Pot Pie: Dairy Free

Ingredients: 

• 2 tablespoons olive oil
• 5 carrots – peeled & diced
• 1 parsnip – peeled & diced
• 2 red potatoes- diced
• 1 onion – diced
• 2 cloves garlic – minced
• 1 teaspoon dried poultry seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 32 oz chicken broth – low sodium
• 1 cups frozen green peas
• 2 chicken breasts cooked and diced
• double layer pie crust

Instructions

1. Preheat oven to 400 degrees.
2. Saute carrots, parsnip, onions and garlic in a large sauce pan sprayed with olive oil, heated on medium. Stir frequently until softened, about 5-7 minutes.
3. While veggies are cooking, add in poultry seasoning, salt and pepper.
4. Add flour and stir to incorporate.
5. Pour in chicken broth and deglaze the pan. Add cornstarch. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes, reduce liquid by 1/3-1/2.
6. Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.
7. Pour chicken and vegetable mixture into bottom pie crust. Add top layer and make a few vents. 
8. Cook for about 30-35 mins in oven until golden.