Measurements

• 1 cup 1
• 1/4 cup Butter
• 2 Carrots
• 2 Celery stalks
• 2 cups cooked Chicken
• 1 Chicken Breast
• 2 cups Chicken Broth
• 1/2 cup Gluten-Free Flour
• 1 cup Frozen Peas
• 2 cloves Garlic
• 2 tbsp fresh Parsley
• 1 cup Peas
• 1/2 tsp Pepper
• 1 Gluten
• 1 tsp fresh Rosemary
• 1 tsp Salt
• 1 tsp fresh Thyme
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 425°F (220°C).
• In a large pot, melt the butter over medium heat.
• Add the diced onion, carrots, celery, and garlic.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the gluten-free flour and cook for another 2 minutes.
• Gradually whisk in the chicken broth and 1% milk.
• Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
• Add the shredded chicken, frozen peas, fresh peas, parsley, rosemary, thyme, salt, and pepper.
• Stir to combine.
• Pour the mixture into a baking dish and cover with the gluten-free pie crust.
• Cut a few slits in the top of the crust 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.