How to make it

  • Preheat oven to 375 degrees
  • Cover chicken with water in a large pot. Add salt & pepper. Bring to a boil and simmer for 20 minutes. Drain chicken reserving 2 cups of the broth.
  • While chicken is simmering, make crust:
  • Combine flours and xanthan gum. Cut butter into flour mixture until consistency of bread crumbs (a pastry blender works great for this). Add enough of the water to form a ball. Refrigerate.
  • Shred chicken.
  • Melt butter & whisk in flour until bubbly. Add chicken broth, Better Than Bouillon, milk & seasonings. Bring to a boil and cook until thickened. Add peas & carrots. Add chicken. Simmer on low while finishing crust.
  • Lay out wax paper on counter and sprinkle with corn starch. Use this to roll out dough on. Divide dough & roll into 2 large circles, cutting a steam vent in what will be the top crust. Line bottom of large pie plate with one circle. Pour filling into pie plate and top with 2nd crust. Trim edges.
  • Bake until brown (40 to 50 minutes).

Reviews & Comments 2

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    " It was excellent "
    BoneDoc ate it and said...
    Outstanding! Now a favorite.
    Substituted nondairy margarine for the butter; MimicCreme for the milk to make it dairy free as well.
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    " It was excellent "
    lincolntoot ate it and said...
    Great and gluten free! 5 to you!
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    " It was excellent "
    peetabear ate it and said...
    sounds like a very good recipe... thank you
    Was this review helpful? Yes Flag

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