A Healthy Chicken Pot Pie

November was a great month for me, I launched my TV show Gracy’s Edition and I am getting positive feedbacks, so i’m so excited. I will be sharing the episodes soon on my blog.
But now I am getting ready for December. I always loved this month because of all the decoration, festive atmosphere, love, snow & cooking. Tomorrow I’m gonna put the tree and officially start the Christmas celebrations, this year i’m gonna spend it in Beirut with my family and dog. This month I am gonna be sharing several recipes hoping you will try some and hopefully you will like it. Last week I filmed with Chef Joe Barza, a Lebanese well known chef, the Christmas dinner. It s delicious and tender, so i a gonna share the recipe with you soon.
As for now, Im gonna share with you my favorite winter dinner.
Gluten Free Chicken Pot Pie
2 tablespoon extra virgin olive oil
1 small yellow onion chopped
Salt & Pepper
1 cup mixed mushrooms
3 carrots chopped
2 glove garlic,
finely chopped1 table spoon fresh thyme
1 table spoon herbs of Provence
1/4 cup gluten free all purpose flour blend
1 cup of chicken stock (preferably low in sodium)
1 cup of milk
2 cups of shredded roasted or grilled chicken
1/2 cup of frozen or fresh peas
2 tablespoon of fresh parsley
1 gluten-free pie crust
1 egg, beaten
Preheat the oven to 425°.Cube the chicken breasts into roughly 1-inch pieces.Dice onions, mushrooms, and cloves of garlic.Add olive oil to a large pot and heat on the stove at medium-high heat.Once the pot is hot, add the chicken cubes and cook until the chicken is brown. Remove the chicken and set aside.Add the onions and mushrooms to the pot and cook until soft.Add the garlic and heat for about a minute. Add the chicken back into the pot and stir together while reheating everything.Toss the mixed vegetables into the pot. Cook the vegetables until heated through and the water from the thawing vegetables cooks down.Sprinkle the flour over the contents of the pot, stirring to cover everything.Pour the chicken broth and milk slowly into the pot, stirring while you add.Scrape up any bits from the chicken and onions on the bottom of the pot. Bring to a slow boil.Allow to cook down until the broth is at your preferred thickness.Spoon the chicken into a prepared pie plate.Lay the dough over the chicken pressing the dough into the edge of the pie plate to secure.Brush the top of the pie crust with the beaten egg.Transfer to oven and bake for 30 minutes.Let sit for 5 minutes.
Hope you guys like it:)
let me know if you try it or you twist it

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