GF/DF Chicken Pot Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare 2 gluten free pie crusts (dough, not baked) Place a baking sheet on the lower rack of the oven. Preheat oven to 425 degrees and grease 9” pie dish Press one of the gluten-free crusts into the greased pie dish. Keep in the refrigerator until ready to fill and bake. Boil potatoes and frozen vegetables until potatoes are soft. Drain and set aside. Saute onions and chicken until chicken is cooked through and onions are translucent. (Season chicken as desired) Add to potato/veggie mixture. Melt butter in a pot over medium heat. In a small bowl whisk together the almond milk and cornstarch then add to the pot. Add seasonings and whisk continuously until smooth Add the chicken broth, stirring frequently until the gravy thickens. Remove from heat. Place the chicken, onion, veggies, and potatoes in the bottom of the pie crust. Pour gravy mixture over the top. Place the second pie crust over the filling and pinch the edges shut. Cut slits in top of pie to vent. Whisk together egg and 1 tbsp water and brush over the top crust. Place the pie dish on the baking sheet in the oven. Bake for 30-35 min or until internal temp is 165 degrees. Allow pie to cool for 10 min