Gluten-Free Chicken Pot Pie
- Yield 4 servings
Use a pre-cooked rotisserie chicken to save time when preparing this recipe.
- 1 -- free-range egg
- 1 1/4 cups Gluten-Free Flour Mix
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon organic sea salt
- 6 tablespoons cold butter
- 2 to 3 tablespoons cold water
- 2 -- shallots, or 1 yellow onion
- 4 -- carrots
- 3 stalks celery with leaves
- 1 whole rotisserie chicken
- 4 cups (or more) organic chicken stock
- 1 cup frozen peas
- 2 teaspoons organic sea salt
- 5 tablespoons olive oil or butter substitute
- 1/2 cup gluten-free flour
- 1/3 cup coarsely chopped fresh parsley
- 1 teaspoon fresh tarragon, or 1/2 teaspoon dried tarragon
- -- Pastry (above)
- 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.
- 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).