Chicken Pot Pie made with Gluten Free Flour

Instructions

1. To make pie dough, combine all-purpose flour, almond flour, salt, xanthan gum, and baking powder in a food processor. Add cubed butter and pulse until mixture looks like sand.
2. With processor running, slowly add ice cold water until a dough ball is formed. Remove dough from processor, form into a disc, and wrap with plastic. Place in the refrigerator until ready to use.
3. To make filling, add oil to a large non-stick skillet set over medium-high heat. Add diced chicken and onions, season generously with salt and pepper, and cook until chicken begins to brown and onions are translucent. Stir in mixed vegetables, garlic, and thyme. Continue to cook on medium-high.
4. Meanwhile, in a small bowl, mix cornstarch and stock to make a slurry. Add to chicken and vegetable mixture along with heavy cream. Continue to cook on medium-high until it begins to simmer and thicken, stirring frequently to make sure it doesn't burn. Once thickened, transfer to a 9 x 9-inch baking dish.
5. Preheat oven to 400ºF. Remove chilled dough from the refrigerator. Lightly dust a clean work surface with gluten-free flour blend and roll out dough until it's slightly larger than the baking pan.
6. Carefully, transfer rolled-out dough to the baking dish. Cut away excess dough and poke a few vent holes in the top. Brush with egg wash and bake for 30 to 45 minutes or until crust is browned and filling is hot.
7. Allow pot pie to rest for 10 minutes before serving. Filling will be hot.