Chicken Pot Pie

These are amazing as leftovers as well 😋

✨ Ingredients ✨

• 1 tbsp of avocado oil

• 10 oz of frozen vegetables

• 2 tsp of minced garlic

• 1/2 tsp of ground black pepper

• 2 cups of low-sodium chicken broth

• 2 cups of 2% Lactaid + 4 tbsp of cornstarch

• 1 lb of cooked chicken {I made mine the day before and seasoned it with McCormick Spice roasted garlic & herb seasoning}

• 1-2 phyllo dough sheets {you’ll need 2 sheets if you’re going to put dough underneath and on top}

✨ Directions ✨

• Preheat oven to 350 degrees.

• Add avocado oil, minced garlic, and frozen vegetables to a pan and cook over low-medium heat until garlic is fragrant.

• Mix your Lactaid and cornstarch together in a bowl.

• Add Lactaid mixture, low-sodium chicken broth, and chopped chicken pieces to your pan. Mix until everything is combined.

• Let simmer until sauce starts to thicken.

• Pour mixture into your individual pie pans or however you want to make it.

• Cover with your phyllo dough sheets.

• Cook for 30 minutes.

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