
Chicken Pot Pie
This gluten-free homemade version of chicken pot pie is comfort food at its best!
Ingredients
- 3 large carrots diced and steamed (about 1 cup)
- 1 head broccoli chopped and steamed (about 1 cup)
- 1/3 cup butter
- 1/3 cup tapioca flour or all-purpose flour if desired
- 1 cup chicken broth
- 3/4 cup whole milk
- 4 cups chicken cooked
- 1 cup cheddar cheese
- 1/2 t. salt
- 1 9-inch single pie crust I like this gluten-free crust
Instructions
- 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.
Notes
