Recipe

GLUTEN-FREE

CHICKEN POT PIE

Sometimes you just need comfort food, like a good ol’ chicken pot pie.

Recipe

What’s so great about making this pot pie is that your crust doesn’t have to be perfect. In fact, my crust was assembled in two separate pieces.

Crust Ingredients: Gluten-Free Multi-purpose Flour Himalayan Salt Aluminum-free Baking Powder Organic Palm Shortening Cold Water

INGREDIENTS NEEDED

Filling Ingredients: Shredded Rotisserie Chicken Chopped Celery Chopped Carrots Chopped Broccoli Onion Ghee

INGREDIENTS NEEDED

HOW DO YOU MAKE GLUTEN-FREE CHICKEN POT PIE?

Preheat the oven to 375 degrees F. Make the crust first. Combine the gluten-free flour, salt, and baking powder in a large mixing bowl.

Using a pastry cutter or fork, cut in the palm shortening until the mixture becomes crumbly. You don’t want large chunks of shortening, the texture will be similar to sand.

Stir in cold water, then form dough into a ball, wrap in plastic wrap and place in the refrigerator to chill.

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