Easy Gluten Free Chicken Pot Pie
Yields One 9” pie or 6 ramekins
3 T Olive Oil
1 cup Chopped onion or leek
1 cup Chopped celery
1 cup Peas and carrots
1 cup Potatoes, cubed
1½ cups Chicken or turkey, cooked
3 T GF Flour, Potato or Corn Starch
1 cup Broth (vegetable, chicken or turkey)
1/2 cup Heavy cream or soy creamer
2 tsp Fresh thyme (or 1 tsp dried thyme)
To taste salt and pepper
9” Gluten-free pie crust
Preheat oven to 350. In a large heavy skillet, heat olive oil over medium heat. Add onions and celery and cook until softened, but not browned. Add peas, carrots and potatoes and sauté for 5 minutes. Add chicken and stir until warmed throughout.
Sprinkle flour on mixture and stir thoroughly. Add broth and stir until thickened slightly. Add creamer and remaining ingredients and heat and stir until thickened.
Spoon mixture into pie crust with a slotted spoon. Pour any remaining liquid on top until crust is almost filled. Moisten edge of crust and place pie crust on top, sealing edges with a fork. Cut slits in top of pie. Bake for 30-40 minutes until pie crust is golden brown and filling is bubbling.
Note: You can freeze before cooking and fully thaw before cooking.