After Passover, it’s generally tradition to go out and enjoy food again. (e.g. Eating something other than Matzah.)
For example, I was invited to go end Passover with some friends at Shuang Cheng restaurant in Dinkytown. Not to get off topic, but if you’ve never been to Shuang, you have not experienced Chinese food. Their lunch special is to-die for!
Anyway, I was all set to go to Shuang for dinner, and then they forgot about me. … Yep. They literally forgot about me. The non-Jew in the group. So, in retaliation, I decided to make something they would wish they had ended Passover with – homemade chicken pot pie.
Be warned: The recipe I’m about to divulge is guaranteed to rock your world. And your wallet. And just generally rock if you’re a lazy person.
- For the bottom crust, I just used a premade frozen one.
- For the top crust, I used a can of Market Pantry Jumbo Biscuits
- 1/3 Cup margarine
- 8-10 Chicken Tenders/Nuggets
- 1 Bag Steamfresh Mixed Veggies
- 1 ¾ Cups chicken broth (or 1 ¾ cups water + 1 cube chicken bouillon)
- 2/3 Cup Silk (aka soy milk)
- 1 Cup flour
- Depending on your personal preference, add seasonings as you have them. I used a couple shakes of onion powder, garlic powder, salt, and pepper.
- Preheat oven to 350 degrees F.
- Bake chicken strips/nuggets for 8-12 minutes.
- Throw bag of veggies in the microwave for 4 ½ minutes.
- After veggies are finished in the microwave, move them to a saucepan at medium heat. Add the butter, chicken, flour, and cream.
- Place the mixture in the pie crust and top with the biscuits.
- Bake for 15 minutes, or until biscuits are a golden brown
When you’re finished, it should look something like …
This is my Kosher Chicken Pot Pie!
…Well, almost kosher. I clearly was not motivated enough to go out and get kosher chicken, but feel free to substitute kosher chicken for my half-assed nuggets.
I felt like this was the perfect transition out of Passover, because it’s definitely not kosher for Passover, but it still can be a generally kosher recipe.
And yes, those biscuits are slightly pale. If you prefer to eat bread that isn’t all dough, just leave the pie in until the biscuits are a little more golden.
Try it. Love it. Pass on the glory of this pot pie.
Until next time,
Just a guess, but wouldn’t the pie crust and the biscuits both have dairy in them, also making this not kosher? Plus, the directions mention butter and cream, by which I suppose you mean margarine and soy milk?
I think if you used phyllo dough instead of the pie crust and biscuits, you could avoid the dairy.
Ah, good catch! I didn’t even think of that because I didn’t make them from scratch. I’m sure this recipe would still be fantastic with phyllo dough and kosher biscuits.
You lost the whole KOSHER THING when you put “add the BUTTER, CHICKEN, flour and CREAM”, but hey, keep trying. Maybe next time.
Sorry, I transcribed the directions from the recipe I adapted from without paying attention. My bad. However, I did actually use SOY MILK and FAKE BUTTER to make it. Can I at least get points for that? Haha.
I think you should get points for trying!
Don’t let the TC Jewfolk Kosher police bring you down. We realize what you were trying to do. Keep it up!
Do not be deterred.
Incidentally, the original prohibition, “Though shalt not cook a kid in its mother’s milk” clearly states that “meat” comes from a four-legged mammalian type animal (with split hooves, cud, four stomachs, etc.).
One can put up a strong argument that by that definition, chicken is not “meat”, and is therefore “parve” (neutral), much like fish. And certain Jewish Sephardi and, more recently, Ethiopian traditions do treat chicken as “parve”.
I, for one, believe that the descendants of feathered dinosaurs are very different than mammalian “meat”, and should be considered “parve”. There.
But, of course, arguing over everything is also part of the Jewish tradition.
Good answer .
I was not raised to eat kosher but as time has passed I prefer not to eat pork
Or shrimp , maybe somewhere in my lineage ya know