In a large skillet sauté onions in canola oil approximately 2-3 tbsps until they are caramelized set them aside so you can do the same as the mushrooms. Mushrooms produce a lot of water. You need to cook them until the water is evaporated and the mushrooms are slightly browned.
Thereafter add the chopped parsnips, carrots, and celery from the chicken soup to the mushrooms and onions.
Season with salt pepper and then add fresh thyme and sage.
Once everything is cooked and mixed together you can add frozen peas and corn kernels use as much as you like.
In another pan make a rue with ¼ cup of margarine and ¼ cup of flour. Mix together in a skillet on low heat. Once it is thick and lightly browned add 1/4 cup of chicken broth and a 1/4 cup of almond milk to make the sauce. Add more liquid if needed. The sauce should be enough to cover the chicken and the vegetables.
Next add sautéed vegetables and shredded chicken from the chicken soup. Make sure there is enough sauce so it is not dry. All you need to do is add more chicken broth. Pour all ingredients into 9 by 13 Pyrex dish or any bowl of your liking and cover with store-bought pastry dough. Pinch at the edges so nothing comes out of the pan and it looks decorative. Brush with an egg wash ( 1 egg whisked in a bowl is used for an egg wash) Next cut a few holes on the top of the pastry dough so it can breathe while cooking. The chicken pot pie is done when the top is browned and the inside is bubbling. all the ingredients inside are fully cooked so basically you are cooking the top and warming the inside.
Enjoy!!!
This is really good and my family could not believe I made it.
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