Gluten-Free Chicken Pot Pie

2 cups Pamela's Baking and Pancake Mix or Namaste Gluten-Free Flour (I have used both Pamela's Baking Mix - which I use for almost everything or Namaste Baking Mix found at Costco)
1/2 cup shortening
2/3 cup plus 2 Tbsp Almond Milk (if doing dairy-free) or Regular Milk

8 Tbsp butter (we used Smart Balance so it was dairy-free)
1 cup chopped onion
2 cups chopped carrots
2 cups chopped celery stalks
4 garlic cloves, minced
2/3 cup gluten-free flour (I used Namaste brand)
3 1/2 cups chicken broth (I used 3 1/2 cups water plus 2 teaspoons chicken bouillon) (use veggie broth for vegetarian)
1 1/2 cups frozen corn
2 Tablespoons fresh parsley **see note
3 Teaspoons minced fresh thyme **see note
2 Teaspoons kosher salt
1 Teaspoon pepper
6 cups cooked shredded chicken (leave out the chicken and add more veggies for vegetarian)

Prepare your topping by combining all the ingredients together in a bowl and setting aside

Cook your chicken - this is easily done in an Instant Pot and then shredded with a small hand mixer. You can also boil a few frozen chicken breasts or use a store-bought rotisserie chicken.

In a large pot (I love my dutch oven) melt the butter over medium-high heat. Add the onions, carrots, celery, and garlic until tender. Keep stirring til the onions become translucent and the carrots start to get a little darker (about 10 minutes!) season with salt and pepper. Pour in the gluten-free flour and keep giving it a good stir until its all mixed together. Add in the chicken broth, seasonings, salt and pepper until mixed together. Make sure there aren’t any clumps of flour and reduce the heat to medium low.
It will start to thicken up! Make sure to stir it every so often so your veggies don’t stick to the pot. Once its thick, stir in the frozen corn. You could also use peas. But I don’t like peas. ;)
Preheat the oven to 375’
Assemble your pies! This recipe made one 9x13 pan plus a 9” pie dish. Spray your pans with cooking spray. I was cooking a gluten free & dairy free pie and a meatless version. So I poured the veggie mixture into the pie dish first. Then add the chicken to the veggie mixture and stir. Pour the rest into the 9x13 pan and top with the flour mixture. I sprinkled it over the top like a crumble.
Bake the pot pie for 45 minutes until the crumb topping is golden brown. The crispy crust was my favorite part so don’t skimp there!!

**I LOVE this seasoning from Costco and actually used 2 Tbsp of this instead of the fresh parsley and fresh thyme.