Gluten-free Chicken Potpie

The littlest chill in the breeze signals fall. I want to abandon all the gobs of fresh fruits of hot summer and trade them in for comfort foods. A quick trip the farmers market this week got me fabulous fresh ingredients for soups, stews, and YES... chicken potpie.


Gluten-free Chicken Potpie

2-3 three large carrots, peeled and diced
3-5 celery stalks, washed and diced
1/3 cup diced onion
1/3 cup butter
1/3 gluten-free all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cooked, shredded chicken (boiled or steamed)
2 GF pie crusts (top/bottom)

Directions:
Pre-heat oven to 425F. Melt butter in a large sauce pan over medium heat. Stir in flour, onions, sea salt, and ground pepper. Stir constantly until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil and stir until the rue thickens (1-3 minutes). Add chicken, carrots, and celery. Remove from heat.

Using a double crusted pie crust recipe, add filling to pie pan. Bake at 425F for 10-15 minutes, and lower heat to 350F for another 15-20 minutes. Remove, cool, and serve.