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Ingredients
6 servings
Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
Add avocado oil, minced garlic, and frozen vegetables to a pan and cook over low heat for 5 minutes.
Step 3
Mix lactaid and cornstarch together in a bowl.
Step 4
Add cornstarch mixture, low-sodium chicken broth, ground black pepper, and chopped chicken to your pan — mix until combined.
Step 5
Cook over medium heat until sauce starts to thicken
Step 6
Line your mini pie pans with phyllo dough and evenly distribute mixture between pans — top with dough or leave them as is.
Step 7
Cook for 25 minutes and store leftovers in fridge or freezer for quick lunches.
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