Ingredients
Scale
- 1 pound diced chicken breast
- 1 cup diced carrots
- 1 cup diced onions
- 2 cups mixed vegetables (peas, corn)
- 1/4 cup gluten-free flour
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Dairy-free pie crust (store-bought or homemade)
Instructions
- Prepare ingredients by dicing chicken, onions, and carrots for even cooking.
- In a skillet, heat olive oil over medium heat and sauté the chicken, onions, and carrots until cooked through.
- Sprinkle gluten-free flour over the chicken-vegetable mixture, then add vegetable broth while stirring to create a creamy sauce.
- Pour the filling into a pie dish, cover with dairy-free crust, seal edges, and bake at 375°F (190°C) for 25-30 minutes until golden brown.
Notes
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- This dish can be frozen before baking for up to 2 months—thaw overnight before baking.
- Feel free to substitute with preferred vegetables to personalize your pie.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
