Chicken Pot Pie

1/2 cup gluten-free flour
1/4 teaspoon salt
3 tablespoons coconut oil
1 tablespoon and 1-1/2 teaspoons cold water

2 chicken tenders
1/4 cup diced potatoes
1/4 cup sliced mushrooms
3 ounces peas & carrots

1 teaspoons butter
1/4 teaspoon salt
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth

Preheat oven to 400 degrees F

In a large bowl, combine flour and salt. Cut in oil until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate. Roll one ball out. Place bottom crust in dish. Add filling. Roll out top.

In a saucepan, melt butter. Add salt and onion. Blend in flour. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened.

Broil chicken tenders until brown. Set aside. Brown potatoes. Set aside. Brown mushrooms, then add peas & carrots.

Stir in chicken and veggies into sauce. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.