Pictured here is this delicious chicken pot pie. It may take a little time to prepare, but the results are fantastic!

1 batch GFCF Flaky Pie Crust
1 2-1/2 pound fryer chicken, cut up
1/4 cup GFCF butter (Earth Balance)
2 stalks celery, finely chopped
1/4 cup onion, finely chopped
1/2 cup carrots, diced
2 cloves of garlic, minced
1/4 cup GF all-purpose flour
1 cup chicken broth
1/2 cup GFCF milk
1 cup each frozen peas and white corn
Sea salt and pepper to taste

1) Put chicken in a large pot and cover with water. Bring water to a boil and then turn heat to medium-low. Cover and simmer for 60 minutes, until chicken is completely cooked with the meat falling off the bones. Strain broth into a large sieve and measure out 1/2 cup of broth. Set aside.
2) While chicken is boiling, prepare pie crust. Line a 9-inch pie plate with crust and bake for 10 minutes. Roll out the top crust onto plastic wrap and set aside.
3) When chicken is cool enough to handle, remove meat from bones. Discard skin and bones. Cut meat into cubes and measure out 4 cups.
4) In a large skillet, melt the butter over medium-low heat. Add celery, onion, carrot, and garlic and stir occasionally while cooking; cook until carrots are tender, careful not to burn the vegetables.
5) Sprinkle GF flour over GFCF butter mixture and stir until combined and crumbly. Pour in chicken broth and stir until combined. Pour in milk and stir to combine. Turn heat up to medium-high and bring to soft boil. Cook 1 minute more. Toss in chicken, peas, and corn.
6) Pour chicken mixture into half-baked shell. Fit top layer on and crimp edges with fork, pressing down so the crusts stay together; poke fork in top crust several times to vent. Bake in a 350° oven for 40 minutes, or until pie crust is golden brown. Let sit for at least 20 minutes before cutting and serving.

Recipe © 2010 Inga Smith. All Rights Reserved.