Cook the vegetables in the olive oil over medium heat until the vegetables are just a little tender. About 5-8 minutes.
Stir in the frozen peas and diced cooked chicken.
Add the cream soup mix that has been prepared along with the dairy free cheese sauce to the vegetable and chicken mixture. Stir to blend well.
Add 4 cups of mix to a gallon freezer bag remove air, seal and flatten to make it easy to store in the freezer and thaw.
Instruction for preparing
Fully thaw the pot pie mix then add to a pie plate or casserole dish for single crust version. If you want a double crust line a pie pan with a pie crust.
Then top with a pie crust or biscuit dough. Bake 425 degrees for 20 to 30 minutes or until golden brown.
Notes
Variation: if you don’t need to eat dairy free you can use two cans of cheddar cheese soup and one can of cream of mushroom soup. If you use the store-bought soups I would leave out the salt in the recipe as the store-bought soups have more added salt then the homemade versions.Calorie count is an estimate, only for the filling not including the pie crust.