The crust for these scrumptious chicken pot pies is my Gluten Free Pie Crust. The end result is just like your grandma used to make, only without the gluten and dairy!
Course Main Dish Recipes
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Author Robin Donovan
Ingredients
2tablespoonsolive oil
1oniondiced
2carrotsdiced
2large celery ribsdiced
1 ¾cupschicken broth or water
1 ½cupscut-up cooked chickenor turkey
1cupfrozen peas
1teaspoonkosher salt
2teaspoonsfresh thyme
¾cupmilk substituteI used TJ’s coconut milk beverage. You can use rice, soy, almond milk, etc.
3tablespoonscornstarch
Instructions
Preheat the oven to 425ºF, line a baking sheet with foil, and arrange 4 8-ounce ramekins on it.
In a large saucepan/skillet, melt the butter over medium heat. Add the onion, carrot, and celery and cook, stirring frequently, until soft, about 8 minutes.
Add the peas, chicken, chicken broth, salt, and thyme and bring to a boil.
In small bowl, whisk together the milk and cornstarch until smooth and stir into the boiling chicken mixture. Cook, stirring, until the sauce thickens. Remove from the heat.
Ladle the chicken mixture into the ramekins. Top each with a circle of pie dough and poke a few holes in the top of each with a skewer. Transfer the ramekins, on the baking sheet, to the oven.
Bake in the preheated oven for about 30 minutes, until the filling is bubbling and the crust is golden brown. Remove from the oven and let cool for a few minutes before serving.