Gluten-Free Pot Pie

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The best Gluten-Free Chicken Pot Pie recipe combines a creamy filling, full of veggies and tender chicken, covered with a flaky gluten-free crust that is easy to make! Serve alongside mashed potatoes for a classic comfort food meal your whole family will devour."

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Ingredients

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Pulse together the ingredients for the gluten-free pastry crust in a food processor. Flatten into a disc, wrap and refrigerate.

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For the filling, melt the butter and add in the celery, carrots, and onions. Saute until the veggies are tender. Sprinkle with GF flour.

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Gradually pour in the chicken broth and stir. Bring to a simmer, stirring frequently, until thickened.

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Pour the filling into a pie dish. Roll out the crust and drape it over the top. Brush with a beaten egg and cut slits in the top to vent steam.

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Bake until the filling is bubbly and top is golden brown. Serve and enjoy!

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Can I Make This Ahead of Time?

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Spinach Artichoke Stuffed Chicken

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Meet Melissa!

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Let's connect!

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