Chicken Pot Pie Filling Dairy Free

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East and yummy chicken pot pie filling.

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Steps

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In deep skillet , bring chicken , stock , parsley , celery and bay leaf to simmer.

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Cover and cook for 20 minutes on medium-low heat.

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Add carrots and onions , cook for about 10 minutes.

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Remove chicken and let cool.

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Transfer carrots and onions to 1.

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5 ltr casserole dish.

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Discard parsley , celery and bay leafs.

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Cut chicken into 1-1 / 2 inch chunks and add to casserole along with the ham and peas.

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In small dish blend flour with butter until smooth.

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Stir in a few tbs of stock to make paste.

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Blend back into remaining stock in skillet , bring to simmer and cook until thickened stirring constantly.

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Pour into casserole and cool.

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Fit pastry over casserole and seal edges.

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Cut slits for steam.

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Bake at 425f for 10 minutes.

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Reduce heat to 350f and cook for another 50 - 60 minutes , until filling is bubbly.

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If pastry begins to get too brown , cover with foil while cooking.

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For freezing for later use either freeze filling and make the crust and bake when ready to eat or make pie but.

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Ingredients

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chicken breasts, chicken stock, parsley, celery leaves, bay leaf, carrots, white pearl onions, ham, frozen peas, flour, butter, salt and pepper, pie crust