Chicken Pot Pie Filling

Source: GFCF Recipes, http://health.groups.yahoo.com/group/GFCFrecipes

1 cup diced carrots
1 cup frozen peas
4 cups acceptable chicken broth (I make my own by boiling leftover chicken bones and then freezing the broth in cup increments)
2 - 3 breast white meat chicken, cooked and cubed
1 cup rice milk
6 tbs. corn starch or potato starch

CRUST
1 1/4 cup rice or GFCF flour mix
1/2 tsp. xanthan gum
1/4 cup Spectrum 100% Palm Shortening
2 T sugar or 2 drops stevia
4 tbs. cold water topping
3 medium potatoes
1 egg white

Pre-heat oven to 450 degrees. Peel, cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. 1/2" thick and diameter to cover top of pie.

If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.

Prepare peas according to package directions.

Bring chicken broth to boil in large pot.

Mix milk and starch thoroughly and add to boiling broth. Stir until slightly thickened.

Add chicken, cooked carrots and peas (after draining!) to mixture.

Reduce heat and simmer, stirring occasionally, while preparing crust.

CRUST:
Mix shortening and sugar in small bowl.
Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender.
Add cold water and mix to dough consistency.
Roll out between two pieces of plastic wrap to diameter to line baking dish.
Remove top layer of plastic wrap and turn into 2 quart oiled glass baking dish. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork.

Pour filling mixture into crust.
Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.

Bake 15 to 20 minutes (until topping browns slightly). Serves 6.