Make Ahead Chicken Pot Pie

Even if you don't make this ahead of time it still doesn't take too long but being able to make this, freeze it and then throw it in the oven when you are ready will sure be convenient during the school year. This is so delicious! There is also a vegan option at the bottom for this recipe as well. So warm and delicious.

3/4 cup chopped onion

1 large clove garlic, minced

2 cups veggie broth (I use low sodium)

2 cups frozen mixed vegetables (you could also use fresh veggies)

1/4 cup unsweetened plain almond milk

1/4 cup organic all purpose flour

2 bay leaves

sea salt and black pepper to taste

1 roll store bought or homemade pie crust

1/2 pound chicken breast

2 tablespoons olive oil

Preheat oven to 425 degrees. Spray a baking dish with non-stick cooking spray. And place on a baking

sheet in case of run over.

Add 2 tablespoons olive oil to a large saucepan over medium heat Add onion, garlic

and a pinch of salt and stir. Cook until onions are soft. Add the flour and stir with a whisk then slowly 

whisk in the broth. Add almond milk, bay leaves, and stir. Let mixture simmer until thickened (about 10 

minutes. *If the sauce appears too thin, add in 1 tablespoon of flour and whisk. Wait a few minutes and 

repeat as needed.

In a pan cook chicken in 1 teaspoon of coconut oil (or olive oil) then dice.

While the sauce is thickening add the diced chicken and stir. Once the sauce is thickened, add the 

veggies and cook for 5 more minutes. Add salt and pepper. Taste and adjust seasonings to your 

preference. Throw out the bay leaves and pour the mixture into the baking dish. Top the mixture with 

the pie crust

Option 1: Bake until the crust is golden brown and the filling is bubbly (about 14-17 minutes). Let it 

cool for 5 minutes before serving.

Option 2: Make ahead option!!!!! Make as directed and pour the cooked veggie mixture into your dish, top with pie crust and freeze. When ready to eat, preheat oven to 425 and cook until the crust is golden brown and the mixture is bubbly (about 20-30 minutes).

Adapted from Minimalistbaker.com with vegan option at http://minimalistbaker.com/1-hour-vegan-pot-pies/