Don't Cry Over Spilled Almond Milk

This recipe comes from a cookbook my mom made me of recipes I she cooked while I was growing up. Chicken pot pie is one of my favorite foods, but since it almost always has cream in it, it’s not something I can always have. This recipe is dairy free and delicious!

• 1 package of frozen puff pastry (Pepperidge Farms has a  dairy free one)
• vegetable oil
• 1 medium onion
• a few mushrooms
• 3 sprigs of celery
• 1/2 cup of frozen peas
• 1 cup chopped carrots
• 6 tablespoons of flour
• salt and pepper to taste
• 2 1/2 cups chicken stock or broth
• 2 cups cooked chicken, diced
• 1 potato diced

1. Preheat oven to 400 degrees
2. Thaw the puff pastry
3. Heat oil in a medium saucepan over medium-high heat. Add onions, celery, mushrooms, carrots, and potato until tender.
4. Stir in flour, salt, and pepper.
5. Gradually add the chicken stock/broth
6. Add in the chicken and peas
7. Pour mixture into a round casserole dish and layer the puff pastry on top so it covers the whole casserole dish.
8. Bake at 400 for 30 minutes or until the crust is brown and puffed.