Dairy Free Chicken Pot Pie (with gluten free option)

Ingredients:

• 2 Chicken Breast
• 5 Celery Sticks from Stalk
• 1 Small Yellow Onion
• 1/4 Bag of Peas
• 1/2 Cup Chopped Mushrooms
• 1/2 Cup Gluten Free Flour
• 1 1/2 Cups Mushroom Bouillon Broth (Mushroom Broth)
• 1/4 Cup Broth (any kind – for cooking chicken)
• 1 Teaspoon Salt
• 2 Teaspoons Pepper
• 1 Teaspoon Garlic Powder
• Bobs Red Mills Gluten Free pie Crust  (Gluten Free Pie Crust) (follow directions on the back, make two separate batches and substitute butter for vegan butter (any kind will work)

1. In a braiser or dutch oven add 1/4 cup of broth, add both chicken breasts to pan, cover with lid and bake at 375 for 25 minutes.
2. In a large pot over medium heat add chopped onions, celery, and peas and cook until onions are a light golden brown.
3. Add in chopped mushrooms and cook for another minute.
4. In a separate bowl add mushroom bouillon broth. Whisk in gluten free flour.
5. Add  broth and the gluten free flour mixture to the vegetables over medium heat and stir until it starts to thicken (about 3 to 5 minutes).
6. Add in salt, pepper and garlic pepper.
7. Using two forks, shred the cooked chicken and add to vegetable mixture.
8. *make pie crust according to bobs red mills package/ or if using packages pre made pie crust
9. Using a pie dish or cast iron, spray with oil and line the bottom with pie crust.
10. Add filling all the way to the top.
11. Add the second pie crust on top and seal around the rim. I add 4 knife slices in the middle to let the heat and steam escape while baking.
12. Bake for 40 minutes.