Chicken Pie Help Needed

[SHA]

In the 1960's, when Chicken a la King was popular, my mom would take left over chicken, rice, peas, carrots, and a can of Campbell's cream of mushroom soup and blend/bake it in a pie double crust. I've been trying to come up with a non-dairy version (Kosher) and used a vegan soup recipe that used vegetable broth, almond milk, and some chickpea flour as a thickener. When I heated it up on the stovetop, it was very creamy. After I added it in the pie and baked it, it dried out. Any suggestions on how to keep it from drying and be creamy after baking ?

 

[Shaggy]

In the 1960's, when Chicken a la King was popular, my mom would take left over chicken, rice, peas, carrots, and a can of Campbell's cream of mushroom soup and blend/bake it in a pie double crust. I've been trying to come up with a non-dairy version (Kosher) and used a vegan soup recipe that used vegetable broth, almond milk, and some chickpea flour as a thickener. When I heated it up on the stovetop, it was very creamy. After I added it in the pie and baked it, it dried out. Any suggestions on how to keep it from drying and be creamy after baking ?

That chicken pie combo sounds classic, and going dairy-free is a smart twist. When stuff dries out like that, I’ve found adding a splash more liquid (maybe a bit more almond milk or veggie broth) before it goes into the crust helps. You could also try stirring in a couple tablespoons of a nondairy spread right before baking. It keeps things creamy without dairy. Let me know how it turns out!