Crust-Free Chicken Pot Pie Recipe, #top8free #glutenfree

You know when everyone at the dinner table finishes their meal, that it is a good recipe.  We call that ‘Clean Plate Club’ in our house.  This recipe, Crust-Free Chicken Pot Pie, makes everyone a part of the Clean Plate Club it’s that good!

Crust-Free Chicken Pot Pie top8-free gluten-free

I’m not sure if I’ve ever made this dish with the same vegetables twice.  Today, I used onion, zucchini, red pepper, broccoli, and potatoes and I serve it over brown rice.

Veggies and Chicken for the Chicken Pot Pie

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Ingredients – feel free to use whatever veggies your family enjoys.

3 cups chicken broth
1.5 lbs boneless chicken
3 Tbsp cooking oil
1/2 onion, chopped
2 celery ribs, chopped
1 red pepper, chopped
1 small head of broccoli, chopped
2 carrots, chopped
1 1/2 cups mushrooms, sliced
1 zucchini, chopped
1 can sliced potatoes
1/2 cup cooking oil
1/2 cup flour (I use brown rice flour)

1. Preheat oven to 350 degrees.
2. Boil chicken in the chicken broth over med-high heat for 10 minutes.
3. While chicken is cooking, heat large pan over med heat with the 3 Tbsp of oil.
4. Saute the onion, pepper, celery, carrot, and broccoli.  Cook for 3 minutes.
5. Add the remaining vegetables and continue cooking over medium heat until cooked.
6. Remove chicken from pot (save chicken broth) and allow it to cool slightly before chopping.
7. Empty cook vegetables into a glass casserole dish.
8. Using the vegetable pan, heat 1/2 cup oil over medium heat.  Whisk in flour stirring continuously. 
9. Slowly add chicken broth whisking continuously and allow the mixture to thicken slightly.
10. Stir the chicken and “cream” into the casserole dish with the vegetables.
11. Cook for 20-30 minutes until the top is golden.  Serve over brown rice.