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.