I can’t think of anything more suited for a cool winter’s day than a Chicken Pot Pie. For those of us who are gluten intolerant, this is probably something you haven’t eaten in a long time. Admittedly, this recipe takes a few steps, but rest assured, it is well worth it. The crust in this recipe is brown and flakey; we used the Glutenfree Pantry’s Perfect Pie Crust, but you can substitute with other gluten-free pie crust recipes or your own personal favorite. If you prefer to make a pie crust without a mix, try our ‘Basic Pie Crust’ from our recipe archives.
You can also substitute turkey for the chicken or create your own pot pie recipes by changing the poultry to beef or omit the poultry and make a vegetarian version.
Surprise your family tonight with a culinary trip down memory lane!
Chicken Pot Pie
Makes 1-9” pie
- 2 cups cooked, shredded chicken
- 3 cups gf chicken stock
- 2-1/2 Tablespoons unsalted butter, at room temperature
- 1/4 pound small white mushrooms, quartered
- 1 medium leek, white and tender green, thinly sliced
- 2 scallions, chopped
- 1 medium carrot, halved lengthwise, then cut into 1/2" thick pieces
- 1/2 pound red potatoes, peeled and cut into 1" cubes
- 3 Tablespoons gf flour
- 2 Tablespoons fresh Italian parsley, chopped
- 1/2 Tablespoon fresh thyme, chopped
- Salt & freshly ground black pepper
- 1 teaspoon fresh lemon juice
- Perfect Pie crust (we used The Gluten-Free Pantry’s Perfect Pie Crust Mix)
In a saucepan, melt 1/2 tablespoon butter over high heat. Add mushrooms and season with salt and freshly ground black pepper. Cook until lightly browned.
Transfer mushrooms to a plate and add another 1/2 tablespoon of butter to pan. Add leek and scallions and cook over moderately low heat, stirring until translucent, about 5 minutes. Add 3 cups of chicken broth and bring to a simmer over medium heat. Add carrots and potatoes, cover and simmer until tender, about 12-15 minutes.
In a medium bowl, blend remaining
1-1/2 tablespoons butter with gf flour. Gradually whisk in 1/2 cup broth from saucepan until smooth, then whisk mixture back into saucepan.
Bring stew to a simmer over medium heat, whisking occasionally. Simmer for a few minutes, then add turkey, mushrooms, parsley and thyme; simmer for 5 minutes longer. Season with salt, pepper and lemon juice.
Pour turkey stew into a 9" pie dish and refrigerate until chilled.
Preheat oven to 375 degrees F.
Prepare pie crust according to package instructions.
Chill dough. Remove dough from refrigerator once completely chilled.
Place dough between 2 sheets of parchment paper and roll out into a 13" round approximately 1/4" thick. Peel off top layer of parchment, invert and place pastry on top of pie dish. Remove parchment. Fold under edges and crimp to make a decorative pattern and seal stew under pastry.
Bake pie for about an hour or until crust is crisp and golden and juices are bubbling.
- Chef Yvonne