Ingredients

 

• 500g diced chicken breast

• 2 tbsp olive oil

• 1 tsp minced garlic (or 2 cloves of fresh)

• 2 medium carrot diced

• 1 cup of finely chopped mushrooms

• 1 cup of green peas

• 1/2  onion diced

• 1/3 cup tapioca flour

• 1/2 cup almond milk (or other dairy free milk of choice)

• 1 cup of chicken stock or chicken broth

• 2 sheets of dairy free pastry

• salt

• Oil spray

 

Method

1. Preheat oven to 200*C

2. In a saucepan, heat the oil then once hot add the garlic and onion. Turn to medium heat and add carrots, mushrooms, peas and any other veggies of choice. 

3. Cook until the onions are translucent or carrots are tender.

4. Stir in tapioca flour to coat all the veggies and mix for a few minutes to combine

5. Slowly add the chicken broth, small amounts at a time to avoid clumping. Once it's all smooth, add dairy free milk and stir.

6. Add the diced chicken pieces and simmer on a low to medium heat until the mixture turns thick. (the thicker the better) Add salt to taste.

7. Set aside to cool right down.

8. Using oil spray, spray a pie tray and line with one sheet of pastry. 

9. Pour in chicken filling and cover with second sheet of pastry.

10. Seal the edges and cut away any excess dough. Spray the top of the pie with more oil spray or brush with egg.

11. Make several small slits in the top to allow steam to escape.

12. Bake for 30-40mins or until crust is golden brown.

13. Remove from oven and let cool for 10mins before serving
    
    Serves 4