Chicken Pot Pie (or Chicken & Mushroom Pie)

We do love our chicken pot pie. We eat it plain. We eat it with a crust. We eat it with tortilla chips. We eat it as leftovers.  Everyone loves it.  And it's SO easy.

Gluten-Free Chicken Pot Pie! 

Chicken Pot Pie OR Chicken & Mushroom Pie – nice if you leave out mushrooms & crust, too

Optional: Make buttermilk pie pastry recipe - you may find you only need 1/2 recipe to top your pie, in which case you could use the rest for a pie or bottom of a quiche.

Melt in large, heavy pan:

½ cup butter

Cook for 5 min. in butter:

1 onion, coarsely chopped

3-4 carrots, sliced thinly

Add & cook 5 minutes:

2-3 celery stalks, coarsely shopped

1 cup sliced mushrooms (optional)

Mix in & cook 1 min.:

¼ cup gluten-free flour mix OR WAIT and add 2 Tbsp corn starch, mixed in 2 Tbsp. cold water AFTER the next step where chicken stock is added and boiling (I prefer to do this)

Add & cook until bubbling:

2 cups hot chicken broth/stock

If using cornstarch, add 2 Tbsp cornstarch mixed in 2 Tbsp cold water NOW. Cook, stirring for 1 min until thickened.

Season w/ salt & pepper

Stir in:

1 lb. cooked chicken, chopped

½ cup frozen peas

¼ cup cream OR milk

Put in large dish, cover w/ pie pastry.  Bake 30 min. at 375F until pastry is golden brown. 

OR

Simmer 10-15 minutes on low while partly covered with lid (aka, lid partly on so steam can escape)

ENJOY!