Chicken/Turkey Pot Pie (GF/DF)
2 pie shells (prefer Wholly Wholesome GF pie shells)
1 medium onion, chopped
1/3 C all purpose GF flour (we use Bob’s Red Mill 1:1 All Purpose)
1/2 tsp salt
1/4 tsp ground pepper
2 C bone or chicken broth (homeade bone broth recipe here OR we like Kettle & Fire)
2 1/2 C cooked organic chicken or turkey breasts, shredded/chunked (or use “naked” rotisserie chicken from a high quality retailer)
2 C veggies (your choice - we use organic, frozen broccoli + California medley)
Preheat oven to 400 degrees F.
Brown one of the two pie shells for 10 minutes (or until lightly browned), to be used for the bottom of the pie. Melt oil in cast iron pan. Add chopped onion and stir, cooking for 2 minutes, or until translucent. Stir in flour, salt and pepper until well blended. Gradually stir in milk and broth, and cook until bubbly, thickened. Stir in cooked chicken and veggies. Simmer on low 5-10 minutes, stirring occasionally.
Add the prepared mixture to the bottom (already browned) pie crust and top mixture with second, uncooked/frozen pie crust. (Tip: Turn the pan over, allowing the crust to gently fall onto the bottom crust and pie mixture.) If the top pie shell breaks, gently piece back together, overlapping all areas of the top of the pie with pieces of crust. (It might not look so pretty, but it will still taste delicious!!)
Bake 30-45 minutes, or until the top pie crust is lightly browned and mixture is bubbling through any openings of crust. Let stand 5 minutes before serving because it will be VERY hot! Enjoy this delicious, nutritious, easy pie!
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