Gluten-Free Chicken Pie Recipe

Preheat the oven to 375°F (190°C).

In a large skillet, heat some olive oil over medium heat. Add the onions and garlic and sauté until fragrant.

Add the carrots and potatoes and cook until slightly softened.

Add the chicken broth and bring to a simmer. Cook until the vegetables are tender.

In a separate bowl, whisk together the gluten-free flour and almond milk until smooth. Add this mixture to the skillet and stir well.

Add the cooked chicken, frozen peas, dried thyme, salt, and pepper to the skillet. Stir until everything is well combined and the mixture thickens.

Transfer the mixture to a pie dish lined with the gluten-free pie crust. Cover the pie with another layer of crust, sealing the edges with your fingers.

Cut a few slits on the top crust to allow steam to escape.

Bake the pie in the preheated oven for 30-40 minutes, or until the crust is golden brown.

Remove from the oven and let it cool for a few minutes before serving.