Before beginning the recipe, remove two packs of gluten free pie crusts (each pack contains two shells) from the freezer. (I use Wholly Wholesome Gluten Free Pie Crust).
Preheat oven to 350.
Vegetable filling:
In a large pot, mix in a 12 ounce bag each of frozen green beans and corn. Add 1/4 to 1/2 bag of frozen peas. Add water and put on medium heat.
Gravy filling:
1/4 c. butter
4 c. GF broth (I use Swanson’s 33% less sodium chicken broth).
1 1/2 c. milk (I substitute rice milk since our family has cow milk allergies).
3/4 c. gf flour (I like Pillsbury All-Purpose Gluten Free Flour Blend)
Pinch of pepper (optional)
Melt butter in a saucepan over medium heat. Slowly mix in milk and broth and bring to a low boil. Reduce heat. Mix in flour, and whisk constantly until thickened.
Add in 20 ounces of baked chicken. (I use Hormel Premium Chicken Breast).
Once the gravy filling and vegetable filling are complete, mix together in the large vegetable filling pot.
Place two pie shells on a cookie sheet. Pour mixed fillings into two pie shells. Flip the remaining two pie shells over on top of the filled pie shells. Cover the filling completely and pinch the corners of the shells. Be sure to allow gaps for ventilation.
Cook for approximately 35 minutes. Pies are done when their tops are golden brown.
Allow to cool for 5-10 minutes, then enjoy.
What is your favorite gluten free dinner recipe?
Penny Zeller 