Gluten Free Chicken Pot Pie!

Hey guys! This is "the wife", Brittany! Growing up, my mom made an amazing chicken pot pie. Once I found out I had celiac disease, I was devastated I couldn't have it anymore! So, I put my cooking skills to the test, and this turned out SO good... and I'm not one to brag about my cooking. ;) Hope you enjoy! Start by making the crust, as it will need to chill for a while before it's ready to bake.

GF Pie Crust

1 1/4 C. gluten-free flour
1 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
1/4 C. butter slightly melted
1/4 C. shortening

1 egg
3 Tbsp cold water
1/4 tsp apple cider vinegar

Directions:

1. Mix the first six ingredients in a mixer or large mixing bowl. Once they are well mixed, add in the last three ingredients.

2. Wrap the dough in plastic wrap and refrigerate for 1 hour or until chilled.

While you are waiting for the dough to chill, you can start the preparations for the filling!

GF Chicken Pot Pie Filling

1 lb boneless skinless chicken breast
1- 10 oz bag frozen vegetables (I like to get the one with corn, carrots and other greens)
28 oz chicken broth
2 Tbsp butter
1/4 C. white rice flour
1/4 tsp rosemary
salt and pepper

Directions:

1. Boil chicken until cooked (about 30 mins if frozen).

2. Preheat oven to 350 degrees.

3. In medium sauce pan, melt butter. When melted and starts to bubble, add flour until it forms a paste. Add chicken broth and stir together. Bring to a boil. Add in veggies and cook for 5 mins. Salt and pepper to taste.

4. Chop chicken into cubes and add to mixture. Put all of mix into an 8x8 casserole dish.

5. Take out the GF dough and let sit for 15 mins. To roll out, flour some parchment paper, place dough on the parchment paper. Lightly flour the dough and then place another piece of parchment paper on the dough. Roll out the dough evenly to fit the dish you are using.

6. Gently place the dough on top of the mix and bake for 45 mins. You can put a little butter on top of the crust after it's done cooking for a little extra flavor. Enjoy!!