Chicken Pot Pie with Sweet Potato Crust


1 lb. boneless chicken breast cooked, diced
1 cup sliced carrots
1/2 cup celery
1 medium onion
1 TBSP parsley
6 TBSP oil
6 TBSP Bob Mills rice flour
1 cup milk alternative
2 cup chicken broth
1 tsp salt
1 cup Pamela’s GF bread mix
1 cup cooked, mashed sweet potato
1/3 cup oil
1-1/2 tsp Ener-G egg replacer
1/4 cup water


Place chicken, carrots, celery, and onions in a 2.5 quart pan.

In a sauce pan heat 6 TBS oil. Whisk in 6 TBSP of Bob Mills rice flour to make a rue. Whisk in milk alternative and chicken broth slowly. Season with salt and parsley. Pour over chicken.

In a bowl mix Ener-G egg replacer and ¼ cup of water. Mix in 1 cup Pamela’s GF bread mix, oil, and mashed sweet potato. Spread over chicken and sauce.

Bake at 350 for 35-40 minutes, until golden brown.