Gluten Free Chicken Pot Pie

Ingredients:
1 whole chicken or 3 large chicken breasts
1 onion, cut in fourths
1 stalk celery or celery tops, roughly chopped
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4 T vegan butter
2 stalks celery finely chopped
1 small onion finely chopped
1 cup chopped carrots
1 cup frozen or fresh peas
2 cups chicken broth
1/4 c white wine
3/4 c milk (I used coconut milk)
3 T cornstarch or tapioca starch
salt and pepper
dash turmeric

Directions:
Place chicken in a pot of water with some celery and onions and some pepper.
Cook until chicken is done and no longer pink. Remove chicken and set aside to cook a bit. Drain broth, tossing the chunks of celery and onion. Set broth aside. 
*You can also use leftover turkey or chicken instead cooking more. I like to use leftover turkey from Thanksgiving.

In a large skillet or pan, melt 4 T vegan butter. Add onion, celery and carrots. Cook until carrots are almost done or they begin to brown. Add wine and stir to deglaze pan. 
Add chicken broth and frozen peas and stir. Continue to cook for 5 minutes or until mixture begins to boil.
Stir starch into cold milk and then add to pan, stirring as you add.
Mixture will thicken. Add salt and pepper to season and a dash of turmeric.
Remove from heat and pour into a dish with your gluten free pie crust.
Top with another GF crust or strips of GF crust. 
*I like to use this GF crumb crust to go on top of my pot pie. 

Bake at 350 degrees for 35 minutes or until crust begins to brown.