Pregnancy Friendly Chicken Pot Pie

Total time1 hr 30 min

Prep time30 min

Cook time50 min

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Ingredients

6 servings

For the crust

2 gluten free pie crusts (top and bottom), store-bought or homemade
Wholly Wholesome Pie Shells Wholly Gluten Free 9 Inch 2 Count - 14.9 Oz Bob's Red Mill Pie Crust Gluten Free Wholly Gluten Free Pie Shells, Gluten Free, 9 Inch, 2 Pack Gluten Free Pie Shells, 14.9 oz Kinnikinnick Gluten Free Pie Crusts
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1 egg, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

For the filling

2 tbsp garlic-infused oil
½ cup scallion greens, thinly sliced
3 medium carrots, peeled and diced (about 1 ½ cups)
2 stalks celery, diced
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
½ tsp salt
¼ tsp black pepper
⅓ cup gluten free flour blend
2 cups chicken broth
¾ cup milk
1 tsp fresh thyme leaves
1 cup frozen green beans, thawed and cut into 1-inch pieces

Instructions

1
Preheat the oven to 400°F (205°C). If using store-bought gluten free pie crusts, let them sit at room temperature for 10 minutes to soften slightly. Press or roll one crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides; set the second crust aside for the top.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots are just beginning to soften, about 6–7 minutes.

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