Gluten-Free Chicken Pot Pie

Servings: 2 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe will make good leftovers. Wrap tightly in foil and reheat in the oven for 25 minutes.

Place the olive oil in a medium sauce pan over medium high heat. Add the onion and cook for about 4 minutes, stirring frequently.

Add the celery, carrot and potato. Cook for about 4 minutes, stirring frequently.

Add the chicken breast and cook for about 3 minutes, stirring frequently.

Add the chicken stock, rosemary, thyme, salt and pepper. Stir and cover. Reduce the heat to medium and simmer for about 25 minutes, stirring occasionally.

While the chicken is cooking, place two square sheets of aluminum foil on the counter. Spray lightly with oil.

Place the water in a small sauce pan pot over high heat.

While whisking, add the cornmeal. Whisk continuously over medium high heat for about 10 minutes or until thick.

When thick, pour the cornmeal onto the center of the foil. Make one small round on each sheet about 6 inches in diameter. Let cool.

When the potatoes are tender, add the peas. Stir.

Preheat the oven to 350°F.

Place the 3 tablespoons cornstarch in a small dish with two tablespoons of cold water. Stir until dissolved. Add that mixture to the chicken and stir well.

Reduce the heat to medium and stir for about 3 minutes while the sauce thickens.

Ladle the chicken mixture into two small bowls. Place the round of cornstarch topping on top and place the bowls in the oven. Bake for 15 minutes. Serve.