Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
|Tarragon Pot Pie|
1 package frozed diced potatoes
1 package frozen peas and carrots
2 chicken breasts cubed and cooked in olive oil
1 white or yellow onion cubed and cooked in olive oil
1 package premade pie crusts
1/4 teaspoon salt
1/2 teaspoon tarragon, ground
1/4 teaspoon rosemary, ground
1 can cream of mushroom soup
This is a super fast make a head meal. I make it up in the morning while the kids eat breakfast and bake it just after they come home from school for dinner. My child can tollerate near normal amounts of starch but uses an enzyme for sugar.
Mix all ingredients except the pie crusts or course, together in a large mixing bowl. Fill the lower pie crust and then seal on the top. Punch a few holes to vent steam. Cover edges of pie with aluminum foil to prevent over browning of crust. Bake at 350 degrees 50 to 60 minutes. I can serve 6 generous portions to my teens without a side dish, or 8 with a side dish and fruit.