Chicken Pot Pie IX
First- SO easy to make gluten free! I used Gluten Free Pantry perfect pie crust mix, and substituted the flour with gf baking mix.
Heeding other reviews- I made some changes. I made 6 1/2 cups of broth- I used 4 to cover for cooking instead of plain water.
I added poultry seasoning and a potato to the chicken/veg mix, 1 clove of garlic to the onion mix, and substituted ground celery leaves instead of celery seeds.
Sauce: 2 cups of broth, 1 cup of milk, 1/2 cup of Arrowhead Gluten Free baking mix.
I mixed 2/3 of the sauce with the chicken mix, then poured the last bit on top, and then drizzled the last bit of broth, then put the top pie crust on. Baked at 375 for 40 minutes, let stand for 10. The consistency was perfect! Not runny, not dry at all, and so amazing for my first ever gluten free meal!
3 users found this review helpful
Apr. 24, 2012