Chicken Pot Pies II

chicken pot pies2
1/3 cup butter
1/3 cup finely diced onion
 3/4 cup finely diced carrot
 1/2 cup diced celery
1 3/4 cups turkey/chicken broth (store bought or homemade)
2/3 cup milk
3 tablespoons sweet rice flour (or cornstarch)
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon poultry seasoning gf
1/4 teaspoon garlic powder   
 1 pound cooked leftoverturkey chicken diced.
1 cup frozen peas or beans or peas and carrots

Method:
In large sauce pan, melt butter and saute onion, celery and carrots. Add chicken broth and simmer until carrot is almost cooked. Mix rice flour and milk together – stir into the onion and broth mixture and bring to a gentle boil while stirring. Add the peas/beans, chicken and seasonings. Simmer a few minutes and then let cool completely. Prepare your pie shells or take chilled shell out of fridge. Fill with filling and cover with top crust. Cut a few slits in. You may freeze the pie at this point. If you plan to bake it right away I suggest chilling the whole pie while you preheat the oven. Bake a “fresh” pie at 400 degrees for 35 minutes until pastry is golden and fillings is bubbly. Bake a completely frozen pie at 375 degrees for 45-55 minutes until golden and bubbly. Let stand 10 minutes before serving. If you wish to have a firmer filling use 4 tablespoons rice flour to thicken instead of 3.

Makes 1 9″ deep pie.  I usually double or triple the recipe and make a bunch of 5″ pot pies.

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