This is a quick and easy recipe that I taught at Whole Foods Market last week. You can make it using rotisserie chicken, canned chicken or leftover turkey. Throw in whatever extra vegetables you have and it is a quick and easy meal. To make it dairy free, use a pie crust made without dairy (I like Breads from Anna). For this version, I used the Whole Foods Market frozen pre-made GF pie crust.
3 Tablespoons Olive Oil
1 cup Chopped onion or leek
¾ cup Chopped celery
1 cup Peas and carrots, frozen or canned
1 cup Potatoes, canned or frozen
1 ½ cups Chicken or turkey, rotisserie, canned or cooked (chopped)
1 cup Broth, vegetable, chicken or turkey
3 Tablespoons GF flour
1/3 cup Heavy cream or soy creamer (can use rice milk)
2 tsp Fresh thyme (1 tsp if using dried thyme)
To taste salt and pepper
2 9” Gluten-free pie crusts (one for bottom and one for top)
Preheat oven to 350. In a large skillet, heat olive oil over medium heat. Add onions and celery and cook until softened, but not browned. Add peas, carrots and potatoes and sauté for 5 minutes. Add chicken and stir until warmed throughout.
Sprinkle flour on mixture and stir thoroughly. Add broth and stir until thickened slightly. Add creamer and remaining ingredients and heat and stir until thickened.
Spoon mixture into pie crust. Moisten edge of crust and place second pie crust on top, sealing edges with a fork. Cut slits in top of pie. Bake for 30-40 minutes until pie crust is golden brown and filling is bubbling.