Chicken and Veg Pot Pies

GF, FD and RSF

Ingredients::

• 2 large chicken breast diced

• 1 leek diced

• 2 carrots diced

• 1 stalk of celery diced

• 1 cup sliced mushrooms

• 1 zucchini diced

• 2 garlic cloved finely diced

• 1/2 onion diced

• 1 tbsp rosemary

• 1/4 cup chopped parsley

• 1 1/2 cups vegetable stock

• 2 tbsp arrowroot flour

• 1 cauliflower cut into florets or 2 large sweet potatoes cubed (for topping)

• 1/4 cup almond milk

• 2 tbsp nutritional yeast

• Salt and pepper

Method:

1. Pre heat oven to 180 degrees C

2. Bring a pot of water to the boil and add in your cauliflower or potato and cook until soft but still tender.

3. While this cooks, add the onion, garlic, rosemary and leek to a warm pan with 1 tbsp of olive oil and saute for 3 minutes.

4. Add in the chicken and a pich of salt and pepper and cook for 6 minutes, stirring occasionally.

5. Add in the carrot, celery and zucchini and cook for 2 minutes.

6. Now add in the vegetable stock and bring to a simmer.

7. Add in the arrowroot flour mixing well for the sauce to thicken, cook for 10 minutes.

8. Meanwhile remove the cauliflower/potato into a bowl and add in the almond milk, nutritional yeast, salt and pepper and mash well.

9. Once your sauce has thickened, add the chicken mixture into a pie dish and top with your mash.

10. Bake in the oven for 20 minutes.

11. Once done, remove and serve.