Chicken pot pie, with spinach and carrot sauce Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 2 pie crusts, 23 cm (9 in.) uncooked
• 1/2 onion, finely minced
• 45 ml (3 tbsp) light olive oil
• 60 ml (4 tbsp) all-purpose flour "La Merveilleuse"
• 250 g (1 cup) plant-based milk substitute*
• 175 g (3/4 cup) chicken broth
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) ground pepper
• 90 g (3 cups) spinach
• 3 medium carrots, grated
• 300 g (2 cups) cooked cubes of chicken

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Place one pie crust in a pie mold.
3. In a medium pan, saute the onion in oil for 2 minutes.
4. Using a whisk, add the flour, plant-based milk substitute, chicken broth, salt, and pepper. Bring to a boil, stirring constantly, until thickened.
5. Remove the sauce from the heat and add spinach, carrots, and the chicken.
6. Pour the mixture into the pie dish and cover with the second pie crust, taking care to baste the edges with beaten egg to seal the pie.
7. Make incisions on the top to let steam escape, and baste the surface with beaten egg for a golden crust.
8. Cook on the center rack, until golden, about 1 hour.
9. Let rest 15 minutes before serving to allow the sauce to thicken.