seasoning, to taste.
4. Remove from the heat, add the vegetables and the chicken, then mix everything well with a wooden spoon.
5. Conventional method : Preheat oven to 180 °C (350 °F).
   Hypotoxic method : Preheat oven to 110 °C (230 °F).
6. Place pie crusts in pie baking dishes.
7. Distribute the mixture evenly among the 3 crusts then place another crust on top, having taken care to brush the contours with the beaten egg to seal well.
8. Cut slits on top to allow steam to escape and brush with the beaten egg, if desired, for a nice golden finish.
9. Cook on the center rack according to the time indicated above for the cooking mode chosen.
10. Remove from oven and let stand 15 minutes before serving, allowing the sauce to thicken slightly.