Measurements

• 1 cup 1
• 2 tablespoons Butter
• 2 Carrots
• 2 Chicken breasts
• 2 cups Chicken Broth
• 1/4 cup Gluten-Free Flour
• 2 cloves Garlic
• 1 teaspoon Paprika
• 1 cup Peas
• 1/2 teaspoon Pepper
• 1 Gluten
• 1 teaspoon Salt
• 2 Sweet Potatoes
• 1 teaspoon Thyme
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large pot, melt the butter over medium heat.
• Add the diced onion, garlic, and carrots.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the gluten-free flour and cook for another 2 minutes, stirring constantly.
• Gradually add the chicken broth and 1% milk, stirring until the mixture thickens.
• Add the shredded chicken, peas, sweet potatoes, paprika, thyme, salt, and pepper.
• Stir to combine.
• Pour the mixture into a baking dish and cover with the gluten-free pie crust.
• Bake in the preheated oven for 25-30 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.