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Gluten Free Chicken Pot Pie

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Sorry about the picture. I will try and get a better one as soon as I can.

Chicken Pot Pies were never one of my favorite meals. My husband loves them. After going gluten free I promised I would figure out how to make them and I did.

Chicken Pie Filling

  • 2-4 Skinless Boneless Chicken Breasts cut into bite size pieces
  • 1 Onion Diced
  • 2-4 Stalks Celery Chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cups Chicken Stock
  • 1 Cup COLD Water
  • 2 Tablespoons Cornstarch
  • 1 Cup Frozen Peas and Carrots
  1. Heat oil in a skillet
  2. Put in your cut up chicken
  3. salt and pepper to taste
  4. When Chicken is no longer pink, add onion and celery.
  5. Stir frequently
  6. Cook until onions are clear.
  7. Add Stock and Vegetables
  8. simmer until vegetables are soft
  9. In a cup stir COLD water and cornstarch together.
  10. Bring stock to a rolling boil
  11. slowly add water and cornstarch mixture while stirring
  12. When it is the desired thinness remove from heat.

Pie Crust

  • 2 cups All Purpose Gluten Free Flour
  • 1/4 cup Rice Flour
  • 1 teaspoon Xanthan Gun
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Sugar
  • 1/3 cup Butter
  • 1/3 cup Shortening
  • 1 egg
  • 1 tablespoon White Vinegar
  • 3 tablespoons Ice Water
  • Tapioca Flour for Rolling

Combine all dry ingredients

Cut in butter and shortening

Beat egg, vinegar and water together

stir into your dry mix

divide into 2 balls

you can refrigerate at this time, but I have never fond that necessary

roll out between sheets of plastic wrap or parchment or whatever you use for such things

place in pie plate

fill and top with second crust

or prick with a fork and bake at 425 for 12-14 min for an empty shell

for a filled pie it may take a bit longer..stick a butter knife in and see if your fruit is soft enough for your taste.

Live, Laugh, and Enjoy! ~Fire-Eyes originally posted Feb 22, 2010

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