WF Chicken Pot Pie

Living wheat free, you don't have too much pre-packaged food. Basically, that means you have to learn to keep the staples at hand. Keep substitute flour mix made up and ready, canned or frozen vegetables at hand, bouillon, spices, etc. If you have a Sam's membership, you can get four cans of the chicken pretty inexpensively. They're good to keep on hand for several things.

The crust for this recipe is Bob's Red Mill Gluten Free Cobbler. I can't find it on their website any more, but it originally came in a Thanksgiving email from them, along with several other great ideas. The filling and the rest of the recipe is something I've developed over the years.

Kinda Pie Crust
1 1/2 White Rice Flour
1/2 cup Potato Starch
1 tsp Xanthan Gum
1 tsp salt
1 1/3 cup vegetable shortening
1 1/2 water
2 eggs
2 tsp Aluminum Free Baking Powder

Place all ingredient into medium mixing bowl. Beat 2 minutes on medium speed.

Filling
2 Tblsp butter or margarine
2 Tblsp wheat-free flour mix
1 tsp salt
a few twists of fresh cracked pepper to taste
1/8 tsp thyme
1/2 tsp instant chicken bouillon
1/2 cup water
1/2 cup milk
2 13oz cans cooked chicken, drained
1 can Veg-All, drained
about 1/4 cup frozen corn and 1/4 cup frozen peas (thawed)

Melt butter in saucepan over low heat. Blend in flour mix, salt, pepper, thyme and chicken bouillon. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat to add water and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and vegetables.

Spread half of crust mixture in bottom of Pampered Chef Deep Dish Baker. Carefully spoon filling onto bottom crust. Spoon and spread remaining crust mix over top. Bake 45-50 minutes at 425 degrees. Allow to cool 10 minutes on cooling rack. Will be very hot!