One of the things I missed most was creamy chicken pot pie with a flakey crust! Well, after many tries I have figured it out. I even figured out how to do it quickly and easily! The key to making this a quick evening meal is to make double the “filling” and freeze them for future pot pies! Then a quick evening dinner becomes thaw out the filling, make a crust, pop in the oven. And making the crust is a cinch! Looks hard but it is not…you can do it, give it a try!
STEP ONE: MAKE FILLING
1. Cook 2 small or 1 large chicken breast – dice to bite size (I boil mine in water and then dice, you can also use left overs, grilled, or baked)
2. Sauté 1 diced onion and 2 cloves of garlic in grapeseed oil until tender, ADD cooked diced chicken, ADD 1 bag of frozen mixed veggies, (I add in a small diced organic potato- diced very small so it cooks quickly…this is optional I just feel it is not a “real” pot pie without some potato)
3. Add 2c. GF chicken broth, 1/4 c. coconut, almond, or rice milk, bring to a boil
4. Make a mixture of 2T. of arrow root or cornstarch with 1/4c. water and mix until dissolved. Add this mixture to boiling mixture above to thicken, set aside and make crust.
*Double this recipe and freeze for future quick dinners!
STEP TWO: MAKE THE CRUST DOUGH
Follow the directions on the package of the Bob’s Red Mill Gluten Free Biscuit Mix, but instead of using butter use coconut oil. ALSO, I use more water than called for, I usually use about a 1/2 c. for a nice moist crust which makes it easier to work with! Add water slowly so it does not get sticky!
STEP THREE: ROLL OUT THE DOUGH
The key to a successful crust is to use parchment paper for your rolling. So, put a piece of parchment paper on your counter, place 1/2 the dough in the shape of a ball on the parchment, put another piece of parchment on top of the ball of dough and press it flat with your hands. THEN, roll it out to fit your pie pan.
STEP FOUR: PUTTING CRUST IN PAN
Peel off the top piece of parchment paper, plop the rolled dough into the bottom of the pie pan and peel the other piece of parchment off the dough. Gently arrange dough in bottom of pan. (this is where a moist crust works well)
STEP FIVE: FILL CRUST
Pour as much of the filling as you would like into your pie. I usually have a little extra. I usually make 2 or more batches and freeze, so fill pie to about the top of pie pan, then repeat step 4 for top crust and pinch crust together – this can be tricky to look “PRETTY” but it tastes good even if it is perfect, especially the first time you try!
STEP SIX: BAKE
Bake at 425 degrees for about an hour, until golden brown on top!
Enjoy….as you can see we did! I serve this with a greek salad and roasted broccoli with pine nuts! A great dessert to follow this meal is GF/DF peanutbutter kisses!