- 1/4 C onion, diced
1/4 C green pepper, diced
A little olive oil
1 - 14.5 oz. can chicken broth
2 C cooked chicken breast
2 C frozen corn
2 - 10.5 oz. cans cream of potato soup
1 C milk, 1%
2 C frozen peas & carrots
2 teaspoons black pepper
I use organic creamy potato leek soup instead of regular cream of potato soup. I've also done it with my own organic potatoes chopped small and organic coconut milk.
The last time I made this I added 1/3 cup gluten-free all purpose flour mix for thickening.
I've also made this with frozen organic veggie blend that contains carrots, corn, green beans, and green peas. If you do that just use an equal number of cups as listed in the recipe for the individual veggies.
I don't use green pepper in mine since my kids aren't fans but add a little minced garlic.
I don't use a lot of black pepper; I just use salt and pepper to taste.
I use organic coconut oil instead of olive oil.
To make this vegan, leave out the chicken and use vegetable broth. It's great with just veggies.
For the crust use this recipe if you need gluten-free (use a large pie pan since you will have lots of filling available):