Chicken Pot Pie With No Wheat, Dairy, Soy, Corn or Peas

     Chicken pot pie usually contains a bunch of common allergens, but it doesn't need to. If you're allergic to corn and/or peas, the bags of "vegetable medley" in the frozen foods section at the grocery store are all useless, but there are plenty of fresh vegetables that taste good with chicken! 

     oil (See Oil in the Glossary)
     1/2 of a medium onion, chopped
     2-1/2 c. of diced veggies (whichever you like of carrots, celery, cauliflower, 

          fennel, cauliflower, broccoli, etc. Peppers can be good, but note that 

          most grocery store peppers are covered with wax containing soy, 

          corn or dairy.)

     salt (See Salt in the Glossary)
     black pepper (See Spices in the Glossary)
     1/4 tsp. thyme leaves (See Spices in the Glossary)
     2 c. of teff gravy 

     just over 1 lb. of raw, boneless chicken, diced and sauteed with a 

          smidge of oil just until it turns slightly golden and is cooked 

          through (See Oil in the Glossary) or 2 cups of diced previously 

          cooked chicken

     1 recipe of nonallergenic pie crust 

     Heat a tablespoon or so of oil in a skillet, add the onion and other veggies, sprinkle with salt, and saute on medium heat, stirring frequently, just until the veggies are tender and somewhat "cooked down." Add a sprinkle of black pepper and the thyme and continue cooking for another half minute or so. Stir the gravy into the cooked vegetables, add the chicken, and adjust salt and black pepper to taste. Chill (this is so the filling doesn't sog up the crust before the crust has a chance to cook). 

     Follow the instructions for filling and baking the pie crust.