Chicken Pot Pie
Pot pie is hard to buy gluten free. Now you can make it! And it tastes even better.
large onion, diced
carrots, thinly sliced on the diagonal
celery stalks, thinly sliced on the diagonal
GF chicken broth
chopped fresh thyme leaves
cooked chicken, chopped
green peas, frozen or fresh
minced fresh parsley
freshly ground black pepper
suggested: Against the Grain’s French baguette
butter, for spreading
Preheat oven to 400°F.
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.
Add the GF flour and cook, stirring, one minute more.
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.
Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary.
Divide the warm filling among the ramekins.
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.
You will need 6 10-ounce ramekins.