Egg Free, Dairy Free Chicken Rice Pie

Another wonderful all-in-one casserole. We really liked the dough on top, which was like a flat biscuit. If desired, you can leave off the biscuit topping.

Chicken Rice Pie

2 cups cooked diced chicken
1 can peas or corn
2 cups cooked rice
1 can gravy
1 can creamed corn
1 cup chicken broth
1 cup flour
1 cup soy milk
1/2 cup dairy free margarine, melted
2 tsp baking powder

Spread the chicken on the bottom of a sprayed 9x13 baking dish. Top evenly with the peas then rice. In a separate bowl, combine the gravy, creamed corn and chicken broth. Pour the gravy mixture over the ingredients, but do not stir. In a separate bowl, combine the flour, soy milk, margarine and baking powder. Pour the biscuit mixture evenly over top. Bake at 400 for 40 minutes.
*  If desired, you can omit the biscuit mixture.

Shared with Allergy Friendly Lunchbox Love and Allergy Friendly Friday.