This Healthy Dairy Free Chicken Pot Pie recipe goes far beyond any debate, “who cooked it best”. Because this casserole chicken pot pie is so delicious that you will forget about the competition and enjoy a healthy chicken plate.

It represents what I strive to accomplish with so most of my recipes: a healthier version of well-liked comfort food that’s just as delicious and enjoyable as the original.

I’m often asked what recipes on this blog are typically the most used, which healthy recipes I make for lunch or for supper when I’m not sure what to cook. The clear answer many of these is today’s recipe for Healthy Chicken Pot Pie.

Everyone loves this healthy pot pie since it tastes like his childhood favorite, made more grown up. I like it because it’s very easy to make and healthy. I’ve also made this recipe for a lot of my friends and new moms because it’s a fantastic freezer meal.

Actually, when I cook it for myself, I often proceed to double the recipe, freeze one, then anticipate the day I’ll find a healthy chicken pot pie frozen and primed for baking for lunch or for supper!

The Very Best Dairy Free Chicken Pot Pie

I am aware that I’m occasionally susceptible to exaggeration, but I feel my claim with this healthy pot pie’s “best EVER Pot Pie ” has it’s merit. This Healthy Chicken Pot Pie made its recipe debut at my friend’s place after I brought it over for an unplanned dinner party. After that day a lot of my friends asked me for this recipe, and it was kind of a confirmation that is that good.

Secrets to Perfect Healthy Chicken Pot Pie

My tricks and tips for making a healthy chicken pot pie filling that’s creamy and delicious without the usage of butter or heavy cream arise from several key ingredients.

• Unsweetened Almond Milk. It’s only about 30 calories per cup but is very creamy, so it generates a perfect base for cream sauces and fillings like this in a chicken pot pie. If you want the pie to be dairy-free and have been looking for a milk replacement for chicken pot pie, almond milk is a perfect choice.
• Lots of Veggies. Celery, carrots, peas, and pearl onions are classic vegetables for pot pie. For the onions and peas, use frozen no need to be brave and put yourself through the preparation of peeling a large number of small onions. If you wish to accelerate the recipe, even more, you are able to swap the carrots and other veggies for a case of mixed frozen veggies, though I still advise keeping the fresh celery. Even though it’s irritating to get a whole bundle of celery when you only require a few stalks, celery has a way of making pot pie taste like the pot pie should taste.
• Mushroom. Because of the general insufficient mushroom enthusiasm that one encounters when one posts recipes online, I realize mushrooms really are a controversial ingredient, but they are sooo amazing in HEALTHY CHICKEN POT PIE. They provide the filling an abundant, savory depth. Now when I eat pot pie, when it doesn’t contain mushrooms, I really feel they are missing.

• Shredded Chicken. Very healthy protein! You are able to speed the recipe up by utilizing shredded store bought rotisserie chicken.
• Fresh Thyme. Absolutely worthwhile with this pot pie recipe. You are able to swap dried, but it just won’t be as awesome, and awesome is what I’m hungry for when I crave chicken pot pie.
• Cut the Crust. While I can’t envision a healthier chicken pot pie without crust, I discovered that not merely is sticking with the top one alone a substantial calorie savings, but I preferred the pot pie in this manner!

Pin the image below if you like this healthy pot pie recipe!

Ingredients

• 1 Tbsp of extra-virgin olive oil
• 1 cup of carrots, diced
• 1/2 cup of celery, diced
• 1 1/2 tsp of garlic powder
• 1/2 tsp of kosher salt
• 1/4 tsp of black pepper
• 1/4 cup of flour, all-purpose
• 2 cups of almond milk, unsweetened
• 2 cups of cooked and shredded chicken breasts — about 8 ounces or 2 small breasts, boneless
• 1/2 cup of peas, frozen
• 1/2 cup pearl onions, frozen
• 1 Tbsp of chopped fresh thyme
• 1 prepared pie crust — dairy free
• Egg — beaten lightly with a tablespoon of water for an egg wash

Instructions

1. Heat the oven to 430 F. and coat lightly a 9-inch pie dish using cooking spray. Leave aside.
2. Heat a big Dutch oven or similar, heavy-bottomed pan on medium-high heat.
3. Pour the oil in the pan and when it’s hot, add the mushrooms and cook for 7 – 8 minutes, till mushrooms are just starting to brown, stirring slowly.
4. Add in the celery, carrots, garlic powder, pepper and salt. Cook till the mushrooms have browned more and the carrots start to soften, about 3-4 more minutes.
5. Sprinkle the flour on the top of vegetables and cook 2-3 minutes. Pour in the almond milk slowly, adding a couple of splashes at a time, stirring continuously.
6. Bring to a boil (low), scrape any brown bits from the bottom of the pan. Continue steadily to let bubble till it’s thickened enough, it should take about 4 to 5 minutes.
7. Add in and stir in the chicken, onions, peas, and thyme and spoon the chicken mixture in to the previously prepared pot pie dish.
8. Roll the dough for the pie into a circle big enough to cover the dish. Take egg wash and brush the sides of the pie, and lay the dough over the top so that it hangs on the sides of the dish. Trim the overhang to a 1/2 in bigger than edge of the dish. Slightly press the dough onto the sides of the dish such that it sticks nicely, then brush everywhere with the rest of the egg wash. Using a sharp knife, cut 3 slits on the top.
9. Bake till hot and bubbly internally and the crust has a deep golden color, for about 25-30 minutes. Let it rest a couple of minutes and serve hot.

