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Monday, October 7, 2013

Chicken Pot Pie (GF)

Serves 6

2 pie crusts*
2 T. butter
2 T. flour or GF cornstarch
1/8 t. salt
1/8 t. pepper
1/8 t. thyme
1/2 c. chicken broth (homemade is best!)
1/2 c. whole milk
1-2 c. cooked, shredded chicken breast
2-3 c. frozen or fresh veggies (corn, peas, celery, onion, carrots, green beans, etc.)

1. Melt the butter in a small sauce pan and blend in the flour or cornstarch and spices. Stir until smooth.

2. Immediately add the broth and milk. Heat to boiling, stirring constantly. Remove from heat.

3. Add chicken and veggies to sauce mixture. Place bottom pie crust in pie plate and pour filling into crust. Add top crust and pinch edges to seal.

5. Bake at 425 degrees for 35-40 min.

Delicious served with fresh fruit or a salad!

*For a wheat pie crust, use this recipe. For a gluten-free crust, try this one. Or purchase a store-bought crust.

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