From the kitchen
Cashew Milk Chicken Pot Pie
A classic chicken pot pie filling thickened naturally with cashew cream instead of a flour-based béchamel.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3 tbsp Butter
- 1 Onion, diced
- 2 Carrots, diced
- 2 cups Cooked Chicken, shredded
- 1 cup Frozen Peas
- 1 cup Chicken Stock
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter)
- 1 sheet Puff Pastry
- 1 Egg, beaten, for egg wash
Method
- Melt the butter and sauté the onion and carrots until softened, about 7 minutes.
- Add the chicken, peas, and stock, and simmer 5 minutes.
- Remove from direct heat and stir in the cashew cream until thickened.
- Transfer the filling to a baking dish and top with puff pastry, crimping the edges. Brush with egg wash and cut steam vents.
- Bake at 400°F for 25 to 30 minutes until the pastry is deeply golden and the filling bubbles.
Kitchen note
The cashew cream thickens this filling on contact with the warm stock, no separate roux step needed before it goes under the pastry.
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