How do I make a Chick Pot Pie filling w/o Cream Soup, or milk?

I've started, and did n't realize that All the recipes that I've found in my bks call for Crm of Chicken, Mushroom, or Celery Soup, or buttermilk, or milk, %26amp; will make my son Sick! I don't know how to ';make a gravy';. I have 4 pounds of cubed Chicken that I can use, and a couple of bags of frozen veggies. Thanks!How do I make a Chick Pot Pie filling w/o Cream Soup, or milk?
i use the mccormack gravy mix ,just add water.How do I make a Chick Pot Pie filling w/o Cream Soup, or milk?
well you can buy canned gravy but then its taste like you used canned gravy.
SIMPLE CHICKEN POT PIE





INGREDIENTS


Buttermilk Biscuits from frozen food section


1 1/2 pounds boneless, skinless chicken breasts and/or thighs


4 cups homemade chicken broth or low-sodium canned broth


1 1/2 tablespoons vegetable oil


1 medium-large onion, chopped


3 medium carrots, peeled and cut crosswise 1/4-inch thick


2 small celery ribs, cut crosswise 1/4-inch thick


Salt


Ground black pepper


4 tablespoons butter


1/2 cup all-purpose flour


1/2 teaspoon dried thyme leaves


3 tablespoons dry sherry (optional)


3/4 cup frozen green peas, thawed


3 tablespoons minced fresh parsley leaves


DIRECTIONS


Make pie dough or biscuits and refrigerate until ready to use. If using commercial puff pastry or phyllo dough, follow package instructions for thawing.


Adjust oven rack to low-center position; heat oven to 400 degrees F. Heat oil in Dutch oven. Add onion, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.


Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minute. Whisk in chicken broth, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, add more flour if more thicking is needed, about 1 minute. Season to taste with salt and pepper; stir in sherry.


Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9-inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies. Serve immediately.


Note





Topping Options





In addition to the biscuit and flaky pie dough toppings, puff pastry, either commercial or homemade, can blanket the chicken filling. Or you can top the pie with four or five phyllo sheets that have been thawed according to package directions, trimmed to pan size and brushed with butter. If you want, you can top the pot pie with leftover mashed potatoes.
You can purchase gravey at the store in jars and cans. You can make your own gravey by using chicken stock (also found in the grocery store) and bring it to a boil....then add a mixture of cornstarch and water(approximately 1/2 cup water and 2 tablespoons cornstarch) LITTLE BY LITTLE stirring with a whisk until it's thickened.