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Make the Topping. Preheat the oven to 400F and line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer, add the gluten-free flour, baking powder, salt and sugar. Mix together until combined. Add the milk, egg and butter and mix until combined.
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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Make the biscuit dough: In a medium mixing bowl, whisk together the gluten-free flour, baking powder, and salt until combined. In a separate medium mixing bowl or liquid 4-cup measure, whisk together the milk, egg, melted butter and honey.
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Add chicken to vegetable mixture; stir; add flour; mix well; add chicken broth and milk, slowly; stir until thickened, about 2 minutes; add Worcestershire sauce and barbecue sauce; stir; add salt and pepper to taste; set aside. Make pie crust according to directions, using egg white to coat bottom of crust before adding filling.
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Instructions. In a large pot, heat olive oil over medium heat. Add cubed chicken to the pot and cook for 10 minutes until lightly browned. Once the chicken has browned, add onion, garlic, carrots and celery. Saute for an additional 10 minutes. Add spices, flour and chicken broth to the chicken/veggies.
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Add broth, milk, and wine. Heat until the sauce is thick and bubbly, 7-10 minutes, stirring occassionally. Stir in chicken, peas, and carrots. Pour pie filling mixture into a 9-10 inch pie dish and set aside. On parchment paper, roll out gluten-free pie crust to approximately 1" larger than your pie pan.
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Once hot, add the potatoes, carrots, onions and celery. Cook for 10 minutes, stirring occasionally. Add the garlic, salt, pepper & thyme to the partially cooked vegetables. Continue to cook for 1 minute, stirring constantly. Add the chicken broth to the partially cooked vegetables. Bring to a simmer and cover.
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Place a baking sheet on the lower rack of the oven. Preheat the oven to 425°F and grease a 9-inch pie dish with gluten-free cooking oil cooking spray. Place one of the gluten-free pie dough into the bottom of the greased pie dish. Make sure it is smooth. Place the diced potatoes and frozen vegetables in a large pot.
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Step 1: Chop butter in small chunks and freeze is for 1-2 hours. Step 2: Add the almond flour, arrowroot, coconut flour, and sea salt to a food processor, and pulse to mix together. Step 3: Add the frozen butter, and pulse to break up. Continue pulsing until the mixture has a cornmeal texture.
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Preheat the oven to 375 °F. Make your gluten-free pie crust recipe of choice, place it in the pan, and blind bake the bottom crust for about 10 minutes. 2 Single layers of gluten-free pie crust.
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Fold edges of the top crust over the bottom crust, and pinch to seal. Place in fridge or freezer for 10 minutes while you preheat oven to 425 degrees. (This helps prevent the crust from shrinking while baking.) In a small dish, create an egg wash with one egg yolk (or whole egg) plus one tablespoon water.
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Filling. Put the chicken, potatoes, carrots, celery and onions in a saucepan; cover with the broth. Add the bay leaves, thyme and garlic, and bring to a boil over medium-high heat. Reduce to a simmer for 12 - 15 minutes, until the chicken is just cooked through. Discard the bay leaves, drain the chicken and vegetables, saving the broth (you.
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Instructions. Prepare lentils according to package directions in a large stock pot (usually rinse well, add water and boil for 20 minutes or until tender) or in a pressure cooker. In a separate pot, place diced potatoes and cover with water. Bring to a boil and cook just until fork-tender. Drain.
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Dice onion, carrot and, celery. In a large pot, heat oil and 1 tbs butter. Add onions to the pot and sauté. Then cover the pot with a lid and allow the onions to sweat. When onions have softened and are translucent, add in carrots and celery. Add in the other 3 tbs butter and cover with lid to promote liquid development.
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In a cast iron skillet on medium heat, sauté onion, carrot, cauliflower, corn, and peas until fork tender. Then add 2 cups of kale and sauté until wilted. 10-15 minutes total.
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First, prepare the pie crust according to the recipe instructions. On a lightly floured piece of parchment paper, roll out the dough into a rectangle about 1/8-inch thick. Place the rolled-out dough, still on the paper, in the refrigerator to chill while you make the filling. Preheat your oven to 375°F.
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Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining. In the same saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper.
