Hello Lovely Foodies!
Hope you’re all ready to tuck into another heartwarming recipe! With spring slowly showing its vibrant colors, I wanted to create a dish that harkens back to comfort classics yet stays true to the lighter, fresher ethos of the season. And so, with a little culinary magic and my trusty air fryer by my side, I’ve whipped up a real treat for you all — an Air-Fried Herbed Chicken and Vegetable Pie with Dairy-Free Creamy Sauce, accompanied by the smoothest Whipped Vegan Mashed Potatoes you’ve ever tasted.
With four ever-hungry tots and the missus to feed, coming up with something that’s both satisfying and a touch healthier is always my aim. That’s where the air fryer becomes my knight in shining armour, giving that delectably crispy pie crust without all that deep-fried guilt.
Now, let’s talk about the cream, shall we? Vegan cream has been a game changer in our kitchen. It brings that luscious creaminess to dishes without any dairy, which on our quest to eat more plant-based at home, has been splendid. It’s like having your pie and eating it too!
I often find myself in somewhat of a potato rut — boiled, baked or roasted, there’s only so much you can do, right? Wrong! Pressure-cooked and then whipped to perfection in our trusty Kitchen-Aid with a stellar dairy-free butter-alternative resulted in my little darlings asking, “Dad, how did you make these potatoes so creamy?!” A successful sneak attack on their taste buds if I do say so myself.
And let’s not forget the heart and soul of this pie — the tender chunks of chicken, married with the fresh sprigs of thyme and rosemary plucked from our humble garden, and a medley of veggies sautéed to perfection. Oh, the aroma it brings to the kitchen is enough to summon the neighbors!
Cooking is all about those little moments of joy, isn’t it? Seeing the faces of my loved ones light up as they take the first creamy, savory bite is what it’s all about. Pulling that pie out of the air fryer, all golden and flaky, then slicing it to reveal the steaming filling — that’s the kind of stuff that makes a home cook’s heart full.
So, my dear readers, I invite you to unfurl your puff pastry, dice those veggies with love, and let’s air-fry our way to dinner bliss with this dreamy Chicken and Vegetable Pie. Who says comfort food can’t be a little lighter and kinder to our lactose-intolerant or vegan friends?
Until next time, happy cooking from your pal Al, and remember — the family that eats together, stays together!
And there you have it — be sure to tag me in your creations or drop a comment down below. I love seeing your takes on the recipes and hearing how your little tweaks turn out. Cheers to a delightful dinner!
Warm wishes and full tummies,
Al
Ingredients
– 4 skinless, boneless chicken breasts (approx. 150g each)
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup frozen peas
– 2 tablespoons fresh thyme, chopped
– 1 tablespoon fresh rosemary, chopped
– Salt and pepper to taste
– 2 cups chicken stock
– 1 cup vegan cream
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– 1 sheet of ready-rolled vegan puff pastry
– 1 tablespoon of unsweetened dairy-free milk for brushing pastry
– 4-5 large potatoes (approx. 1 kg total for mashing)
– 4 tablespoons dairy-free butter alternative (e.g. Stork)
– 1/4 cup unsweetened almond milk
– Salt to taste
Method
1. Start by prepping the vegetables: dice the onion, carrot, and celery; mince the garlic; chop the fresh thyme and rosemary. Set aside.
2. Cut the chicken breasts into bite-size chunks. Season with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until lightly browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the diced onions, carrots, and celery. Sauté until the onions are translucent and the vegetables begin to soften, approximately 5 minutes.
5. Add the minced garlic, frozen peas, and half of the chopped herbs to the skillet, cooking for another 2 minutes.
6. Return the chicken to the skillet. Pour in the chicken stock and bring the mixture to a simmer.
7. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the simmering filling to thicken the sauce, cooking for another 3-4 minutes.
8. Reduce the heat and stir in the vegan cream. Season with salt and pepper to taste, and simmer the filling for another 5 minutes, then let it cool slightly.
9. Preheat the air fryer to 180°C (or 356°F).
10. Unroll the vegan puff pastry sheet and cut it to fit the top of a pie dish. Fill the pie dish with the cooled chicken filling.
11. Place the puff pastry sheet over the pie, pressing to seal the edges. Brush the top with dairy-free milk to help it brown.
12. When the air fryer is heated, carefully place the pie dish in the basket. Cook for 15-20 minutes in the air fryer or until the pastry is puffed up and golden brown. You may need to cover the pie with foil partway through if the pastry is browning too quickly.
13. Meanwhile, peel and cut the potatoes into chunks. Place them in a pressure cooker with enough water to cover them. Cook at high pressure for 8 minutes. Release the pressure according to the manufacturer’s directions.
14. Drain the potatoes and transfer them to the bowl of a Kitchen-Aid equipped with the whisk attachment. Add the dairy-free butter alternative, unsweetened almond milk, and salt to taste.
15. Whip the potatoes on medium-high speed until smooth and creamy, about 2-3 minutes.
16. Once the chicken pie is done, let it rest for a few minutes before serving.
17. Serve slices of the herbed chicken and vegetable pie along with the whipped vegan mashed potatoes, garnished with the remaining fresh herbs.
Note: Cooking times may vary depending on your specific model of air fryer and pressure cooker, so refer to the appliance manuals as needed.
