Gluten Free Chicken Pot “Pie”

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Confession: This is not a real pie. I don’t have time for fancy things like that. And! I did an experiment where I just made my filling in a cast iron skillet, put a crust on top, baked it, and called it done. I guess this goes along with my “ugly food” theme. Hubby Dear thinks I should open a cafe and that’s my “thing” that gets people in the door. Yummy, ugly food. Gee.

Anyway, this is my take on chicken pot pie. Comfort food in a dish. I use some chicken stock instead of all cream to make the filling, load it up with organic veggies and chicken, put the crust only on the top (and maybe leftover bits of crust floating around in the filling because that’s the way Hubby Dear likes it), and that’s all she wrote. This recipe is a bit more labor intensive than most of my other posts, but you can make it earlier in the day and just stick it in the oven at dinnertime if needed, and making it in one pot is a time saver (and dirty dishes saver) as well.

* Since I am experimenting with making this and leaving it in the cast iron skillet, I am not making the whole “pie” in advance because I’m afraid the cast iron would take too long to heat up in the oven and the crust would overcook in the process. Today I cooked my chicken and veggies in the butter, let it cool down a bit and put that in the fridge. Then I made my crust and stuck it in the fridge. Chopping the veggies and making the crust are the most time consuming parts of this dish, so it is nice to have that done ahead of time. About an hour before I planned to serve dinner I continued on with my filling and finished the dish.

Crust:
1 1/2 Cups Gluten Free Flour (I used Namaste Foods Gluten Free Perfect Flour Blend)
3/4 Cup Cold, Salted Butter
1 tsp. Salt
1 tsp. Aluminum Free Baking Powder
4-5 Tbsp. Cold Water

In a large bowl (or in your food processor), add the butter, flour, salt and baking powder. Use your finger to work the butter into the flour until it looks like cornmeal (or pulse your food processor until it reaches the same texture).

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Add 4 Tbsp. of water and stir until the dough begins to come together. You may need to add more water, but don’t get it too wet. It should just come together.

Press it into a disk and set it aside. You can stick it in the fridge at this point if you are making this ahead of time, but let it warm up a bit before trying to press it out.

** This is where gluten free crust is different than regular crust. Regular wheat flour crusts need to be kept as cold as possible before you roll it out. Gluten free crusts just fall apart if you try to do that. It works better to let it come closer to room temperature and press it out on parchment paper. **

I ran out of parchment paper. Fantastic. So I tried pressing it out in a buttered glass platter that was a similar size to my cast iron skillet. When I tried to get it out, this happened:

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So as much as I hate to use plastic wrap, I made an exception today and put my pile of dough onto plastic wrap, put another piece on top, and pressed it out so that it looked like this:

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Then I stuck it in the fridge.

Filling: 
6 Tbsp. Butter
1 Onion, diced
4 Carrots, peeled and diced
4 Celery Ribs, diced
Salt & Pepper, to taste
1 1/2 Tsp. Poultry Seasoning
1/2 Tsp. Thyme
1 1/2 lbs. Chicken, diced
1/2 Cup GF Flour
2 Cups Chicken Stock
2 Cups Full Fat Milk
3/4 Cup Frozen Peas

In a large, tall sided skillet over medium high heat, melt your butter and saute your onions, carrots and celery seasoned with salt, pepper, poultry seasoning and thyme. Add your diced chicken and cook until no longer pink.

** At this point, I let it cool down a bit and set it in the fridge to finish later.**

Preheat your oven to 375, or convection oven 350.

Return your skillet to medium high heat and cook until chicken and veggies have warmed up. Stir in your flour and continue stirring until you no longer see white. Then whisk in your stock and milk. Continue to whisk and cook until mixture begins to thicken, then stir in your peas and remove from heat.

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Carefully lay your crust over the filling and cut some vent holes in the top.

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Brush the crust with an egg wash made with 1 egg and 1 tbsp. water whisked together.

Bake for 25 -30 minutes, or until filling is bubbly and crust is nicely browned.

** If you would rather make individual “pies” you can cut circles in your pie crust, fill 6″ ramekins with your dough, lay the crust on top, cut vent holes in the top and bake for the same amount of time. This recipe fills four ramekins with some leftover filling to send in Hubby Dear’s lunch for the next day. I use these:

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** Tonight when Hubby Dear walked in the door, he found me covered up in a blanket, the dog at my feet, reading a book. He asked what I was doing. I replied “cooking dinner!”

 

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One thought on “Gluten Free Chicken Pot “Pie”

  1. Pingback: GF Chicken Pot Pie Soup | Crunchy In The Suburbs

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