Dairy-Free Chicken Pot Pies

• Meat

  • 2 lbs Chicken thighs, bone-in skin-on

• Produce

  • 3 Carrots
  • 3 Celery, ribs
  • 5 Garlic cloves
  • 1 Onion, medium
  • 4 tsp Parsley, fresh
  • 1/2 cup Peas, frozen

• Refrigerated

  • 2/3 cup Almond milk

• Canned Goods

  • 3 1/2 cups Chicken broth

• Condiments

  • 1/3 cup Lime juice
  • 1 tsp Soy sauce

• Baking & Spices

  • 2 3/8 cups Flour
  • 1 Salt and pepper
  • 1 tsp Sea salt
  • 2 tsp Sugar
  • 1 cup Vegetable shortening

• Drinks

  • 6 tbsp Ice water

Found on sofabfood.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon sea salt
• 3/4 cup vegetable shortening, chilled and cut into cubes
• 6 - 10 tablespoons ice water
• 4 tablespoons vegetable shortening
• 3 carrots, peeled and sliced to 1/4-inch rounds
• 1 medium onion, diced
• 3 celery ribs, sliced to 1/4-inch thick
• 5 garlic cloves, minced
• 6 tablespoons all-purpose flour
• 3 1/2 cups chicken broth
• 2/3 cup almond milk
• 1 teaspoon soy sauce
• 2 pounds (approximately) bone-in, skin-on chicken thighs
• 1/2 cup frozen peas
• 1/3 cup lime juice
• 4 teaspoons fresh parsley, chopped
• Salt and pepper to taste

Directions

• For the pie crust, in the bowl of a food processor, add the flour, sugar, and salt. Pulse to combine. Sprinkle the shortening over the flour and pulse until pea-sized crumbs form. Transfer to a large bowl and stir in the ice water 1 tablespoon at a time, until the dough comes together, but is not sticky. Form a disc with the dough and wrap with plastic wrap. Chill in the freezer while preparing the chicken filling.
• Prepare the chicken filling by melting the shortening in a cast iron pot over medium heat. Stir in the carrots, onions, and celery. Cook until the vegetables are softened, 8 to 10 minutes.
• Add the garlic and cook until fragrant, 1 minute. Stir in the flour and cook for 1 minute.
• Pour in the chicken broth, almond milk and soy sauce and stir to combine, scraping any bits that may have formed at the bottom of the pot. Nestle the chicken thighs in the sauce. Bring to a boil, then lower the heat to simmer. Cover and cook for 10 to 15 minutes, until the thighs register 160ºF.
• Transfer the thighs to a plate. Keep the sauce uncovered and increase the heat to medium-low. Allow to simmer until thickened.
• While the sauce is simmering, discard the skin and bones from the thighs. Shred the thigh meat with two forks and add back into the sauce. Off the heat and stir in the lime juice and parsley. Add salt and pepper to taste. Cover and set aside.
• Remove the dough from the freezer and let sit on the counter. Preheat the oven to 425ºF. Place 12-ounce, oven-safe, ramekins or bowls on a rimmed baking sheet. Equally divide the chicken filling among the bowls.
• Roll out the dough to 1/4-inch thick. Drape over the ramekins or bowls and trim to size. Leftover trimmings can be gathered and re-rolled to top other bowls. Cut three 1/2-inch slits into each crust.
• Bake the bowls on the baking sheet for 25 - 30 minutes, until the crust is lightly golden and the fillings juices bubbles out. Serve warm.