Here is one recipe that is a winner in taste, and also, is found in the easy category.  I like that I don’t dirty many dishes while preparing it either.

If I can make it, so can you! 🙂 So let’s get started.  Easy Chicken Pot Pie.

 

First, preheat the oven to 375 degrees.  In a 4qt. casserole dish, melt a stick of butter. (I use my Pampered Chef RockCrock Dish) When the butter is nearly all melted, put a 1/2 cup flour in it; whisk unto smooth.  Cook that mixture over medium heat until it is a light golden brown, about 5-6 minutes.  Whisk it occasionally so it doesn’t burn.Add 3 cups of chicken stock; whisk till smooth. Add 2 cloves of pressed garlic, 1 tsp of salt and 1/2 tsp of pepper.  Simmer it all 6-8 minutes, till the sauce is thickened. Shut off the heat and add 1 cup of almond milk* and 3 cups of cooked diced chicken. (I use leftover rotisserie chicken)

Add 1 medium, sliced onion, 2 cups of frozen veggie mixture (I use mostly peas and add a little pieces of julienned carrots).  Mix it all well.

For the topping, I mix 1 cup of flour, 1/2 cup of oil, 1teaspoon of baking powder, 1 teaspoon of salt, and 1 cup of almond milk.  I mix it until it’s smooth; it will start to thicken some.  I carefully and evenly pour it over the pot pie.

Bake uncovered, 30-35 minutes, or till golden brown. Let stand, uncovered, for 10 minutes, then serve.

 

*NOTE- My family can do some dairy products, just not all.  We are fine with butter, sour cream, and yogurt.  If you don’t need to do milk free you can substitute the almond milk for dairy milk.