Chicken Pot Pie (Egg-Free, Nut-Free)

Name: Chicken Pot Pie (Egg-Free, Nut-Free)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 237 milliliters chopped celery; 355 milliliters chicken broth; 473 milliliters cubed cooked chicken; 1 teaspoon curry powder (yummy, but optional if you dont like curry); 3 Tbsps dairy-free margarine; 3 Tbsps flour; 1 teaspoons fresh ground pepper; 237 milliliters chopped onion; 1 package puff pastry (Pepperidge Farm is dairy free); 1 teaspoon salt; 118 milliliters soy milk; 946 milliliters frozen vegetable mix ( peas, carrots, corn, etc.)

Need a dairy free main course? Chicken Pot Pie (Egg-Free, Nut-Free) could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains about 23g of protein, 45g of fat, and a total of 733 calories. Head to the store and pick up canolan oil, curry powder, salt, and a few other things to make it today. To use up the puff pastry you could follow this main course with the Cranberry Pear Puff Pastry Turnovers as a dessert. 11 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 400 degrees F.Toss frozen vegetables with canola oil and spread evenly onto a sheet pan.

Ingredients you will need

Canola Oil

Vegetable

Spread

Equipment you will use

Oven

Frying Pan

Place into oven and cook until golden brown.In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.In another saucepan, heat the broth and milk.

Ingredients you will need

Butter