Chicken Pot Pie- Gluten Free

I have fond memories of those individual sized frozen pot pies on cold winter nights as a child.  They way the smell baking in the oven, the fun of a pie all my own, the savory taste of chicken, buttery crust, and sweet carrots.  I started having a bit of a craving for this childhood favorite while visiting family over Thanksgiving. 

Here's the grown up version I came up with tonight- gluten free!  You can make it dairy free as well using coconut oil or lard in place of butter.  I used homemade chicken bone broth that I had cooked with healing herbs like astragalus and burdock, for extra deliciousness and health. 

Crust
2 cups Bobs Red Mill GF Biscuit and Baking Mix 
1 stick of butter or 1/2 c coconut oil or lard
8 tbsp cold water

Cut the butter into the mix until grainy, add water and just bring the dough together.  Roll out on a wax sheet dusted with tapioca flour.


Filling:
2 chicken breasts, cooked and cubed
1/2 large carrot
1 onion, diced
1/2 cup cubed butternut squash
1/2 c chopped mushrooms

10 oz chicken stock (prefer homemade bone broth infused with herbs)
3 tbsp tapioca starch (dissolved in 1/4 c cold stock)
1 tbsp butter or lard
2 tsp salt
1 tsp black pepper
1 tsp lovage leaf
1 tsp sage leaf

Mix tapioca starch with 1/4 c cold stock.  Warm remainder of stock in a sauce pan with herbs and fat.  Not to boiling, but just to hot.  Add the tapioca starch mixture to the stock to make a thick gravy.

Add chopped chicken and veggies to a large pie pan.  Drizzle the gravy over the veggies. Lay the crust over the chicken and veggies and pinch shut around the edges.  Poke a few holes in the crust with a fork.

Bake at 350 for 1 hr.
Let cool for 30 min before serving. 
Serves a family of 4 generously. 
YUM!