Description
A comforting chicken pot pie casserole made without dairy, featuring tender chicken, fresh vegetables, and a flaky crust.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup dairy-free cream or coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 pie crust (store-bought or homemade, dairy-free)
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the chopped onion and minced garlic in a skillet over medium heat for about 3-4 minutes, until fragrant.
- Stir in the shredded chicken and mixed vegetables. Pour in the dairy-free cream or coconut milk, and add the herbs along with salt and pepper, mixing well.
- Pour the chicken and vegetable mixture into a pie dish, spreading it evenly.
- Top with the pie crust, making slits in the crust to allow steam to escape.
- Bake for 30-35 minutes until the crust is golden brown. Allow to cool for a few minutes before serving.
Notes
Feel free to customize with your favorite vegetables or herbs. This casserole is great for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
