{taste-it-thursday} Fall Must-Have & Family Favorite.... Chicken Pot Pie Gluten Free style

One of my family's favorite is Chicken Pot Pie!  This is so easy and the prep can be done during a nap schedule/kid's in school/in between meetings, etc... and just get's popped in the oven later on.   

Crust

1box of refrigerated Pillsbury GF pie crust (or make from scratch), softened as directed on container

Filling

1/3cup butter or margarine

1/3cup chopped onion

1/3cup gluten free flour

1/2teaspoon salt

1/4teaspoon pepper

1 3/4cups chicken broth (GF)

1/2 cup milk

2 1/2cups cubed/shredded chicken breast

2cups frozen mixed vegetables, thawed

1C of red bliss potatoes (soften in microwave)

DIRECTIONS

• Heat oven to 425°F. Make pie crusts if from scratch or prep the refrigerated crusts for the 9-inch glass pie plate/dish.

• In 2-quart saucepan, melt butter over medium heat.Brown chicken pieces. Add onion; cook 2 minutes, stirring frequently, until tender. \ Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

• Stir in potatoes and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate. Top with second crust; seal edge. Cut slits in several places in top crust.

• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Enjoy!!  Obviously you can add, change and substitute as it fits your family's needs.