Chicken Pot Pie with Sweet Potato Crust
(gluten free, casein free, egg free)

·         1 lb boneless chicken breast cooked, diced

·         1 cup sliced carrots

·         1/2 cup celery

·         1 medium onion

·         1 TBS parsley

·         6 TBS oil

·         6 TBS Bob Mills rice flour

·         1 cup milk alternative

·         2 cup chicken broth

·         1 tsp salt

·         1 cup Pamela’s GF bread mix

·         1 cup cooked, mashed sweet potato

·         1/3 cup oil

·         1 ½ tsp Ener-G egg replacer

·         ¼ cup water

 

Place chicken, carrots, celery, and onions in a 2.5 quart pan.

 

In a sauce pan heat 6 TBS oil. Whisk in 6 TBS of Bob Mills rice flour to make a rue.  Whisk in milk alternative and chicken broth slowly.  Season with salt and parsley.  Pour over chicken.

 

In a bowl mix Ener-G egg replacer and ¼ cup of water. Mix in 1 cup Pamela’s GF bread mix, oil, and mashed sweet potato. Spread over chicken and sauce.

 

Bake at 350 for 35-40 minutes, until golden brown.