Gluten-Free Chicken Pot Pie

  • Yield: 4 servings

Ingredients

Pastry:
1-- free-range egg
1 1/4cups Gluten-Free Flour Mix
1/2teaspoon xanthan gum
1/4teaspoon organic sea salt
6tablespoons cold butter
2 to 3tablespoons cold water
Filling:
2-- shallots, or 1 yellow onion
4-- carrots
3stalks celery with leaves
1whole rotisserie chicken
4cups (or more) organic chicken stock
1cup frozen peas
2teaspoons organic sea salt
5tablespoons olive oil or butter substitute
1/2cup gluten-free flour
1/3cup coarsely chopped fresh parsley
1teaspoon fresh tarragon, or 1/2 teaspoon dried tarragon
-- Pastry (above)

Instructions

  1. To prepare the pastry.  Beat the egg in a small bowl and reserve 2 tablespoons for brushing the crust.  Mix the dry ingredientes in a large bowl.  Cut in the butter until crumbly.  Add the remaining egg and enough water to form a stick dough.  Shape into a ball and place between 2 sheets of waxed paper.  Flatten the dough with a rolling pin to a 1-inch thickness.  Wrap and refrigerate until ready to use.
  2. To prepare the filling.  Preheat the oven to 425F.  Slice the shallots, carrots and celery into 1/4-inch slices diagonally.  Combine with the chicken, stock, peas and salt in a large stockpot.  Add additional stock if needed to cover the chicken.  Bring to a boil.  Reduce the heat and simmer for 8 minutes.  Remove the chicken from the pot.  Cut or pull the meat from the bones.  Strain the vegetables from the stock and set aside.  Reserve 2 cups of the stock for pot pie; reserve remainder for another use.  Combine the olive oil and flour in large skillet.  Whisk over medium heat until the mixture form a roux (a thick paste).  Add 2 cups reserved stock gradually and continue to whisk until the sauce has thickened.  Add the chicken, vegetables, parsley and tarragon.  Pour the chicken mixture into a deep-dish pie pan or casserole.  Remove the pastry from the refrigerator and sprinkle both sides with flour.  Roll between 2 sheets of waxed paper to form a circle large enough to cover the dish and extend by 1 inch.  Remove the waxed paper.  Invert the pastry over the filling and crimp the edge.  Brush with the reserved 2 tablesppons egg and pierce with a fork several times to vent.  Bake for 25 to 30 minutes or until golden brown.

Recipe reprinted with permission from Nutrition Balance for Life’s Ready, Set, Eat! (Dallas, Texas, 2011).

 

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