Ingredients:
1 lb of Skinless Boneless Chicken
14 oz Chicken Broth (I normally use my own mix, but again I
have limited access to things)
3 TBSP Butter, Oil or Equivalent
1 Small Onion diced
1 lb Potatoes (I used red skinned) chopped 1/2" cubed
1 Cup Celery sliced
1 - 2 Carrots sliced
1 Small package of frozen peas (thawed)
1/3 Cup GF Flour (single or mix)
3/4 Cup mix of raw almonds and cashews
Enough water to make 3 Cups of sauce
1 tsp Salt
1/4 tsp Thyme (optional)
Soak the nuts in boiling water. Put the chicken broth in a sauce pan with the chicken whole. Bring it to a boil and then turn down to a simmer, and let it cook until it is no longer pink. 20 - 25 minutes. I just let it sit until I am ready to use it. Heat the oil with onion, celery, potatoes and carrots until onion is translucent and veggies are starting to get a little tender. Add in the chicken broth you cooked the chicken in, and finish cooking the vegetables until tender. Dice the chicken. A.dd the thawed peas and diced chicken Dump the water out of the soaked nuts, and then put in enough water to cover the nuts so it moves freely enough in your blender to create a smooth paste. After they have been ground thoroughly, add the rest of your water until you reach 3 cups. Blend until well mixed. I took some of the broth out and mixed my flour in a separate bowl before I put it in with the veggies. (If you dump it in you will end up with clumps.) After you have put the flour in with the broth and veggies, pour in the milk let it cook - med low - so you don't burn it or scald it - until it is thick and creamy. Pour in your prepared crust. I like top and bottom crust, but you could just do a top for ease, but be sure to prepare the pan so the sauce doesn't stick. Cook at 400 degrees until your crust is a pretty brown on top (I did an egg wash on mine). Check at 20 minutes.
Enjoy!