Gluten Free Chicken Pot Pie.. sounds like a winter treat, doesn’t it?
I know why I made this tonight.
It wasn’t the weather (it’s nice out – but not cold).
It wasn’t the craving.
It was the red ceramic pie dish. It called my name and sang a lullaby to me. It was so good, the next thing I knew chicken, onions, and carrots had joined my shopping basket. Oh well. It was good. =)
Chicken Pot Pie
2 pastry crusts (I used Rebecca Reilly’s recipe)
2 chicken breasts (boneless, skinless)
2 large carrots, diced (seriously.. these were LARGE carrots)
2 stalks of celery, diced
1 medium sweet onion, diced
2/3 c. frozen corn
1/2 c. frozen peas or baby lima beans
5 cloves of garlic
3-4 cups chicken broth
1 Tablespoon EVOO (aka Extra Virgin Olive Oil)
3 Tablespoons butter
2-3 Tablespoons GF Flour blend
1.5 cups of milk (lowfat)
tarragon/salt/pepper to taste
1. Cook the chicken breasts in the broth for 8 minutes or until done. (Enough broth to cover the breasts.) Once done, remove from heat. Cool completely. Then chop into small, bite-size pieces.
2. Chop veggies.
3. Sautee onions and carrots in EVOO 5 minutes.
4. Put 2 tablespoons of butter pats into pan over medium heat until melted a somewhat foamy. Add garlic. Saute until fragrant.
5. Add last tablespoon of butter. Melt until foamy. Add GF Flour mix. Whisk together with butter/garlic completely.
6. Add 1/2 of the milk to the flour mixture. Whisk together until there are no lumps.
7. Add remaining milk. Simmer until semi-thickened over low 1-2 minutes.
8. Pour cream mixture over chopped chicken pieces. MIx in sauteed vegetables. Add frozen veggies. Stir together well.
9. Pour in to pie plate and bake at 425F for 25-30 minutes.
10. Let cool slightly before eating.
PS. I’ve gotten a few nasty comments posted on why I didn’t post Rebecca’s pastry recipe. Please know that most Gluten-Free bloggers DO NOT post recipes from Gluten-Free Cookbook authors WITHOUT their explicit permission as we hope they will write MORE cookbooks for us in the future. I truly appreciate Rebecca’s cookbook and have written about it on more than one occasion. As a Rebecca Reilly fan, I’m not about to post her recipes without her permission here. Her cookbook is more than worth it. If you don’t want to try her pastry recipe, please use whichever pie crust recipe you prefer for this.