Ingredients
2tbspoil
1yellow onion,diced
3large carrots,sliced
2clovesgarlic,minced
3ribscelery,sliced
2cupsmushroom,sliced
salt and pepper,to taste
1tbspItalian seasoning
¼cupall-purpose flour,or arrowroot, plus more as needed
2tbsplemon juice
1cupvegetable broth
2cupsalmond milk
2cupsbroccoli floret
2cupsrotisserie chicken,heaping amount, shredded
2pie crust,(1 store-bought package), or 1 package of store-bought biscuit dough (6 biscuits)
1small egg,beaten
Preparation
In a large pot over medium heat, heat the oil. Add the onion and carrots and cook 5 minutes, or until the onions begin to turn translucent.
Add the garlic, celery, and mushrooms and cook another 5 minutes, or until tender.
Add the salt, pepper, Italian seasoning, and arrowroot starch. Stir to combine.
Add the lemon juice, vegetable broth, almond milk, broccoli, and chicken. Stir to combine.
Add more arrowroot, if necessary, to reach the desired thickness. Remove mixture from heat and allow to cool.
Preheat the oven to pie crust or biscuit package specification.
Place one pie crust into an ungreased 9-inch pie dish. Fill with the vegetable mixture.
Top with the second pie crust, folding under any excess crust and crimping the edges with a fork.
Brush the crust evenly with beaten egg. Cut a few slits in the top crust.
Bake according to the pie crust packaging.
Cut and serve warm.
Arrange 6 or more ramekins or bowls on a baking sheet.
Scoop the vegetable mixture into the ramekins.
Top each ramekin with 1 uncooked biscuit.
Bake according to biscuit packaging.
Enjoy!
