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Chicken Pot Pie

4 boneless, skinless chicken tenders or 2 breasts, chopped 2 cups chicken broth 2-3 medium carrots, chopped 1 stalk celery, diced 1 medium yellow onion, diced cup frozen peas Pinch of thyme Pinch of sage Salt and black pepper to taste 3 Tbsp dairy-free margarine 4 Tbsp all-purpose flour 1/3 cup unsweetened coconut milk

1 recipe KitchenAid pastry for double crust Or store bought pie crust

Preheat oven to 425 degrees F (220 degrees C.) In a saucepan lightly brown chicken, add broth and simmer until chicken is cooked through. Add carrots, celery and onions. Stir in seasonings. In a small saucepan over medium heat, melt margarine. Stir in flour, cook for 1 minute and then whisk in coconut milk . Slowly stir into chicken broth mixture. Simmer over medium-low heat until thick. Stir in peas. Remove from heat and set aside. Pour into pastry. Cover with top crust, seal edges, turning top crust under bottom crust. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.