Easy Chicken Pot Pie

A delicious comfort dish free of many of the allergens found in the store-bought version.


2 boxes pie crust (or equivalent home-made)
1 16 oz bag frozen peas & carrots
1/4 c. + 1 T. dairy free margarine
1/3 c. flour
1/4 t. poultry seasoning
3 c. chicken broth
4 chicken breast halves


Preheat oven to 450. Melt 1 T. margarine over medium high heat in large skillet. Add chicken breasts to pan and cook, covered for a few minutes to brown the first side. Turn breasts, reduce heat to medium low, cover and cook until juices run clear. Meanwhile, cook veggies according to package directions and drain. When chicken is cooked, remove to cutting board and dice. In the same skillet, melt the remaining margarine. Add flour and seasonings and stir into a paste. Add chicken broth all at once and cook, stirring, until thick. Add veggies, chicken, salt and pepper to taste. Spread pie crust over the bottom of two pie pans. Pour in veggies and chicken, dividing between two pans. Add top crust and crimp to seal. Pierce top crusts to vent steam. Bake for 15 minutes or until pie crust is lightly browned.

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