I will admit, I cheat. I haven’t actually made a pie crust since I went gluten free. Whole Paycheck has a great gluten free pie crust in their refrigerated section. I use that. You get two bottom crusts in one package. You can make a bottom crust into a top by letting it warm up, forming it into a ball again, and then rolling out on parchment or wax paper.
The filling, though. That I do make myself. I wish I could remember where I snagged this one from. I know it’s a combination of two different recipes, but I can’t recall the source for either. You can also make this into cream of chicken soup by adding broth or water to thin it.
At any rate, for Nicole, here it is:
Ingredients:
- 2 tbsp butter
- 2 tbsp corn starch (if allergic to corn starch, sub in arrowroot)
- 1/4 tsp mustard
- 1/4 tsp celery salt
- 2 cloves garlic
- salt (to taste)
- 1 cup milk
- 1 cup broth
- 2 chicken breasts
- veggies, fresh or frozen (carrots, green beans, celery, etc.)
Steps
- Chop veggies and saute them until tender
- Cook chicken breasts (I usually use leftovers, but sometimes I’ll slow cook them in broth)
- In a separate pan melt butter
- Whisk in corn starch
- Lower heat to medium and add milk and broth
- Whisk constantly until it thickens
- Add seasonings
- Combine with veggies and chicken
- Place in pie crust
Bake at 350 for 30 minutes
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