The fall is off to a great start, with fabulous weather, fall sports, fall recipes and most importantly, we got through Halloween and school holiday parties with no allergic reactions. It has been a few years since Jack's last reaction and I attribute that to the wonderful friends and family we are surrounded by and lots of diligence by Mom and Dad. I have watched Jack grow and mature into a confident boy who has not let his allergies define him. Thankfully, he is usually willing to try my new recipes and always seems thankful for what he can have rather than focusing on what he cannot have.
My latest experiment was making chicken pot pie. I have always wanted to make chicken pot pie for my family, since my mother frequently made it when I was a child. It is such a nice comfort food for a cold fall day. I always assumed the recipe would need milk or cream to be good. But by substituting soy milk into the recipe, it was just as good as I remembered. I did cheat and found a ready-made pie crust at my supermarket, rather than making home-made crust. The recipe is so easy to make and I couldn't believe how much it reminded me of the same warm chicken pot pie from my childhood. Enjoy!~
1 can peas
1 can carrots
1/3 cup soy margarine
1/3 cup flour
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups organic (milk-free) chicken broth
2/3 cup plain soy milk
3 cups cut-up cooked chicken
2 9-inch ready-made pie crusts
Preheat oven to 425 degrees. Heat margarine over medium heat. Stir in flour, onion powder, salt and pepper. Stir constantly with a whisk until bubbly. Remove from heat. Stir in broth and soy milk. Heat to boiling. Stir constantly and boil for 1-2 minutes. Stir in chicken, carrots and peas.
Pour mixture into pastry-lined pan. Cover filling with remaining pie crust. Bake for about 35 minutes. You may need to cover edges with tin foil to avoid burning. Serve warm.