Ramona Debreaux shows us how to make this super delicious and flaky gluten and diary-free chicken pot pie! Go to www.wayfieldfoods.com to find your nearest store and check out what's on sale...and remember...eat better and spend less at Wayfield Foods!
Ingredients:
Pie Crust from Scratch
· 3 cups of all-purpose gluten free flour
· 2 tsp xanthan gum (omit if your flour blend already has this)
· 1/2 tsp salt
· 1 cup of cold dairy free butter cut into small cubes (Earth Balance Butter Sticks work well)
· 10 tbsp cold dairy free milk see note below
Filling
· 1 Rotisserie chicken or two baked chicken breasts, meat shredded
· 2 tbsp. oil
· 1 cup green beans (frozen or fresh veggies work in this recipe)
· 1 cup of small cubed carrots
· 1 cup of corn
· 1 cup of peas
· 1/3 cup of diced onion
· 1/3 cup of all-purpose gluten free flour
· 3/4 tsp salt
· 1/4 tsp pepper
· 1 3/4 cup of chicken broth
· 2/3 cup of dairy free milk
Directions:
· Preheat oven to 425° F.
· In a medium sized bowl combine flour, xanthan gum, and salt.
· Cut butter cubes into flour with a pastry knife.
· When the mixture is the size of small peas, add in milk and combine. You may need to add in additional milk pending the flour used. Keep in mind the dough should be moist.
Grab these ingredients from your friends at Wayfield Foods!