Chicken Pot Pie is so 1964. 1954? Whatever it is, I had a craving for it recently with our bout of cold weather. I’m not sure if I’ve ever made it before, and I didn’t dig up a recipe. I figured, who cares? I knew I had some good left over roast chicken, extra broth from that chicken, plus the vegetables I thought might work well. If you have the time, try this warm, hearty home cooked treat. Gluten free for my family, of course.
You’ll need to make or buy your pie crust. I don’t mind making a pie crust. I keep my flour canister full of Bette Hagman blend for baking, and substitute it cup for cup for wheat flour. Making my own crust takes extra time, and it doesn’t always turn out perfectly. But (again), who cares? It always tastes delicious and the love that goes into it feels good to me. I made this chicken pot pie with a crust on bottom and top, in a regular pie dish. I pre-baked my bottom crust for about 10 minutes. You can also make chicken pot pie by using a deep casserole dish in which you place the filling directly, and lay your pie dough on top. This is how I’ve written the recipe below. My go-to pie crust recipe comes from Rebecca Reilly’s Gluten Free Baking, page 183. If you’re using a store bought crust, let it thaw to room temperature and lay it over your pot pie before baking, with some holes pierced in it for steam to escape.
Prepare your pie dough first. Mix the gluten free flour blend, sweet rice flour, and dash of salt in a big bowl. Cut the butter into small chunks and drop them in to the dry mix. Use 2 forks, or your fingers, or a mixer to work the butter into the dry ingredients until it forms a coarse meal. In the center, make a well. Break the egg into the well. Add the vinegar. Stir the egg and vinegar from the center and gradually work it into all the dough, until it is soft. Place in fridge while you prepare your pie filling.
Melt the ghee or coconut oil in a big skillet. Place the mushrooms in with a dash of salt. Saute until these cook down, about 10 minutes. Add onion, garlic, carrots, and chicken broth. Cook on medium high heat until nearly soft. Remove about 1/4 cup of the broth and mushroom liquid into a small bowl, and whisk in the GF flour or tapioca starch, to form a thick smooth paste. Once it is smooth, add it back to the skillet. Continue stirring to thicken the entire mixture. Add the chicken, frozen peas, nutmeg, pepper, and more salt to taste. Turn off heat, and stir to mix all ingredients thoroughly. Cover and set aside.
Roll out your dough on a GF floured surface or on GF floured wax paper, to 1/4" thickness. Pour chicken and vegetable mixture into a deep casserole dish oiled with olive oil. Lay pie crust over the mixture, crimp edges, and poke a few holes in with a fork to allow steam to escape.
Place in a 350 oven for 25 minutes, or until crust is golden brown. You may want to place a cookie sheet on rack under the pot pie, to capture any sizzling drippings that bubble over as it bakes.
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