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Filling:

2-3 Chicken Breast – Cooked
 4-6 Carrots
 2 Celery Stalks
 3 Medium Potatoes
 3 TBL. Cornstarch
 2 cups GF Chicken Broth
 2-4 Tbl. milk (I use coconut milk)
 1 tsp. Thyme, fresh or dried (not ground)
 ½ tsp. Garlic Powder
 1 tsp. Sea Salt
 ½ tsp. Black Pepper
1.Place cut up 1/4 bites of carrot into medium saucepan.  Cover with water and boil for 10 minutes. Add cubed potatoes and Chopped Celery and cook until tender.  Do not over cook.
2.In non stick skillet put cornstarch and gradually whisk in Chicken Broth a little at a time, so you do not have any lumps.  Add Thyme, Garlic Powder, Salt and Pepper.  Keep whisking over medium high heat, until it thickens to desired consistency.
3.Drain Carrot potato blend. Pour into Casserole dish.  Add Chopped or shredded Chicken.  Pour Sauce over and mix well.  Cover with Pie Crust.

Crust:

1½ cups Miracle Flour Blend
 ¾ tsp. Xanthan Gum
 ¼ tsp. salt
 ½ cup palm oil (not melted) (for buttery crust use butter or margarine)
 1 egg white
 1 tsp. lemon juice
 2-3 Tbl. Rice Milk (as needed)
1.Preheat oven to 375.  Spray Casserole dish with Olive Oil Spray.
2.Mix 1-1/2 cups of Flour Blend, xanthum gum, and sea salt with whisk.
3.Add Palm Oil until crumbly
4.Add Egg White or Ener-G mix and water.  Add more water if needed.
5.Mix until dough forms.  Do not over mix.
6.On wax paper or baking mat sprinkle Flour Blend.  Roll out dough with rolling pin to 1/4 inch thickness and desired shape.  Pick up mat and flip out onto casserole dish and seal edges of crust to dish.
7.Place Casserole Dish on Baking sheet (in case it bubbles over) and Bake for 20 minutes or until golden brown and bubbly.  Let sit for 15 minutes before serving.  Enjoy!

Orders must be place by 12/15 for 12/22-23 pickup. CLOSED 12/24-26. Dismiss