• 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


  • 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


  • 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!