Easy Chicken Pot Pie

From the Silk test kitchen

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Servings
6
Total Time
45 min

Ingredients
  • 2 Tbsp (30 ml) olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) freshly ground pepper
  • 1/4 cup (50 ml) flour
  • 1/2 tsp (2 ml) dried thyme
  • 2 1/2 cups (600 ml) Silk Unsweetened Creamy Cashew
  • 4 cups (1 L) frozen vegetables (carrots, peas, beans, corn, mushrooms, peppers, etc.)
  • 2 cups (500 ml) cooked chicken, cubed
  • 6-8 sheets filo dough
  • 3 Tbsp melted margarine (or butter)

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Preparation
  • Preheat oven to 400°F (200°C).
  • Heat olive oil over medium heat in a large saucepan.
  • Add onions, garlic and celery and sauté for 5 minutes, until veggies are soft.
  • Add salt, pepper and flour. Cook for 2 minutes, stirring constantly.
  • Add thyme and Silk, bringing to a simmer. Cook for 4-5 minutes, until mixture thickens.
  • Add frozen veggies and chicken, stirring well.
  • Pour into a 9-inch (23 cm) pie plate or six 1 ½ cup (375 ml) ramekins. Layer filo dough over pie pan (using 6 sheets) or ramekins (using 8 sheets, cut to fit over ramekins), brushing each layer with melted margarine and following with another layer of filo until all sheets have been used.
  • Bake for 20-25 minutes, until mixture is bubbly and filo is golden brown.
  • Cool for five minutes and serve.