Chicken Pot Pie (Nut Free)

This is a great nut free recipe for Chicken Pot Pie. Although it's NOT gluten free, you can use a gluten free pie crust instead if you choose. (Adapted from The Blue Bloods Cookbook)

Ingredients:

2 refrigerated pie crusts (I use Pillsbury Refrigerated Pie Crust)
4 tbsp butter
1 cup chopped carrots
1/4 cup all purpose flour (I use Betty Crocker GF Rice Flour Blend)
small dash onion powder
salt and pepper
1 tsp lemon juice
2 cups chicken stock
1/2 cup half and half
2 cups cooked chicken, chopped

Directions:

Preheat oven to 425 degrees.

In large pot, melt butter on med heat. Add carrots & cook 5 min.

Add flour slowly, stir to coat carrots. (I use Betty Crocker GF Rice Flour Blend)
Sprinkle in salt & pepper
Add lemon juice and chicken stock and stir to combine until smooth.
Sprinkle in small dash of onion powder
Add half and half and cook until thickened and heated.
Remove pot from heat and stir in the chopped chicken
Line 9 in glass pie plate with one of the pie crust sheets
Spoon filling evenly into crust
Cover pie with other crust, press edges of bottom and top crusts together
Trim excess dough from edges. Then I like to gently press a fork along the edges too.
Gently cut three slits in the top of the crust so steam can escape during cooking.

Bake 35 minutes or until top is golden brown. Remove and let rest for 5 min. before serving.

Comments

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