Sarah and Doug's Sunday Endeavors: Chicken Pot Pie and German Beer

I can remember my Mom making chicken pot pie for us in the fall and winter months. It was one of those comfort foods that always made you feel better after eating it. Although I wanted to use my Mother's own recipe I decided to go out on my own and find something slightly different but equally as good. I want to thank my Mom for all her hard work in the kitchen over the last 29 years.

Here is the recipe:
2-3 Large carrots, peeled & diced
3-5 Celery stalks, washed & diced
1/3 cup of diced onions
1/3 cup butter (or dairy free substitute)
1/3 cup of Gluten-Free all purpose flour (we use Bob's)
1/2 tsp Salt
1/4 tsp Pepper
1 3/4 cups of chicken broth
2/3 cup of milk (we use almond milk)
3 cups cooked chicken
2 Gluten-Free pit crusts

Preheat oven to 425 degrees. Melt butter in a large sauce pan over medium heat. Stir in flour, onions, salt and ground pepper. Stir constantly until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil and stir until the rue thickens (1-3 minutes). Add chicken, carrots and celery. Remove from heat.
Add filling to pie pan. Bake at 425 degrees for 10-15 minutes then lower heat to 350 degrees and cook for another 15-20 minutes. Let cool for 10 minutes before serving.

Enjoy!