1/2 cup butter
1/2 cup gf flour or cornstarch
1/2 cup heavy cream
2 cups gf chicken broth
1 cup milk
1/4 cup minced onion
1 teaspoon salt
1/4 teaspoon pepper
package of frozen vegetables steamed (add any fresh cooked vegetables you wish)
2 cups cooked chicken, cubed
Preheat oven to 425
Melt butter over medium heat and add onions. Sauté until soft. Add flour, salt and pepper.
Stir together the cream, milk and chicken broth and add it gradually to the pan. Cook until thick and bubbly, stirring constantly. Add the vegetables and the chicken.
Prepare the GF Pie Crust (or use the Gluten Free Pantry pie crusts), roll out and place in pie plate. I usually have enough filling to make a 9×13. After you pour in the chicken mixture place the remaining crust on top. Make slits in the top and then brush with a glaze (1 egg yolk and 1 tablespoon of water).
Bake for 1/2 and hour and then cover the edges with foil if it’s getting too brown. Bake another 20 minutes.
I have made this Dairy Free by using oil and Rice Milk. Here is the dairy free version with gluten and dairy free biscuits on top.