Gluten Free Chicken Pot Pie

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READY IN: 1hr 20mins
SERVES: 4-5
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup chopped carrot
  • 12
    cup chopped celery
  • 12
    cup diced onion
  • 2
    medium potatoes
  • 14
    cup gluten-free flour
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
  • 2
    cups cooked chicken
  • 1
    unbaked pie shell (or 2 if you like crust on top and bottom)
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DIRECTIONS

  • Preheat oven to 400°F.
  • Cut up all of the vegetables and place them in a pot with the raw chicken and the chicken broth.
  • Boil until the chicken is fully cooked. Remove chicken from pot and cut into 1" chunks.
  • Add salt, pepper and chopped chicken. Simmer for 15 minutes.
  • Mix flour with ~1 cup cold water and add to pot.
  • Mix cornstarch with ~1 cup cold water and slowly pour into pot.
  • Mix well and cook for about 5 more minutes.
  • Pour mixture into oven dish. I used a 9" x 9" x 2" dish and it all fit in perfectly.
  • Top dish with pie crust. Cut several slits in pie crust to allow steam to escape.
  • Bake in oven until edges of pie crust are golden brown and mixture is bubbling through cracks. (about 25-35 minutes).
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