2 T *oil or butter
2 cubes of your favorite gf boullion (mine is Rapunzel)
2 T corn starch
salt + pepper to taste
4 fresh potatoes, cut into cubes
4 cups organic mixed veggies
2 *organic chicken breasts, chopped or ground in food processor. Use size and texture to your liking.
1 or 2 pie crusts, see below
chicken - this recipes can be easily be made vegan with olive oil instead of butter and no chicken. Even the crust here is optional. I love Whole Foods, frozen prepared crust because they're delicious and super easy. Bob's Red-Mill makes a tasty All-Purpose flour if you're up for the extra time in the kitchen. Depending on the size of your crust, you may have enough filling for two pies, so let one cool and freeze it. Two birds, one stone - with all due respect to the chickens.
1 Large stock pot
Begin by heating the butter or oil on low and add the boullion. As the boullion begins to dissolve, slowly add fresh water and turn your heat to high. Continue to add water until the pot is a quarter of the way full, keeping the broth boiling as it reduces. Add the cubed potatoes and cook until potatoes are soft - about 15 minutes. Add mixed veggies, cooked chicken and salt and pepper. Combine cornstarch with a few tablespoons of water until starch is liquid, then add to mixture and continue cooking until sauce thickens. Breaking up a few potatoes will add thickness to the sauce as well but be careful not to break up too many or you'll risk turning your recipe into something that more closely resembles Shepard's Pie.
1 Large sautee pan or cast iron skillet
While the potatoes are cooking in the simmering broth, cook chicken in a separate pan using a small amount of olive oil and salt and pepper to taste.
1 Pie pan or GF crust (see options to the left)
Once your filling is complete, pour or spoon into well oiled pie pan or prepared crust. Bake, covered with tin foil at 400 for approximately 1 hr. During the final 10 minutes, remove foil to toast the edges of the crust and top. Let cool for 10 to 15 minutes, uncovered.