Chicken Pot Pie

from scratch
 
This recipe is easily made for gluten-eaters! Simply switch out where I have gluten—free and use your gluten equivalent! That included the cream of chicken soup if you want to try that from scratch too!
You are going to love this recipe
 
Preheat oven to 350°
Prep Time: if entirely from scratch 1 hour and 25 minutes
(*If store bought soup and pastry: 25 minutes)
Cook Time: 45 minutes
Pie dish or crock ware. This mixture can make 2 pies. Or 1 pie and 2 small crock ware
 
Ingredients
1 ½ pounds chicken breast, boneless and skinless, diced very small
1 tsp salt
2 tsp dried parsley
2 Tbsp gluten-free all-purpose flour
2 celery stalks, dice small
2 garlic cloves, minced
1 onion, diced small
2 cups frozen mixed veggies (minus the lima beans if any)
3 cups homemade gluten-free cream of chicken soup (or store bought)
Gluten-free pastry in Jen's cookbook on page  151

Directions

1. Roll out your pastry to the size of your pie dish or crock ware about ¼ inch thick. If you would like a cute jack-o-lantern for Halloween or fall season, cut out triangles for eyes and nose and a silly jagged smile. Place on wax or parchment paper and place in the refrigerator.
2. In a large sauce pan, sauté onions, celery, and garlic. Cook for around 3 minutes.
3. Add salt and parsley.
4. Add the cut chicken and then the flour, continue to stir and cook for an additional 4 minutes on medium high heat.
5. Add the mixed frozen veggies and cook an additional 6 minutes.
6. Add the cream of chicken soup to the mixture and mix very well.
7. Place the mixture into the pie dish (or crock ware).
8. Place the pie dish (or other baking vessel you are using) onto a baking sheet.
9. Place the cut pastry on top of the pot pie mixture.

Place in preheated oven for 45 minutes and lightly golden brown on top
 
See Jen’s Pie/pastry recipe in her cookbook on page 151

Cream of Chicken Soup
Prep Time 2 minutes
Cook Time 10 minutes
 
Ingredients
1 ½ cups milk (of ½ & ½)
¾ cup gluten-free all- purpose flour
1 tsp sea salt
2 ½ cups chicken broth (I used my homemade chicken broth-page 57 of the cookbook- but you can use store bought)
1 ½ tsp poultry seasoning
2 Tbsp butter
 
Directions

1. Place butter in sauce pan and melt it on medium/high.
2. Stir in a small amount of flour, while whisking continuously. 
3. Add the milk, salt and seasoning next.
4. Add the remaining flour into the pan and mix. In about 10 minutes you should have a well mix smooth soup.