Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 2 celery stalks, diced (60g)
  • 3 cloves garlic, minced (15g)
  • 1/3 cup all-purpose flour (40g)
  • 4 cups low-sodium chicken broth (950ml)
  • 1 cup unsweetened almond milk (240ml)
  • 1 tsp dried thyme (5g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 2 cups cooked chicken breast, cubed or shredded (300g)
  • 1 cup frozen peas and corn mix (150g)
  • 1 store-bought refrigerated pie crust (400g)
  • 1 tsp dried parsley (5g)
  • 1/4 cup grated Parmesan cheese (30g)
  • 1 egg, beaten

Instructions:

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5–7 minutes until translucent. Stir in minced garlic and cook for an additional 60 seconds.
  2. Sprinkle all-purpose flour over the vegetables and whisk constantly for 2 minutes to toast the flour.
  3. Slowly pour in the low-sodium chicken broth while whisking vigorously to prevent lumps. Bring to a simmer until the liquid slightly thickens.
  4. Stir in dried thyme, sea salt, and cracked black pepper. Lower heat and simmer for 10–12 minutes until carrots are tender.
  5. Stir in the unsweetened almond milk and fresh lemon juice to finish the base.
  6. Fold in the cooked chicken breast and frozen peas and corn mix. Heat through for 2-3 minutes.
  7. Roll out the refrigerated pie crust on a baking sheet. Brush with beaten egg, sprinkle with dried parsley and grated Parmesan cheese. Cut into strips and bake until golden brown and shattering.