Serves: 4
Prep time: 60 minutes
Ingredients:
2 Cups Chicken, chopped
10 ounces Baby Bell Mushrooms, Sliced
1/2 Cup Celery, chopped
1/2 Cup Carrots, chopped
1/2 Cup Onions
2 Cups Unsweetened Original Almond Milk
1 egg white (remove the yolk)
1 teaspoon canola oil
1 prepared unbaked pie crust.
1/4 Cup Flour
1/4 Teaspoon Black Pepper
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Thyme
Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Chop chicken and cook in a pot until well done (internal chicken temperature should reach 165 degrees Fahrenheit). Drain water from the pot.
3. Heat 1 teaspoon of Canola oil in a pan, add mushrooms, stir and allow to brown on medium heat for 7 minutes. Then, add celery, carrots, black pepper, garlic, and thyme, stir and allow to cook for 3 minutes. Then, add flour, stir for 2 minutes. Then, gradually add almond milk while stirring over 3-5 minutes, stir slowly, mixture should be bubbling. Once the mixture thickens, mix in cooked chicken and onions.
4. Grease a 9 inch diameter 1 1/4 inch deep pie pan using canola oil, then pour mixture inside.
5. Lay unbaked pie crust on top of the pie pan. The edges of the pie crust should stick out over the edge of the pie by 1/2 inch. Using a basting brush, brush a thin layer of egg whites to the edges of the pie crust and tuck the edges around the sides of the pie. Then, brush a thin layer on the rest of the pie. Note: The pie crust will only be on top.
6. Use a knife to cut three lines in the pie crust to allow ventilation. Then, bake the pie for 25 minutes. The pie crust should turn golden brown in color when done.
Prep time: 60 minutes
Ingredients:
2 Cups Chicken, chopped
10 ounces Baby Bell Mushrooms, Sliced
1/2 Cup Celery, chopped
1/2 Cup Carrots, chopped
1/2 Cup Onions
2 Cups Unsweetened Original Almond Milk
1 egg white (remove the yolk)
1 teaspoon canola oil
1 prepared unbaked pie crust.
1/4 Cup Flour
1/4 Teaspoon Black Pepper
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Thyme
Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Chop chicken and cook in a pot until well done (internal chicken temperature should reach 165 degrees Fahrenheit). Drain water from the pot.
3. Heat 1 teaspoon of Canola oil in a pan, add mushrooms, stir and allow to brown on medium heat for 7 minutes. Then, add celery, carrots, black pepper, garlic, and thyme, stir and allow to cook for 3 minutes. Then, add flour, stir for 2 minutes. Then, gradually add almond milk while stirring over 3-5 minutes, stir slowly, mixture should be bubbling. Once the mixture thickens, mix in cooked chicken and onions.
4. Grease a 9 inch diameter 1 1/4 inch deep pie pan using canola oil, then pour mixture inside.
5. Lay unbaked pie crust on top of the pie pan. The edges of the pie crust should stick out over the edge of the pie by 1/2 inch. Using a basting brush, brush a thin layer of egg whites to the edges of the pie crust and tuck the edges around the sides of the pie. Then, brush a thin layer on the rest of the pie. Note: The pie crust will only be on top.
6. Use a knife to cut three lines in the pie crust to allow ventilation. Then, bake the pie for 25 minutes. The pie crust should turn golden brown in color when done.
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