Measurements

• 1 cup 1
• 1/4 cup Butter
• 2 Carrots
• 2 stalks Celery
• 2 cups Chicken Broth
• 2 cups Cooked Chicken
• 1 cup Frozen Mixed Vegetables
• 2 cloves Garlic
• 1 tsp Garlic Powder
• 1/2 cup Gluten-free Flour
• 1 Gluten
• 1 tsp Onion Powder
• 1 tbsp Parsley
• 1/2 cup Peas
• 1/2 tsp Pepper
• 1 tsp Salt
• 1/2 tsp Thyme
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 425°F (220°C).
• In a large skillet, melt the butter over medium heat.
• Add the diced onions, carrots, celery, and minced garlic.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the gluten-free flour, garlic powder, onion powder, salt, pepper, and thyme.
• Cook for 1-2 minutes, stirring constantly.
• Gradually whisk in the chicken broth and 1% milk.
• Bring the mixture to a boil, then reduce the heat and simmer until thickened, about 5 minutes.
• Stir in the cooked chicken, frozen mixed vegetables, peas, and parsley.
• Cook for another 2-3 minutes until everything is heated through.
• Pour the chicken and vegetable mixture into a 9-inch pie dish.
• Cover with the gluten-free pie crust, sealing the edges and cutting a few small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
• Let the pot pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.