New recipe for chicken Pot Pie

In order to try to maintain a healthy diet I want to try new recipes. Because I am allergic to so many things at this time some things in the recipes must be substituted  and may change the texture a bit. but that doesn't matter. It is different! I have not tried this yet, but it should work. I am trying to find substitutes that would do well in the recipes, and would not take away from the textures the original foods would offer.

From Betty Crocker:

 

2

tablespoons olive or vegetable oil

1 1/4

lb boneless skinless chicken breasts, cut into bite-size strips(maybe substitute more kidney beans, less chicken)

1

medium red onion, chopped (about 1 1/4 cups)

2

small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)

2

cloves garlic, finely chopped

2

teaspoons chili powder

1 1/2

teaspoons dried oregano leaves

1/2

teaspoon salt

1

can (14.5 oz) diced tomatoes, undrained

1/2

cup plain yogurt ( I can't have yogurt, so maybe tapioca starch)

2

tablespoons all-purpose flour (garbanzo flour)

1

box Pillsbury® refrigerated pie crusts, softened as directed on box (millet flour based dough)

1Heat oven to 400°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook about 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet.

2Heat remaining 1 tablespoon oil in skillet. Add onion and zucchini; cook and stir about 6 minutes or until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook and stir 2 minutes. Stir in tomatoes; cook until thoroughly heated. Remove from heat.

3In small bowl, beat yogurt and flour with wire whisk until blended; stir into chicken mixture. Spoon into ungreased 9-inch glass pie plate.

4Unroll pie crust over hot chicken mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust. Place pie plate on cookie sheet with sides.

5Bake 25 to 30 minutes or until crust is golden brown (sauce may bubble slightly over crust). Let stand 5 minutes before serving.