I made this after coming home from a week long vacation and before going to the grocery store to replenish, so I was trying to use up what I had on hand. Almost everything came from the freezer. It would have been even faster if I didn’t have to defrost the chicken, or if I’d had leftover chicken to use up. I looked for a recipe, but they all had sour cream and/or canned condensed soups and/or cheese, so I made my own:
4 c. frozen shredded potatoes (I used Trader Joe’s brand)
vegetables (I used 1/2 small bag frozen peas, 1/2 small bag frozen corn, 1/2 small bag of frozen pearl onions, 2 carrots peeled and sliced thin [those I parboiled for 10 minutes because I was worried that they wouldn’t cook all the way through]
2 boneless, skinless chicken breasts, diced
2 1/2- 3 c. gravy
spices (I used 1/2 tsp. rosemary, 1/2 tsp. thyme, 1/2 tsp. basil, 1 tsp. nutritional yeast, 1 tsp. sea salt, and 1 tsp. ground pepper)
I layered everything in an 11″ x 17″ glass pan, then mixed it all together at the end. I did not precook the potatoes or the vegetables (except the carrots).
For the gravy, I put 3 Tbs. soy-free Earth Balance, and 3 1/2 Tbs. GF flour (I used Pamela’s bread flour blend) in a saucepan on medium. After “butter” is melted, stir together. Then add liquid a little at a time. I used 2 c. homemade chicken broth, and 1/2 to 3/4 c. of So Delicious coconut beverage for mine. I seasoned with salt & pepper.
Then I poured the gravy on top, and mixed everything up. I gave it the sniff test to see if it needed anything else. Bake in preheated 375F oven for 45 minutes. I was hoping for leftovers, but was disappointed.