Now that you’ve learned to make the gluten-free pie crust, here’s one more way to make use of it!
2 Tbs lard or butter
1 medium potato, diced (super-small)
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp salt
1/2 tsp ground black pepper
2 Tbs potato flour (or white all-purpose flour)
3 cups bone broth
2 Tbs minced fresh herbs
10 ounces (2 cups) diced cooked (leftover) chicken
2 pie crusts
2 ounces butter
4 (8-10 oz) oven-proof ramekin
Preheat oven to 325 degrees.
Heat fat over medium flame in a 4 quart stock pot. Add vegetables and sauté until the potatoes are cooked through. Sprinkle with potato flour & mix well. Add the bone broth and stir well, scraping up any browned bits from the pan. Continue to simmer until thickened (about 5 minutes). Stir in fresh herbs.
Divide the diced chicken amongst the ramekins. Pour the vegetables and sauce on top. Roll out the pie dough and top each ramekin individually. Pierce the top of each pie a few times to let steam escape, then dot with butter. Place on a baking sheet and bake for 35-45 minutes, until bubbly.