Chicken Pot Pie with Coconut Milk

Ingredients

• 3 cups Cooked Chicken
• 2 cups Frozen Mixed Vegetables
• 1 each Onion
• 2 cloves Garlic
• 1 can Coconut Milk (Full-Fat)
• 1 cup Chicken Broth
• 2 tablespoons Tapioca Starch
• 1 teaspoon Dried Thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 package Gluten-Free Pie Crust

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Peel and finely chop the 1 each Onion. Peel and mince the 2 cloves Garlic. Heat a large pot or Dutch oven over medium heat. Add the chopped 1 each Onion and minced 2 cloves Garlic to the pot and sauté for 5 minutes, stirring occasionally, until they are softened and fragrant.
3. 3Add the 2 cups Frozen Mixed Vegetables to the pot and cook for 3 to 4 minutes, stirring occasionally. Stir in the 3 cups Cooked Chicken, 1 can Coconut Milk (Full-Fat), 1 cup Chicken Broth, 2 tablespoons Tapioca Starch, 1 teaspoon Dried Thyme, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Increase the heat to medium-high and bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 5 to 7 minutes, stirring frequently, until the sauce has visibly thickened.
4. 4Carefully pour the hot chicken mixture into a pie dish. Unroll the 1 package Gluten-Free Pie Crust and place it over the filling. Trim any excess crust from the edges, then crimp the edges to seal the pie. Cut three to four small slits into the top of the crust to allow steam to escape during baking.
5. 5Place the pie dish into the preheated oven at 375°F (190°C) and bake for 30 to 35 minutes, until the crust is golden brown and the filling is visibly bubbling around the edges.
6. 6Carefully remove the pie from the oven and let it cool on a wire rack for at least 15 minutes before serving. This cooling time allows the filling to set properly and prevents burns.

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