Directions

• Preheat over to 400F
• Cut up the broccoli crowns into bite sized pieces and place on baking sheet. Drizzle with 1-2 Tbsp. of olive oil and salt. Bake for 20 mins or until lightly browned and beginning to crisp.
• Chop the sweet potato and leeks, and mince the garlic.
• Add 1 tsp of oil to the skillet, add leeks and cook until they begin to soften, about 3 minutes.
• Add sweet potatoes, garlic, salt and pepper, cook for an additional 5 minutes.
• Add almond milk to skillet.
• In a small bowl add flour to chicken broth and stir until completely combined, then add mixture to skillet.
• Bring to a boil, lower heat, cover, and simmer for 10 minutes, stirring occasionally, until a thickened gravy forms, if gravy becomes too thick, add additional chicken stock 1 Tbsp at a time to thin out to desired consistency.
• Uncover and stir in thyme, parsley, and baked broccoli
• Reduce oven heat to 350
• Scatter chicken evenly along the bottom of a 2″ deep pie dish that has been oiled with cooking spray, then pour over the skillet mixture. Smooth out and top with crust.
• Lightly brush the crust with olive oil
• Bake for 30 minutes, until crust is light golden brown, and the gravy is bubbling.
• Let cool for 5-10 minutes
  Enjoy!