Ingredients:
- 1 box of pie crust
- 1 onion
- Garlic bulb
- thyme
- Salt to taste
- Pepper to taste
- 1 cube of Chicken Bouillon (should equal 2 cups per cube)
- 1/3 cup Almond Milk or any dairy or dairy free milk
- 2 tables spoons of Corn starch + 1 tablespoon of water
- Fresh Chicken or left over chopped up chicken
Instructions:
- Preheat the oven to 375 degrees Ferin height
- Remove box of pie crust from the fridge
- In a large skillet that is on medium heat add chopped up onion garlic and mixed vegetables
- Cook for about 10 minutes
- Add thyme, salt, better and 1 cup of water with 1 chicken bouillon
- Next add 1/3 cup of almond milk or any milk of your choice
- Add meat of your choice
IMPORTANT STEP NEXT**
- Take a small mixing bowl or cup and add 2 tablespoons of corn starch inside
- Add 1-2 tablespoons of water with the cornstarch and mix until smooth and milky looking
- Slowly add this to your pan and mix everything together
- This will quickly thicken the sauces
- After everything is mixed cook for another 10 minutes
- Grease or add cooking spray to a pie dish
- Add your first pie crust to your baking dish and add your skillet mixture to the pie dish
- Cover the mixture with your second pie crust
- Cover all 4 sides of the pie crust with aluminum foil (only the side) so they don’t burn
- Cook for about 30 minutes than remove the foil and cook for an additional 15 minutes
After let cool and enjoy!