Chicken Pot Pie With Sweet Potatoes

1 Oct


1 cup chicken broth

1 small sweet potato or yam, peeled and diced

1 medium carrot, peeled and chopped

½ medium onion, chopped

Leaves from 2 sprigs of fresh thyme

Salt and pepper to taste

½ cup milk

2 Tablespoons Domata Recipe Ready Flour

2 cups cooked chicken, shredded with two forks

1/3 cup frozen peas

1 pie crust (gluten free recipe:

1 egg, lightly beaten


Preheat the oven to 425 degrees F.

In a medium saucepan, bring the broth to a boil.  Add the sweet potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.

While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.

Once vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.

Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking.  Using a pastry brush, paint with the egg wash – which will result in a nice golden sheen.

Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.

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