Red Meat Allergy Friendly Chicken Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 gluten free pie crusts (top and bottom), store-bought or homemade
- 1 egg, lightly beaten
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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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