No Wheat. No Dairy. No Problem.

Gluten-Free Chicken Pot Pie

Gluten-Free Chicken Pot Pie

Crust:

1 ½ cups almond flour
½ tsp salt
½ tsp. baking soda
1 tsp. dried parsley
¼ cup oil
1 TBSP water.

Preheat oven to 350 degrees. Combine dry ingredients. Add oil and water. Stir until thoroughly combined. Press the dough into a 9” or deep dish pie pan. Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool completely before filling.

Filling:
1 pound boneless chicken breast
2 TBSP oil
1 large onion, finely chopped
2 stalks celery, diced small
2 carrots, diced small
1 tsp. salt
1 cup mushrooms (optional – I omitted these and it still tasted great)
½ cup chopped fresh parsley
½ cup frozen peas
2 TBSP corn starch or arrowroot powder
1 cup chicken stock (I used a little more)
pre-baked, gluten free pie crust (recipe above)

Cut chicken into ½ inch cubes. Set aside. Heat oil in a skillet, over medium-high heat. Saute the onion for 5-8 minutes or until soft, then decrease the heat. Add the celery, carrots and salt; cook covered for 10 minutes or until tender. Stir in mushrooms (if desired) and chicken. Cook covered 3-5 minutes or until chicken is cooked through. (Note: I already had some chicken cubed AND cooked, so I just added it in at this point and omitted the cooking part). Stir in parsley and peas. In a small bowl, vigorously whisk the corn starch into the chicken stock until dissolved. Raise heat under chicken/veggie mixture to high, then add the stock mixture, whisking constantly for about 1 minute, until thick.

Pour mixture into crust, top with ground black pepper. Serve hot.