Gluten Free Chicken Pot Pie

Ingredients

• 420 grams All-Purpose Gluten-Free Flour Mix, recipe follows
• 1/2 teaspoon kosher salt
• 4 sticks (2 cups) cold unsalted butter, cut into 1-inch cubes, plus more for greasing the parchment
• 1/2 cup ice-cold water, plus a few splashes more
• 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into chunks
• Salt and Pepper
• 4 tablespoons olive oil
• 2 cups quartered mushrooms
• 1 large carrot, cut lengthwise and chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, sliced
• 2 teaspoons chopped fresh thyme or 1 tablespoon dried thyme
• 1 medium russet potato, peeled and diced
• 2 tablespoons all-purpose gluten-free flour mix
• 2 quarts chicken stock
• 1/2 bunch asparagus, woody stems removed, chopped
• 1 cup frozen edamame
• 400 grams millet flour
• 300 grams sweet rice flour
• 300 grams potato starch

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