Chicken Pot Pie

whole chicken
1 1/2 cups chicken broth reserved from cooking the whole chicken
3 medium carrots sliced in circles
2 celery stalks diced
1/2 cup frozen peas
1/3 cup frozen corn
1/4 tsp. garlic powder
1 tsp. onion flakes
1/4 tsp. black pepper
salt to taste  (if you cooked your chicken with salt, then you may not need any additional salt)
1 cup any gluten-free baking mix
1/2 cup milk (coconut or almond)
1 egg

Preheat oven to 375 degrees.
Place whole chicken in stock pot and cover with water. Add 1 Tbsp. salt. Boil for 1 hour. Remove the chicken and discard the skin and bones. Skim the fat from the top of the chicken broth. You will need 1 1/2 cups chicken and 1 1/2 cups broth for this recipe. (You can freeze the remaining broth and chicken in these amounts for when you would like to do this recipe again. I freeze 1 1/2 cups chicken and 1 1/2 cups broth in a quart sized mason jar. Never fill the mason jar close to the top to freeze, because it will expand and break the jar.) Combine 1 1/2 cups chicken and 1 1/2 cups, carrots, celery, peas, corn, garlic powder, onion flakes and pepper and place in a greased 8x12 inch baking dish. In a small bowl, combine gluten-free baking mix, milk, and egg. Spoon the mix over the top of the chicken and vegetables. It doesn't have to cover the top perfectly, because it will expand as it cooks. Bake for 35 minutes or until a light brown.

*You can also use a gluten-free cornbread mix for the crust.