Pinch of Chic
recipes

Chicken Pot Pie

creative direction & photography CYNTHIA NGUYEN

A meal that will truly make your weekend. Comprised of the best two things: warmth and comfort.
And it’s a strikingly adorable and delicious dish, even you can’t say no to a second helping. 

Did I also mention it’s dairy-free? 

 

Chicken Pot Pie
Serves 8
A comfort food favourite. Creamy chicken and vegetable filling, topped with puff pastry.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 white onion
  2. 1 potato
  3. 1 carrot
  4. 2 sticks celery
  5. 3 gloves garlic
  6. 1 cup sweet peas
  7. 1 cube of chicken broth
  8. 2 chicken breasts
  9. 1 cup coconut creamer
  10. 2 cups coconut milk
  11. 2 rolls puff pastry (or you can make your own)
  12. 1/4 cup flour
  13. 1 egg beaten
  14. 1/2 tsp turmeric
  15. 2 tbsp poultry herb seasoning
  16. 1 tbsp chili flakes
  17. salt & pepper to taste
Instructions
  1. Dice all of your veggies and chicken into cubes.
  2. Boil your carrots, celery, onions and garlic in a big pot.
  3. Then add your diced chicken, potatoes and sweet peas.
  4. While your veggies and chicken cook, roll out your puff and cut your puff pastry crusts to fit over top of your mini cocotte by placing the cocotte over the pastry and cut around. You can also use ramekins or deep dish pie pans if you don't have cocottes.
  5. Remove the boiled water from your veggies and chicken while leaving about 1.5 cups of the leftover boiled water.
  6. Add the turmeric, poultry seasoning and chicken broth cube, then mix the pot.
  7. Taking a mixing bowl, add your flour, coconut milk and creamer together and whisk until it becomes slurry.
  8. Pour into your pot of veggie and chicken and let it cook until thickened.
  9. Add chili flakes, salt and pepper to taste.
  10. Preheat the oven to 390°F.
  11. Fill your cocottes to the rim with your creamy veggie and chicken.
  12. Lay your puff pastry over top of the cocottes, ensuring it covers the edges.
  13. Lightly brush with egg over the pastry.
  14. Using a fork, press down the edges of pastry around the rim of the cocottes.
  15. With a knife, cut 4 slits over top of the pastry.
  16. Bake for 20 minutes or until the pastry is puffed up and golden.
Notes
  1. For garnishing, I sprinkled some poultry herb seasoning and sea salt.
  2. My Staub cocottes are ceramic but cast icon also works too.
Pinch of Chic https://www.pinchofchic.com/

SHOP MY POST:

 

chic eats

Sweet Potato Corn Chowder

Now that Autumn is among us, there’re a few things worth incorporating into your cooking and enjoying while they’re in season— such as cinnamon, pumpkin and corn.

At first, it wasn’t my intention to share a blog post around this meal (hence the un-staged photos), however since the outcome was so good, I couldn’t resist in sharing the recipe. The big pot of goodness only lasted for a day and half between two people.

_____

Here’s a simple and perfect Autumn recipe to try at home: Sweet potato corn chowder. It’s vegan, dairy free, budget-friendly and nutritious. Low effort prep time with high return. 

Enjoy!

Sweet Potato Corn Chowder
A vegan and dairy-free recipe without the bacon!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 ripe corn
  2. 1 sweet potato, peeled and cubed (2 cups)
  3. 1 onion, diced (3 cups)
  4. 4 cloves garlic, minced
  5. 4 ribs celery, chopped (2 cups)
  6. 2 tsp chili powder
  7. 1 tsp of paprika
  8. chill flakes, to taste
  9. sea salt and pepper, to taste
  10. 2 cubes of organic vegetable stock (4 cups of water added)
  11. Optional: 4 strips of peameal bacon
Instructions
  1. Start with 4 cups of water in a large pot with 2 cubes of vegetable stock added. I used organic bouillon cubes.
  2. Add the diced onion, then minced garlic and chopped celery to the pot. Cook for 5 minutes or more until ingredients start to soften.
  3. Add the sweet potato, then bring to a light simmer and cook for 5-10 minutes.
  4. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
  5. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
  6. Season with sea salt and pepper and serve right away.
  7. Optional, but you bake 4 strips of peameal bacon till crispy and finely chop to little bits. Sprinkle desired amount of peameal bacon bits over top of your chowder. Enjoy!
Notes
  1. You can store this inside your fridge for up to 5 days.
Pinch of Chic https://www.pinchofchic.com/


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