Homemade Chicken Pot Pie (gluten free)

You would never believe if you tasted this pot pie that it was free of dairy and gluten. I made it for my boyfriend tonight and he said it was the best he's ever had!

For the crust:

Ingredients

• 1 1/2 cups Pamelas Gluten free flour mix *Note if you use a different flour mix add a little baking soda and baking powder, just a good pinch*
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/3 cup warm unsweetened coconut milk (do not use soy!)
• 2 teaspoons olive oil
• 1/8 teaspoon cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons of margarine

Directions

1. In a large bowl, sift 1 1/2 cups flour with salt in a mound and make a well in the center. Add beaten egg mixed with 1/3 cup warm coconut milk, 2 teaspoon olive oil and vinegar into center of the well. Depending on your flour you may have to add more milk.
2. Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a floured board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with olive oil and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.  
3. Roll out on a floured board to a thin crust, ( if crust breaks apart it's ok, just put it on top of fillings piece by piece and gently press together.)

For the pot pie filling

Ingredients

• 1 pound skinless, cooked boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/4 cup olive oil
• 1/3 cup chopped onion
• 1/3 cup gluten free flour mix
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon yellow mustard
• 1/4 teaspoon celery seed
• fresh thyme, rosemary and sage
• 2 cups chicken broth (chicken bouillon cubes)
• 2/3 cup unsweetened coconut milk

Directions

1. Preheat oven to 400 degrees
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and 3 bouillon  cubes and mustard. Boil for 10 minutes. Reserve broth and set aside
3. In the saucepan over medium heat, cook onions in olive oil until soft and translucent. Add fresh herbs and gently saute. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in baking dish. Pour hot liquid mixture over. Top with bits of margarine. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Brush with olive oil

Bake in the preheated oven for 20 minutes, reduce heat to 350 and cook 10 minutes more. Allow time to cool slightly before serving. Enjoy!