Gluten Free Chicken Pot Pie
This is something I made one night when I had to throw something together for dinner, and had no clue what to do. I had some leftover chicken and a variety of vegetables, so I went with a chicken pie. It made for a nice, steamy fall dinner. (Sorry, I know most of you are enjoying spring now, but it’s getting chilly here.)
2 Gluten free pie crusts
1 pound Chicken, cubed or shredded (you can use less chicken and more veggies if you like)
2 cups Chicken broth, homemade
2/3 cup Milk (I used powdered goat milk)
1/3 cup Gluten-free flour (I used a blend of rice and corn)
1 Onion, chopped
1 cup Peas
1 cup Vegetables (you can use carrots, celery, etc.)
1/2 t. Sea salt
1/4 t. Pepper
1/2 t. Crushed red pepper flakes
Preheat oven to 425°F/220°C.
Prepare pie crusts according to directions. Line the bottom of a pie dish with one crust, and set the second aside.
If using raw chicken (I used leftovers), cook in a saucepan, along with vegetables (peas, carrots, celery, etc.). Remove from heat, and set aside.
In a second saucepan, cook onions in olive oil over medium heat until softened. Add salt, pepper, broth, and milk. Stir in gluten free flour, mixing well. Simmer until the sauce thickens. Remove from heat, and set aside.
Add the chicken mixture to the pie dish, then pour the sauce on top. Cover with second crust, sealing the edges. Cut slits into the top crust to allow steam to escape.
Bake for 30-35 minutes, or until top crust is golden brown.