Dairy Free, Gluten Free Chicken Pot Pie

Crust
(Makes 2 crusts)
1/2 cup brown rice flour
1/2 cup quinoa flour
1/2 cup tapioca flour
1/2 cup sweet rice flour
1/4 cup amaranth, millet, garbanzo bean or teff flour
2 tsp xanthan gum
1 tsp salt
1/2 cup + 2 TBS oil
1/4 cup rice milk
1/2 cup water

Mix dry ingredients. Add liquids and mix well. Divide dough in half. Roll out dough between floured parchment papers. Turn dough into pie pan and press in.

Filling
1 lb boneless, skinless chicken (cubed)
1 cup sliced carrots
1 cup frozen peas
1/3 cup butter substitute (Earth Balance)
1/3 cup chopped onion
1/3 cup tapioca flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cups chicken broth (homemade is best)
2/3 cup rice milk

Preheat oven to 425F. In saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter substitute until soft and translucent. Stir in tapioca flour, slat, pepper and celery seed. Slowly stir in broth and rice milk. Simmer over medium-low heat until thick. Remove and set aside.

Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover w/ top crust, seal edges and make several small slits in the top. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.

Note: You can also use a muffin pan to make about 6 individual pot pies. More work, but the kids love having their own.