A comforting and tasty gluten-free chicken pot pie with a flaky crust and a creamy filling. Great for people who are sensitive to gluten.
Ingredients:
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup unsweetened almond milk
- 1/4 cup gluten-free all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 gluten-free pie crust
Instructions:
Warm the oven up to 190C 375F
Warm up the olive oil in a big pan over medium-low heat
You can add frozen vegetables and cook them until they are warm
Put gluten-free flour on top of the vegetables and mix them around to cover them all
Add the chicken broth and almond milk slowly while stirring the mixture all the time until it gets thick
Salt and pepper should be added along with the chicken dices
Mix well
Put the chicken mixture into a gluten-free pie crust that has already been made
Place another pie crust on top and seal the edges
Make holes in the top crust to let air flow
If you want the crust to be golden brown and the filling to bubble, bake it for 35 to 40 minutes
Let it cool down a bit before you serve it
