Chicken Pot Pie (Egg-Free, Nut-Free)

My Buddy Mimi was kind enough to share this go-to recipe with us!

“I keep meaning to write about our experiences with Mimi’s dairy allergies, but somehow I find more trivial things to rant about. However, No Whey Mama is hosting an internet potluck, and since she has been a great resource for us, here is my contribution:

This was modified from a recipe by Alton Brown, who I actually got to meet once. Very cool guy! The puff pastry gets a little chewy when you refrigerate the leftovers, but otherwise it’s pretty fool proof.”

4 cups frozen vegetable mix ( peas, carrots, corn, etc.)
1 to 2 tablespoons canola oil
3 tablespoons dairy-free margarine
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1/2 cup soy milk
3 tablespoons flour
1 teaspoon curry powder (yummy, but optional if you don’t like curry)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry (Pepperidge Farm is dairy free)

Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan and top with puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.