Chicken Pot Pie (Gluten free)

Like hundreds of other people in our local community, I ended up with the Flu two weeks ago. The actual influenza flu. It was not fun, but it was also quite different from a bad cold. Needless to say I was craving comfort food, and specifically Chicken Pot Pie. Research has shown that chicken soup contains antibacterial properties. I’m not sure if the same can be said for Chicken Pot pie, but nevertheless.

Gluten Free pastry is still a bit of a mystery to me. But this recipe has worked three times now, so I figure it is worth sharing in the hope that it will be helpful to someone else.

Gluten Free Pie Crust
2 1/2 cups gluten-free flour mix (i used pamela’s which has a nutty flavor)
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons ice water

Filling
1 lb chicken breasts
2 cup chicken stock
1/4 cup of white wine (optional)
1 1/2 cup diced carrots
½ cup diced celery
1 minced onion
1 cup frozen peas
1 cup sliced mushrooms
2 Tablespoons gluten-free flour mix
3 Tablespoons water
1 cup coconut milk (you can also use sour cream, if you can tolerate dairy)
salt & pepper to taste
2 teaspoons soy sauce (Gluten Free)
2 teaspoons Worcestershire sauce (Gluten Free)

PREPARE PIE CRUST:
Prepare a mise en place – put your water in the fridge or freezer to ensure it is ice water when you need it. Put chicken in the oven (see first instruction in prepare filling section)
Mix gluten-free flour, sugar, and salt in large mixing bowl to blend.
Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Roll out one dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch pie dish. You may find that the dough is a little sticky, use your fingers to push into the corners. If you have an overhang, trim to 1/2 inch. Preheat oven to 350 degrees F.

PREPARE FILLING:
Put a little olive oil on the chicken and place in a baking pan. Put in oven for 20-30 minutes. Once cooked, cut into bite-sized pieces, and set aside to put into the prepared filling.
Saute carrots, celery and onion in olive oil. Add mushrooms once onion is soft.
Place chicken stock in pan and bring to a boil. Add vegetables and cook for 15 minutes.
Add chicken and peas and cook for five minutes longer.
In a small bowl, whisk flour and water to make a thin paste. Thicken stock with flour paste, cook on low one to two more minutes.
Add coconut milk, season with salt and pepper to taste.
Roll out second dough disk on lightly floured parchment paper to 12-13-inch round.
Transfer pie filling to dough-lined dish. Add top disk to pie.
Fold bottom crust up over ends of strips and crimp edges to seal.
Place pie on rimmed baking sheet.
Bake at 350 degrees for 20-25 minutes or until top is lightly browned and liquid bubbles around the edges. The edges may burn so keep a close eye on it.
Let cool 10 minutes. Serve warm. You may find you like it best if you cook it the day before and then reheat. The crust seems a bit crustier that way. Delicious as leftovers and holds up well in lunchboxes.


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