Gluten Free Chicken Pot Pie Family Style

GFCF Chicken Pot Pie

Last week I made blackberry pie and made 2 extra crusts. I used Bette Hagman's Vinegar Pastry Crust recipe. I kept them in the refrigerator for the week and let them sit on the counter for a few hours before rolling them out. Because the crust was pre-made this pie went together fast.

Preheat oven to 350 degrees

2 pie crusts
1 large can chicken meat, or 6-8 chicken tenders cooked and chopped
1 small onion, diced
1 potato diced with skin on
2 carrots, peeled and diced

1 rib celery, diced
2 T. butter or margarine
2 T. cornstarch
2 c. chicken broth
salt and pepper
dried parley

Roll out bottom crust and place in a large pie tin. Open and drain chicken, break up meat and spread around the bottom of the pie. Place all the vegetables in a large microwaveable bowl, sprinkle with salt. Add 1/3 c. water and cover with plastic wrap. Microwave until vegetables are barely tender. Drain vegetables and let them cool while you make the gravy.

For the gravy melt butter in a saucepan. Measure out chicken broth and stir the cornstarch into it. Add the chicken broth mixture all at once to the melted butter, stir continously over medium heat until thick and bubbly. Spread veggies over the chicken and then pour the gravy over the top. Sprinkle with salt, pepper, and parsley. Place top crust on pie, crimp edges and bake for 30-45 minutes, until crust is golden brown.