Organic Gluten-Free Chicken Pot Pie
Prepared Bob’s Red Mill Gluten-Free Pie Crust Mix
1 cup Pacific Organic Chicken Broth
1 cup carrots cut into small pieces
½ cup celery cut into small pieces
½ cup onion cut into small pieces
1 organic potato chopped
½ cup fresh or frozen peas
2 cups cooked organic chicken cut into pieces.
3 tbsp melted grass fed butter
2 oz. finely diced cooked chicken pieces (make pieces very small). If making cream of mushroom, omit chicken and add ½ cup of sautéed mushrooms cut into small pieces.
2 tbsp plus 1 tsp of potato flour
1 tbsp raw milk/ or fresh coconut milk, see recipe
1 tbsp full fat Greek yogurt
½ tsp of poultry seasoning
¼ tsp unrefined sea salt
⅛ tsp black pepper
⅛ tsp garlic powder
In a bowl, add chicken broth and potato flour (stock doesn’t need to be heated before).
Sift potato flour in, so not to get lumps.
Add in melted butter, then add milk, Greek yogurt, poultry seasoning, unrefined sea salt, black pepper and garlic powder.
Whisk very well.
Stir in chicken and set aside to make the rest of the filling.
Preheat oven to 375 F.
In a skillet, over medium heat sauté carrots, onions and celery until slightly tender (about 5-7 minutes).
In a large bowl add potatoes, peas, chicken and the cooked carrots, celery and onions.
Add the chicken soup mixtures, to the vegetables and place in an ungreased 9" pie dish.
Drape the rolled out pie crust dough over the top of the vegetable mixture in the pie pan and crimp the edges. There is no crust on the bottom.
Add small slits into the crust to allow the steam to escape while cooking.
Cook for 1 hour.
Allow to cool 10 minutes before serving.