Gluten Free Chicken Pot Pie

EASYCHICKEN POT PIE

1 lb. chicken breast, cooked and shredded (I used canned chicken)2 Tablespoons of rice flour2 Tablespoons of olive oil
1/2 teaspoon dried mustard
1/2 teaspoon salt1/4 teaspoon pepper5 carrots, sliced/diced thin
3/4 cup of corn
1 pkg of sliced mushrooms
3/4 cup of sweet peas1/2 cup boiling onions or regular onions, diced
1 3/4 cup of chicken stock (homemade or gf brand)
1 Tablespoon fresh basil, chopped finely
3 Tablespoons of sour cream1 clove garlic, minced

Directions:
Chop/dice/thaw the vegetables for the chicken pot pie. In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. While that is simmering you can prepare the gluten free pie crust(recipe is in my blog). Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.
Preheat oven to 425 degrees.Place the pie crust on top of the vegetable mixture or do a crisscross pattern. Bake uncovered for about 30 minutes or until lightly browned. Let stand for 15 minutes before serving. Serves 6