This recipe comes to us from Pat Rothwell.

Gluten-free and low-fat chicken pot pie filling

1 cup diced carrots
1 cup frozen peas
2 cans (14.5 oz) chicken broth
2 cans (10 oz) valley fresh white meat chicken
1 cup fat free milk
6 tbsp corn starch

Rice Pie Crust:
1 ¼ cup rice flour
1 teaspoons xanthan gum
¼ cup Crisco
¼ cup white karo syrup
4 tbsp cold water topping
3 medium potatoes
1 egg white

Preheat oven to 450 degrees. Peel cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. ½ thick and diameter to cover top of pie. If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.

Prepare peas according to package directions. Bring chicken broth to boil in large pot. Mix milk and corn starch thoroughly and add to boiling broth. Stir until slightly thickened. Drain canned chicken and add to mixture. Drain and add cooked carrots and peas to mixture. Reduce heat and simmer, stirring occasionally, while preparing crust. Mix shortening and syrup in small bowl. Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender. Add cold water and mix to dough consistency. Roll out between two pieces of plastic wrap to diameter to line baking dish. Remove top layer of plastic wrap and turn into 2-quart glass baking dish sprayed with cooking spray. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork. Pour filling mixture into crust. Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.

Bake 15 to 20 minutes (until topping browns slightly). Serves 6. Estimated per serving: calories 425 fat 10 grams sugar 13 grams

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