Taste the Air-Chilled Difference®

Gluten Free Country Style-Chicken Pot Pie

by , Chef, Quick-Fix Gluten Free, Hampton, Connecticut

Gluten Free Country Style-Chicken Pot Pie

Serves 4 to 6

    • Crust
    • 1 cup white rice flour
    • ½ cup tapioca flour
    • 1 teaspoon sugar
    • ¼ teaspoon baking soda
    • ½ teaspoon xanthan gum
    • ¼ teaspoon salt
    • 3 tablespoons shortening
    • 3 tablespoons cold butter, cut into small pieces
    • ¼ cup cream
    • Filling
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • ⅔ cup chopped onion
    • ½ cup sliced carrots
    • ½ cup diced celery
    • 2 cloves garlic, minced
    • ½ teaspoon thyme
    • ¼ teaspoon poultry seasoning
    • ¼ cup white rice flour
    • 1½ cups chicken stock
    • ½ cup milk
    • 1½ cups cooked, cubed Smart Chicken thighs or breasts
    • ¼ cup frozen corn kernels
    • ¼ cup frozen peas
    • 1½ cups diced, peeled potatoes
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper

    For the crust: In a large bowl, whisk together white rice flour, tapioca flour, sugar, baking soda, xanthan gum, and salt. Using your fingers, a pastry blender, or two butter knives, rub or cut in the butter and shortening until the mixture resembles a coarse meal. Stir in cream and use your hands to form a well-packed ball of dough. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

    Preheat oven to 400°F, and spray a 1½ quart casserole dish with cooking oil. In a large, heavy saucepan, melt butter and oil over medium-high heat. Add onions, carrots, and celery, sautéing until softened. Add garlic, thyme, poultry seasoning, and white rice flour. Cook for one minute, then gradually stir in chicken stock and milk. Bring to a boil, stirring constantly, cooking and stirring until thickened. Stir in chicken, corn, peas, and potatoes. Decrease heat to a simmer and cook 10 minutes or until potatoes are softened. Season to taste with salt and pepper and remove from heat.

    Roll out the dough between two pieces of waxed paper to a diameter 2-inches larger than the casserole dish. Ladle the filling into the casserole dish, then remove top piece of waxed paper from dough. Invert the dough on top of the dish and slowly peel away waxed paper. Trim to 1-inch overhang and crimp the edges around the rim of the dish to seal. Using a sharp knife, gently slice 3 to 4 holes in the top of the crust. Place on a baking pan and bake until golden brown, about 30 to 35 minutes.