Dear friends, please excuse this hideous picture - I promise it was beautiful and tasted amazing! I am not a food photographer and while I appreciate and love good photos, that is not yet a priority for me...sooo...take my word...it tastes amazing! Thank you daylight savings for the poor lighting.
Gluten Free Chicken Pot Pie
Based on the recipe by The Pioneer Woman
For the crust:
Combine flour, salt, and butter/shortening in a food processor and process until butter is fine like sand. Pulse in ice cold water a tablespoon at a time until the dough comes together. Place dough in a gallon ziploc bag, flatten into a disk, and place in the refrigerator for 30 minutes - 1 hour. When ready to use, roll out in between pieces of parchment paper. Makes 2 pie crusts.
For the pot pie:
2-3 organic chicken breasts, cooked and diced
3 celery stalks, chopped
3 large carrots, peeled and sliced
1 medium onion, diced
4 tablespoons organic butter
1/4 cup all-purpose gluten free flour
2 cups homemade chicken stock
1/2 cup frozen peas
1 teaspoon real salt
1/4 teaspoon pepper
1 1/2 teaspoons thyme
Cook chicken, dice, and set aside. Preheat oven to 400 degrees. In a large cast iron pan over medium heat, saute celery, carrots, onion, and butter until soft. Sprinkle with gluten free flour and stir to coat. Pour in homemade chicken stock and stir until thickened. Next, add cooked chicken, peas, salt, pepper, and thyme. Stir and let cook for another 1-2 minutes.
Remove pie crust from refrigerator and roll out about 1/4 inch thick between parchment paper. Place pie plate on top, trace, then cut. Lay the crust into the dish, then spoon the chicken and vegetable mixture into the crust. Take the scraps of the pie crust, form into a ball, then roll again between pieces of parchment paper to make the size of the pie plate. Carefully place on top of the chicken mixture, press edges to seal, cut a few holes, then either brush with an egg wash or with olive oil to aid browning. Place in oven and cook for 30 minutes. Remove, cool, slice, and enjoy!