Homestyle chicken pot pie devoid of wheat, eggs, gluten, soy, and corn
Allergen Friendly Family.com
preheat oven to 425 F
in stockpot, melt butter substitute
add onions to butter substitute until onions become translucent
add flour and make a roux
stir in salt, pepper, chicken broth, and rice milk
stir constantly until mixture becomes bubbly and thick
add chopped vegetables and shredded chi ken into broth mixture. stir
spoon mixture into bottom pie crusts
put top pie crusts onto bottom pie crusts and seal edges (remember to make a slit for air to escape while baking)
bake for 20 minutes.
put aluminum foil around edges of pie. bake for an additional 20 min or until golden brown
rice milk takes slightly longer than cow's milk to thicken - it's simply the chemical makeup