Boil chicken in the chicken broth in a large pot until the chicken is done. Then shred or cube chicken into small pieces.
In a deep fry pan, sauté garlic and onion in olive oil until soft.
Add celery & fresh/frozen veggies to sauté and stir until well mixed and warm.
Add sauté ingredients to the chicken and remaining broth from what you boiled the chicken in, and stir until mixture returns to boil.
Add in all purpose gluten free flour 1 Tablespoon at a time until mixture is thick.
Prepare [recipe:Gluten Free Pie Crust].
Put pie crust into the pie pan.
Pour mixture into pie crust and top with the pie crust.
Place prepared chicken pot pie on foil lined baking sheet to catch any boil-over & mess.
Cut 4 small slits in top center, and bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
Cool for 10 minutes and serve. Tastes great hot or cold.
Store leftovers in airtight container for up to 3 days in fridge.