Makes 6 mini pot pies or one casserole dish

Ingredients:

1 cup potatoes or sweet potatoes, peeled and cubed

1/3 cup fresh carrots, chopped

1/3 cup canned corn

1/3 cup canned peas

1 cup chicken, cooked and shredded

1 small onion, sauteed

1 tbsp olive oil

1 tsp Italian Seasoning

Dash pepper

1/4 tsp garlic powder

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Ingredients for Creamy Cheese Sauce:

1 tbsp vegan butter

1 cup of canned coconut milk

1/3 cup dairy-free mozzarella or cheddar cheese 

1 tbsp nutritional yeast

2 tbsp white rice flour 

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See Recipe Ingredients for Homemade pie crust.  

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1) Prepare single pie crust dough. Keep in the fridge until needed. 

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2) Boil potatoes and carrots, until tender.

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3) Cook and shred chicken.

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4) In a large frying pan, saute chopped onion for 5 minutes in olive oil. Add vegetables, chicken and Italian seasoning, black pepper and garlic powder. Pour mixture into a bowl. 

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5) In a medium pot, make the creamy cheese sauce. Add dairy-free butter, coconut milk, dairy-free cheese, nutritional yeast, and rice flour. Once the sauce has thickened, pour it over the vegetable and chicken mixture. 

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Two Options:

Large Chicken Pot Pie:

Pour chicken and vegetable mixture into a ceramic casserole dish. On a piece of parchment paper roll out the dough until it is large enough to cover the chicken mixture, place it on top. Using a fork poke a few holes in the top, to allow the heat to escape. Place in a 400-degree oven for about 35 minutes until the crust is golden. 

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6 Mini Chicken Pot Pies:

Divide pie crust into 6 small balls. 

Grease 6 small ceramic ramekins. Fill each tart shell 3/4 full. Next, take the 6 dough balls and flatten them with a cup or roller. Place on each of the dishes.  Pierce with a fork, to allow heat to escape. Place in a 400-degree oven for about 25 minutes, until crust is golden. 

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Serve warm. These are so delicious!!