Gluten free chicken pot pie with GF pie crust recipe

•  Gluten free pie crust*
  
• 1 egg, lightly beaten
• 2 T butter
• 1/2 c onion
• 1/2 c celery
• 2 cups mixed vegetables
• 1/3 c (47 grams) gluten free all purpose flour
• 2 C chicken broth
• 1 C heavy cream
• 3 C cooked chicekn
• 1/2 t salt (maybe less if chicken broth has a lot of salt)
• 1 t dried thyme
• 1/2 t black pepper
• 1/2 t garlic powder

1. Cook the chicken.

2. Roll the pastry crust out on parchment paper, place on baking sheet, brush with egg and bake for 14 minutes at 400 degrees or until browned. It's more traditional to wait and bake it on top of the pot pie, but takes longer and this recipe is so soupy, it's a little bit hard to get a crisp crust.

3. Melt butter in a large skillet (same one that cooked the chicken) over medium high heat, add onion and celery and cook 2 minutes. Add other vegetables and cook 2 min. Sprinkle mixture with flour and cook one minute. Add broth and cream, stir well, scraping the bottom of the pan with wooden or similar spatula. Stir in remaining ingredients, cook until thickened. Pour into 9x9 or similar size pan. Top with crust and serve. 

*GF Pie crust recipe (use 1/4 of this recipe to cover a 9x9 pan)

• 2 1/2 c (350 grams) gluten free all purpose flour
• 3/4 t salt
• 1 c (2 sticks) butter
• 1/3-1/2 c ice water

Pulse flour and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball and divide in half. Form dough into 2 balls and flatten into disks. Wrap each in plastic wrap and chill until ready to use. It is very hard to work with, especially at room temperature. You have to roll it directly on parchment and then use that to transfer it. Letting it rest for at least 30 minutes helps reduce gritty texture. 

Can also add 2 T sugar for a sweet pie crust recipe. Can be frozen up to 2 months if you wrap tightly with plastic wrap and put in freezer bag.