Chicken Pot Pie

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Chicken Pot Pie
Pot pie is hard to buy gluten free. Now you can make it! And it tastes even better.
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Rating: 4
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Servings
Votes: 1
Rating: 4
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Instructions
  1. Preheat oven to 400°F.
  2. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes.
  3. Add the GF flour and cook, stirring, one minute more.
  4. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often.
  5. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary.
  6. Divide the warm filling among the ramekins.
  7. Add a baguette slice to each ramekin and then add butter and shaved Parmesan on top and heat in oven for 10 minutes, until cheese on baguette has melted.
Recipe Notes

You will need 6 10-ounce ramekins.