Gluten Free Chicken Pot Pie

Ingredients:

Filling

  • 1 spoonful of 4th & Heart Ghee
  • Trader Joe’s Mirepoix
  • 3 garlic cloves
  • 1 cup frozen peas
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 heaping teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon pink salt
  • 2 cup mash potatoes
  • 1 cup vegetable broth
  • 1 cup chicken, chopped

Crust

  • 1 1/4 cup Bobs Red Mill All Purpose GF Flour
  • 1/2 teaspoon xanthan Gum
  • 1 teaspoon baking soda
  • Pinch of pink salt
  • 2 eggs
  • 1 teaspoon oregano
  • 2 tablespoons honey
  • 3/4 cup water
  • 2 tablespoons ghee

Directions:

  • Saute your carrots, onions, and celery in a fry pan for at least five minutes
  • Make sure your carrots are soft
  • Add in your peas, garlic and spices
  • Saute for another five minutes
  • Add in your mash, broth and chicken, while that is warming up start making your crust
  • Mix together all of your crust ingredients
  • Pour your filling into a pie dish, casserole dish, muffin tins or even a brownie pan. Pour your crust over top (you may have a lot left over depending on which method you use)
  • Bake at 350 for 20-25 minutes

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