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Ingredients
- 1 store-bought gluten-free pie crust, thawed (Pillsbury, for example)
- 4 cups chicken broth
- 2 small sweet potatoes, peeled and chopped into small bite-sized chunks
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 4 carrots, peeled and chopped into small bite-sized chunks
- 2 tablespoons olive or coconut oil
- 1 small white onion, peeled and finely chopped
- 3 tablespoons gluten-free flour (such as sorghum, white rice)
- 1/2 cup milk of choice (I used unsweetened coconut)
- 2 stalks celery, sliced
- 2 1/2 cups shredded rotisserie chicken
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley, optional
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Details
Preparation
Step 1
Preheat the oven to 400 degrees.
In a large pot combine the chicken broth, sweet potatoes, and thyme. Bring to a boil and cook until almost fork-tender, about 10 minutes. Add the carrots and continue cooking 5 minutes. When vegetables are tender remove from heat, cover and keep warm.
Meanwhile, heat the oil in a large sauté pan over medium and cook the onion until tender, about 10 minutes, but do not brown. Sprinkle in the flour and cook about 3 minutes to remove the raw flour flavor. Add the milk and stir well to combine. Transfer the onion mixture to the pot with the chicken broth and vegetables, stir to combine and simmer until thickened, about 15 minutes. Remove from the heat and add the celery, chicken, peas, parsley, and salt and pepper. Taste filling and add more salt and pepper if desired.
Pour filling into a 9 inch round casserole dish. Roll out the gluten-free crust on a lightly floured counter and lay the crust over the filling, pressing the edges of the crust against the dish to seal. Sprinkle the crust with a little salt and pepper, if desired, and bake in the center of the oven until crust is browned and filling is bubbling hot, about 20 minutes. The cooled pot pie can be stored in the refrigerator for 3 days, or in the freezer, well-wrapped, for up to 1 month.
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