Chicken Pot Pie

Chicken Pot Pie

Filling:
2 small potatoes, cubed
1 large carrot, chopped
1 stalk celery, chopped
1/2 cup peas
1/2 cup onion, chopped
2 cooked chicken breasts, chopped
pat of butter
3-4 tbsp flour
2/3 cup broth or 1 cube bouillon
1 cup milk
savory (to taste)
rosemary (to taste)
parsley (to taste)

top:
1 cup all purpose flour*
1 tsp baking powder
dash salt
1/4 cup - 1 tbsp cold butter
cold water

Boil the potatoes and carrots till soft but not crumbly. Sauteed the onions, peas, and celery in pat of butter till soft. Add the flour and mix well. Stir in the broth and the milk and cook till thickened. Add the chicken and spices and pour into a square baking pan.

Combine flour, baking powder and salt. Cut in butter. Add water 1 tbsp at a time until dough is soft but not sticky. Roll out dough on floured surface and invert on top of baking pan. Seal edges and trim excess dough.

Bake in a 400 degree oven for approx. 35 minutes. Let stand 15-20 min
before serving.

* or substitute 1/2 cup rice flour and 1/2 cup potato starch plus 1 tsp xanthan gum