Name: Old-Fashioned Chicken Pot Pie (Gluten-Free)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: about 8 servings
Ingredients: 3 medium Russet potatoes, peeled; 6 small red, yellow, or purple potatoes, unpeeled; 2 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 3 celery stalks, cut into bite-sized pieces; 4 carrots, cut into bite-sized pieces; 1 poblano pepper, stem and seeds discarded, minced (optional); 1 red bell pepper, stem and seeds discarded, minced; 1 crookneck squash, cut into bite-sized pieces; 8 tbsp (1 stick) butter; 8 tbsp all-purpose flour or gluten-free flour such as rice or sorghum; 2 cups chicken stock; 1 cup cream or half and half; 1 to 2 teaspoons kosher or fine sea salt; Freshly ground black pepper, to taste; 1 tsp fresh rosemary, very finely chopped; Dough for 2 homemade pie crusts, 2 refrigerated pie crusts, softened to room temperature, or a gluten-free dough made from a mix such as Pamela's, Bob's Red Mill, or King Arthur brands