Mexican One Pot Beef and Rice Casserole Recipe is a simple peasy skillet dinner full of all that cheesy goodness, even the rice gets cooked perfectly in the pan!

This is certainly one of my family’s favorite Mexican Dinners and among my favorite recipes to make. As it is bursting with lots of Mexican flavors, yet it’s everyday ingredients, like ground beef and rice, that I usually have readily available, and it is a one-pot meal that can be made on the stove surface in a single pot for fewer dishes to wash.

There’s no need to have to heat the oven or warm up the kitchen, and I do have more time and energy to spend with my loved ones|my children rather than washing the dishes.

• 1 Tbsp of vegetable oil
• 1/2 of chopped onion
• 1 chopped green bell pepper
• 2 cloves of minced garlic
• 1 pound of ground beef
• salt and pepper (to your liking)
• 3 Tbsp of taco seasoning
• 1-1/2 cups of red salsa
• 2 Tbsp of tomato paste
• 1 cup of drained corn
• 1 can of drained black beans (16-ounce)
• 4-oz can green chilies
• 1 cup long grain uncooked white rice
• 2 cups of beef broth
• 2 cups of Mexican Blend Cheese, shredded

How to make Mexican One Pot Beef and Rice Casserole

• Heat up the olive oil using a large skillet on medium high temperature.
• Add in ground beef, garlic and onion and cook till beef has turned brown, for around 3-5 minutes, ensuring to crumble the beef cooks.
• Add in taco seasoning and stir. Drain excess fat.
• Stir in rice, beans, vegetable broth, Ro Tel diced tomatoes (or other brand you like to use), corn, cumin and chili powder.
• Season with salt and pepper, to your liking.
• Bring to a boil and cover.
• Reduce heat and simmer until rice is cooked well, it should take about 15-18 minutes.
• Stir in lime juice and cilantro.
• Take away from heat and top with cheese. Cover until cheese has melted, it should take about 2 minutes.
• Garnish with tomato, and serve right away. Enjoy!!!

This Chocolate Truffle Tart Recipe is simple yet elegant. For every chocolate lover’s dessert for any special occasion, anytime of year.  It’s decadent and so rich, but easy to create, and easily transformed into gluten free or diary free versions that are equally good.

This heavenly dessert is a pure chocolate decadence, served up with a some textural interest and flaky salt so it can bring out the flavor. Chocolate is, needless to say, appropriate all year round, but there’s something I really like in regards to a decadent chocolate dessert in the middle of winter, after the holiday season has passed. It is an ideal way to celebrate the new 2020 year, or your loved one on Valentine’s Day.

What is The Best Chocolate for this Truffle Tart

I used a variety of semisweet and bittersweet chocolate here (8 oz of bittersweet, 4 oz of semi-sweet).

A unique dessert such as this is focused on the chocolate, so it is a good chance to splurge on a type you really love. I love Lindt or Ghirardelli ones. You could use regular chocolate for baking or top-quality chocolate chips also.

This chocolate truffle cake has its priorities straight and you’ll know when the party happens in your mouth. The crust is crumbly and tender and the filling is highly pleasant and fudgy. I will guarantee it’s really delicious, and the ingredients go so well together.

For the crust

• 1 1/2 cups of chocolate wafer crumbs
• 4 tbsp melted butter

For the ganache

• 1 1/2 cup of heavy cream
• 12 oz of roughly chopped dark chocolate
• 4 tbsp of room temperature butter
• 1 tbsp of flaky sea salt

For the whipped cream

• 1 1/2 cup of heavy whipping cream
• 1/2 tsp of vanilla bean paste
• pinch of salt
• granulated or powdered sugar to your liking, i use one Tablespoon of granulated sugar

How to make Chocolate Truffle Tart Recipe

• Heat the oven to 350 F.
• For the crust, grind the chocolate wafers ( 1 1/2 cups) using a food processor. Mix with previously melted butter until everything is equally moist and the mixture feels like sand that is wet.
• Use 10-inch tart pan with a removable bottom and press the crust up the sides, ensuring it’s well packed in and even.
• Bake the crust for about 10 minutes and let it cool.
• For the ganache, heat up the heavy cream using a saucepan till it’s just beginning to simmer.
• Take away from heat and add in chopped chocolate, and let rest for a couple of minutes, depending on chocolate pieces are. You need to err {on the side of not to let the cream cool off too much so your ganache remains warm and will pour smoothly.
• Whisk the cream and chocolate together till the mixture is smooth and nice. Add the butter, a few pieces at a time , and whisk it well.
• Pour your ganache in previously prepared tart shell. Slowly place the tart in the fridge to chill for at the very least 2 hours before slicing. Scatter the salt on the top of the tart when it’s} set so that it doesn’t sink in the chocolate.
• Advice: if you’re concerned about your knife sticking with the fudgey chocolate fill when slicing, running your knife under heated water and wiping it clean prior to slicing can help get yourself a nice and clean slice.

Gluten Free and Diary Free Versions

For a gluten free version with this chocolate tart, use your preferred gluten free cookie to help make the crust.

For a dairy free variation, use coconut cream rather than dairy cream, and coconut oil instead of butter. The flavor will needless to say be coco-nutty, but it’ll keep that basic taste and will stay amazing.