Gluten Free Chicken Pot Pie

Ingredients:

• 1/3 cup butter, margarine, or dairy-free spread (or 3 - 4 Tablespoons oil)
• 1 1/8 cups carrots, coarsely chopped*
• 1 1/4 cups potatoes, diced (or peas)*
• 1 cup onion
• 1/2 cup celery, diced
• 1 large clove garlic
• 1 lb. boneless skinless chicken breast, cut into bite sized pieces
• 1 1/3 cups gluten free chicken broth (I used water + 1 1/3 heaping teaspoons Better Than Bouillon)
• 2/3 cup milk of your choosing (I used non-fat.)
• 1 Tablespoon gluten free Worcestershire sauce (Lea & Perrins Original)
• 1 Tablespoon gluten free barbecue sauce (I used Homemade Tomato-Free Barbecue Sauce) (or gluten free Hoisin sauce [Dynasty]
• 3 Tablespoons white or brown rice flour
• 1 Recipe Gluten Free Double Pie Crust

Instructions:

1. Add butter to a deep skillet; melt on medium heat; add carrot; saute on low for about 10 minutes; add potatoes or peas, onion, and celery; stir; add garlic; stir; saute for 8 additional minutes.
2. While vegetables are cooking, brown chicken in a separate skillet heated with oil, on medium-high heat (or use cooked chicken); set aside.
3. Add chicken to vegetable mixture; stir; add flour; mix well; add chicken broth and milk, slowly; stir until thickened, about 2 minutes; add Worcestershire sauce and barbecue sauce; stir; add salt and pepper to taste; set aside.
4. Make pie crust according to directions, using egg white to coat bottom of crust before adding filling.
5. Coat top and crust edges with egg white (or egg replacer); bake for 10 minutes; baste top and edges with melted butter; every 10 minutes (3 times) baste top (not edges) with butter, with a total baking time of 40 minutes.

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