Hearty Chicken Pot Pie (Gluten Free)

Post date: Mar 14, 2011 10:19:17 PM

Pie Crust: (Note: I do a batch and half of crust recipe for a bottom and top crust in a 9x13 dish)

2 1/2 cups gluten free flour mix (or 3 1/4 for a batch and a half)

2 Tbs. sugar (3 Tbsp. for a batch and a half)

3/4 tsp. salt (1 tsp. salt for a batch and a half)

1 cup (2 sticks) chilled, unsalted butter, cut into 1/2 inch cubes (3 sticks for a batch and a half)

10+Tbsp. (or more) ice water to workable consistency. Don't add too much water, as the mixture will be need to be more crumbly than wet in order to roll it out and work with it.

Filling:

4 chicken breasts (about 1 lb.) or leftover deboned chicken or turkey

6-8 cups chicken stock (more or less, depending on the amount of moisture you want)

1 1/2 cups diced carrots

1 1/2 cups frozen peas

(Or in lieu of carrots and peas, you can use the same combined amount with frozen mixed vegetables that have peas, carrots and green beans in it)

1/2 cup diced celery

1 chopped onion

3 Tbsp. gluten-free flour mix or corn starch

2-3 Tbsp. water

1 1/2 cups sour cream

2 - 3 tsp. poultry seasoning, to taste

1 - 2 tsp. Thyme, to taste

2 - 3 tsp. Rosemary, to taste

Salt and Pepper to taste

Preparation of crust:

Whisk gluten free flour, sugar, and salt in large mixing bowl to blend.

Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 Tbsp. ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonful if dough is dry.

Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more.

Roll out one dough disk on lightly floured parchment paper (or wax paper) to 12-13 inch round. Transfer to 10 inch stoneware pie dish. Trim dough overhang to 1/2 inch.

Preheat oven to 350 degrees.

Preparation of filling:

In a large frying pan, sauté or poach chicken breasts until cooked through. Remove from pan, cut into bite-sized pieces and lay aside.

Sauté celery and onion and mixed vegetables in olive oil.

Pour in chicken stock in pan and bring to a boil. Cook for 15 minutes.

In a small bowl, whisk flour or corn starch and water to make a thin paste. Thicken stock with flour paste and cook on low 1 - 2 more minutes. Consistency should be still be somewhat runny -- not watery like prior to adding thickening but not too thick that it gets dry after baking.

Add sour cream and add poultry seasoning, Thyme, Rosemary and salt and pepper.

Transfer filling to dough-lined dish. Roll out second crust and place on top of the filling. Using a large knife or pastry wheel, cut off extra dough after crimping the edge.

Cut slits in the top of crust to allow for steam to escape. Cover pie crust with a silicone pie shield. Place pie on rimmed baking sheet to bake.

Bake at 350 for 25-30 minutes or until top is lightly browned and liquid bubbles around the edges.

Let cool 10 minutes. Serve warm.