1/3 C Vegan butter
1/3 C Flour
1/3 C Chopped onion
1/2 t Salt
1/2 t Pepper
1 3/4 C Chicken broth
2/3 C dairy free milk alternative
1-2 C cooked Chicken (with lemon pepper seasoning)
2 C Chopped vegetables of choice (I.e. carrots celery potatoes or peas)
Melt "butter" in a sauce pan on the stove over low heat. Once the butter is melted add the flour, salt, & pepper until bubbly. Add the chicken broth and milk alternative and bring contents of pot to a boil.
While you are waiting for this to come to a boil, put your piecrust bottom in a pie tin. Poke the crust with a fork so that there are several small holes in the bottom of this crust. Pour your cooked chicken and vegetables into the crust. After the contents of the saucepan come to a boil, allow it to boil for one minute. Then pour over the chicken and veggies in the pie tin. Press the top pie crust over the contents of the pie tin, and cut slices in the dough to release air and heat while baking.
Bake uncovered at 425°F for 30 to 35 minutes. Allow to cool for a few minutes before enjoying!
Credit to Alisia Griffith for original recipe from which the dairy free version is derived.
