Gluten-Free, Dairy-Free, Chicken Divan Pie
Savory broccoli and cheese will melt in your mouth.
INGREDIENTS
3 tablespoons vegan butter
3 tablespoons all-purpose gluten-free flour
1/4 teaspoon pepper
1/2 cup gluten-free chicken broth
1/4 cup milk substitute (we prefer almond or rice milk)
1 cup vegan shredded cheddar cheese (4 oz) or more we won't judge.
2 cups diced cooked chicken
(9 oz) cut broccoli
DIRECTIONS
Heat oven to 425°F.
In a saucepan, melt butter over medium-low heat. Stir in flour and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk, stirring constantly, until the mixture boils and thickens.
Add cheese; stir until melted. Stir in chicken and broccoli. Pour mixture into crust-lined pie plate. Top with second crust; seal edge and flute.
Cut slits in several places in the top crust.
Bake for 30 to 35 minutes or until the crust is golden brown and the filling is bubbly. Cover the edge of the crust with strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.
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