Chicken Pot Pie

Chicken Pot Pie

Ingredients:

• 1 cup shredded rotisserie chicken

• 2 carrot sticks, thinly sliced

• 2 celery stalks, thinly sliced

• ½ yellow onion, diced

• 3-4 garlic cloves, diced

• 2 Tbsp fresh rosemary, finely chopped

• 2 Tbsp salted butter

• 2 heaping Tbsp gluten free all purpose flour (Bob’s Red Mill recommended)

• 1 ½ cups chicken stock

• ½ cup heavy cream

• ½ - 1 tsp each Kosher salt, cracked pepper, garlic powder, onion powder (to taste)

• Gluten free puff pastry or pie crust (your preference!)

Yields two servings.

Preheat the oven to 375.

Begin by preparing your vegetables. This recipe is a great fridge clean out tool, so feel free to add any vegetables you have on hand like mushrooms. Melt down the butter in a large skillet and begin sauteing the vegetables and garlic. After a few minutes, add your spices and fresh rosemary and continue to cook down. When the vegetables are a bit tender, add the gluten free flour and cook down for about two minutes. Slowly add the chicken stock, scraping and stirring fairly vigorously to release any browned bits stuck to the pan. Allow this to simmer and thicken for a few minutes, and then check for additional seasoning. Fold in the rotisserie chicken and continue to simmer before adding the heavy cream. Let this simmer for a few additional minutes.

Using your preferred gluten free puff pastry or pie crust, roll it to your desired thickness. Transfer your pot pie filling to individual crocks, or an oven safe baking dish. Top your vessels with the crust, and create some slits in the top for venting. Feel free to brush with an egg wash if you desire. Bake for 20 minutes until bubbly and golden brown. The contents will be very hot, so use caution as you dive in!