Chicken Pot Pie
- 3 carrots, diced and steamed (about 1 cup)
- 1 head broccoli, chopped and steamed (about 1 cup)
- 1/3 cup butter
- 1/3 c. tapioca flour (or all-purpose flour)
- 1 cup of chicken broth
- 3/4 cup whole milk
- 4 cups chicken, cooked
- 1 cup cheddar cheese
- 1/2 t. salt
- 1 single pie crust (I like this gluten-free crust because it’s more nutritious with almond flour, but you can use prepared crust or top with mashed potatoes if you want to keep it gluten free)
- Steam carrots and broccoli in a microwavable bowl with some water for about 5 minutes, or until slightly tender. Drain; set aside.
- Melt butter in a large saucepan. Stir in flour and cook for 1 or 2 minutes. Add chicken broth and milk, stirring until thickened.
- Add steamed vegetables, cooked chicken, cheese, and salt into saucepan. Stir to mix well.
- Pour pot pie mixture into a round pie dish. Top with crust. Fold edges under and press edges with your finger tips to form sealed-crust appearance (since only one crust is used). Cut vents in top crust of chicken pot pie.
- Bake at 425 for 25-30 minutes until crust is golden brown.
This recipe is adapted from a recipe that my good friend, Kathy, brought over after my second daughter was born. I added more veggies, more cooked chicken, and eliminated the canned soup and prefer only one crust. It can easily be doubled for a party and served in a 13×9 inch pan with double crust on top. For easy holiday fun, you can try making a design with your vents in the crust, such as a jack-o-lantern, fall leaves, or a Christmas tree.