Ingredients
1-1/4 cups gluten-free all-purpose baking flour1/3 cup ground almonds2 teaspoons sugar1/4 teaspoon salt1/4 teaspoon xanthan gum6 tablespoons cold butter, cubed1 large egg, lightly beaten1 to 2 tablespoons ice waterFILLING:1 cup cubed peeled potato1/4 cup butter, cubed1 small onion, chopped1/4 cup cornstarch3/4 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1 cup chicken broth1 cup whole milk2 cups cubed cooked chicken1 cup frozen peas and carrots
Preparation
In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle.
Preheat oven to 425°. Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in cornstarch and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas and carrots, and potato; remove from heat. Spoon into 9-in. pie plate.
On a lightly floured surface, roll out dough to fit plate; place over filling. Cut several 1-in. slits in the top. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving.
