Dairy Free Chicken Pie
Ingredients
| 3 tbsp | oil |
| 3 cloves | garlic, minced |
| 2 med | carrots, diced |
| 1 | celery stalk, diced |
| 1 cup | peas, frozen |
| 1/3 cup | all purpose flour |
| 1 3/4 cup | chicken stock |
| 1/2 cup | dairy free milk |
| 1 lb | chicken, cubed |
| salt, to taste |
| pie crust |
| 1 | egg, beaten |
| |
Steps
- Preheat oven to 425
- In a saucepan, heat the oil. Then, when hot, lower to a medium heat and add garlic, onions, carrots, celery if desired, and peas. Cook until the onions are translucent and/or the carrots are tender.
- Stir in flour and mix until it coats all the vegetables and mix for a few minutes.
- Slowly stir in chicken stock a little at a time to avoid clumping. Once it's smooth, finish pouring in the stock and add the dairy free milk.
- Add the chicken pieces. Simmer over medium-low heat until thick like gravy. Add salt to taste.
- Line the bottom of the pie pan with the pie crust. Pour the hot liquid mixture over it.
- Cover with top crust, seal edges, and cut away excess dough. Brush egg and make several small slits in the top to allow steam to escape.
- Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving.
Note
Used only the top crust (was fine without a bottom crust)
Consider trying with crescent rolls instead (bake for 20 minutes, add crecent rolls to top and bake for remaining time)