Name: GF Chicken Pot Pie
Ingredients: 1/2 white onion, finely chopped or grated; 1 1/2 cups frozen mixed vegetables; 1 1/2 cups chicken cut or shredded; 1/2 teaspoon garlic salt; 1/2 teaspoon poultry seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon celery seed; 1/2 teaspoon ground black pepper; 1 cup milk; 3 Tablespoons butter; 3 Tablespoons gluten free flour (or arrowroot powder or cornstarch); 1 Teaspoon Better than Bouillon Chicken Base; 2 Frozen Gluten Free Pie Crusts (or homemade crusts)

Ingredients

Scale

Ingredients:

- 1/2 white onion, finely chopped or grated

- 1 1/2 cups frozen mixed vegetables

- 1 1/2 cups chicken cut or shredded

- 1/2 teaspoon garlic salt

- 1/2 teaspoon poultry seasoning

- 1/2 teaspoon dried thyme

- 1/2 teaspoon celery seed

- 1/2 teaspoon ground black pepper

- 1 cup milk

- 3 Tablespoons butter

- 3 Tablespoons gluten free flour (or arrowroot powder or cornstarch)

- 1 Teaspoon Better than Bouillon Chicken Base

- 2 Frozen Gluten Free Pie Crusts (or homemade crusts)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F.

1. Place pie crust in pie pan.

1. Place shredded chicken and vegetables in the pie pan.

1. In a small saucepan over medium heat, melt the butter and saute the onions for 3 minutes.

1. Next, add the flour and stir for one minute. Add the milk and stir until it bubbles and thickens (about 4-5 minutes)

1. Then stir in the seasonings and bouillon.

1. Pour the mixture over the chicken and vegetables.

1. Place the top pie crust on top of the pot pie and crimp the edges. Use a knife to cut one or two slits in the to of the crust.

1. If desired, brush the top of the crust with milk to make it glossy.

1. Bake for 40-45 minutes, until it is golden and bubbling. If the crust is browning too much, cover it lightly with aluminum foil.