1 cup soy sauce for marinade
1 cup balsamic vinegar for marinade
2 chicken breasts
1 tbsp dried rosemary
2 tsp pepper
1 tsp salt
1 tbsp oregano
2 tsp garlic powder
1 can niblets corn
1/2 cup almond milk
1 cup homemade gluten free dairy free cream of chicken soup
1 pkg gluten free pie crust (has 2 crusts)
1 can small baby sweet peas
2 potatoes cubed
2 tbsps olive oil
1/4 cup rice flour white
Marinate cubed raw chicken in soy sauce, balsamic vinegar, 1 Tsp pepper and 1 tsp garlic powder for 20 mins.
Defrost pie crusts
Preheat oven to 400 degrees
Peel potatoes and cut into small cubes. Let them sit in water until ready to cook.
Cook chicken in large fry pan until browned and mostly done. Set aside in bowl.
Put small quarter size amount of olive oil in pan where chicken was cooked and caramelize the onions. Set aside in bowl.
Put 1 tsp olive oil in pan and drain potatoes. Put potatoes in olive oil and lightly brown.
Add corn, peas, onions, chicken, spices, cream of chicken soup and milk.
Stir well and simmer for 10 mins.
Meanwhile open pie crusts and pull one of them off the pan and lay out on counter with 1/4 cup white rice flour. Roll out for top of pie.
After ingredients are simmered, pour into pie crust and cover with other crust. Flute edges and use a knife to cut five small openings in the top.
Place on a oven safe tray and cook on top rack for 50 minutes to 1 hour or until golden brown.
Allow to cool for approximately 15 minutes and cut into quarters. Serve immediately.