Dairy Free Chicken Pot Pie Coconut Milk. I'm going to be making a chicken pot pie for a friend who is trying to eliminate dairy. Transfer the mixture to a pie dish.
If your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened. Part of the instructions call for making a roux, then adding chicken stock (5 cups) and heavy cream (1/4 cup) to create the sauce for the filling. 400 g pumpkin, 400 g coconut cream, 3/4 cup brown sugar, 3 eggs, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp nutmeg, 1/4 tsp ground cloves, pinch salt.
In the same pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower.
The ultimate comfort food—and gluten free. If your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened. Place the pie dough on top of the dish and crimp. 3 cups chopped cooked chicken (omit chicken and add more veggies for a veggie pot pie!) 2 sheets puff pastry, thawed (we used pepperidge farm.
