This post may contain affiliate links. Read our disclosure policy.

❤ Sharing Is Caring

Ingredients:

Filling:

• 2-3 cubes chicken bullion
• 1 chicken breast shredded
• 16 oz bag frozen mixed vegetables (peas, corn, carrots, beans)
• 1 tablespoon corn starch
• 1 cup water

Crust:

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup oil
• 1/2 cup rice or coconut milk

Instructions: 

1. Preheat oven to 425 degrees.
2. Add chicken to a small sauce pan, cover with water and bring to a boil.  Once water is boiling turn down the heat and simmer the chicken until cooked, about 10 minutes.
3. Once chicken is thoroughly cooked and no pink spots remain, remove from the water and shred using two forks. 
4. While chicken is cooking thaw vegetables. Adding them to a microwave safe dish, cover them with 1 cup water and microwave on high for 5 minutes or add them to a sauce pan cover them with water and bring the water to a boil.
5. Once vegetables are warmed combine chicken, vegetables, water, and bullion in the sauce pan and bring to a boil.
6. Mix corn starch with 1 tablespoon cold water and slowly mix it into the boiling filling mixture. 
7. Once filling is boiling remove from heat and add to a 9 x 9 or 9 x 13 glass baking dish.
8. To make the crust mix flour, salt, oil and milk together until a thick pasty dough forms.  
9. Using a piece of parchment paper and a floured rolling pin roll the dough to be a little bit bigger then  your baking dish.
10. Pick up the parchment paper with the dough on top of it and flip it over the baking dish with the filling so the dough is over the filling and the parchment paper is on top. 
11. Carefully peel off the parchment paper and press the dough into the corners and against the sides of the baking dish.
12. Bake at 425 for 25-30 minutes or until the crust is golden brown.