We're off to a wet start to the week with all the rain we're getting and anticipating the next few days. With the rainy weather, it makes me long for something warm and comforting. It's been awhile since I've made a pie and rather than doing a sweet pie, I opted for a savory pie. A {GF} Chicken Pot Pie, to be exact. This pie is full of chunky chicken, sweet peas, carrot coins and a wonderful, luscious gravy beneath a flaky, buttery (and gluten free!) pie crust. A savory pie never tasted so good...
As I continue to adapt family favorite meals into gluten free dishes, my family is appreciating the extra time I take to make meals we can all enjoy together. There are some dinner moments where I have to make a separate meal for myself simply because I can't eat the gluten laden dishes they can. When I do make separate meals, Joel often asks why I can't eat the same thing he does. He definitely takes notice and when I do eat the same meals as the rest of the family, he gets happy knowing I can enjoy the same food. This was one meal we all loved. The Baron was impressed how nicely a GF crust came out and I loved how easy it came together!
{GF} Chicken Pot Pie
recipe adapted from Ina Garten
2 cups cooked chicken breast, diced or hand shredded
2 1/2 cups chicken stock, preferably homemade
1 chicken bouillon cube
6 tablespoons (3/4 sticks) unsalted butter
1 cup yellow onions, chopped
1/4 cup all-purpose flour or gluten free flour blend
salt & pepper to taste
3 tablespoons heavy cream
1 cup sliced carrots, blanched for 2 minutes
1 cup frozen peas
1/2 cup pearl onions
1/4 cup minced fresh parsley
for the pastry:
1/2 cups all-purpose flour or GF flour blend
3/4 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
4 tablespoons cold unsalted butter, diced
1/4 cup ice water
1 egg beaten with 1 tablespoon water for egg wash
Flaked sea salt and cracked black pepper
In a small saucepan, heat the chicken stock and add the bouillon cube.
In a large pot or Dutch oven set over medium low heat, melt the butter and sauté the onions until softened.
Add the flour to the pot and stir, cooking over low heat for about 2 minutes. It will thicken up and create a paste or roux. Add the hot chicken stock to the roux and continue to simmer over low heat for 1 more minute, stirring until thick.
Add salt and pepper to taste along with the heavy cream.
Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, pulse together the flour, salt, and baking powder in a bowl of a food processor. Add the shortening and butter and pulse a few more times until each piece is coated with flour. Continue to pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees.
Divide the filling equally among 4 ovenproof bowls or pie tins (I used disposable pie tins leftover from a class I taught). Divide the dough into quarters and roll each piece into an 8-iunch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to ½ inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
