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Chicken Pot Pie: Gluten Free + Dairy Free

9:06 PM




With Fall in the air we decided to break out a cold-weather menu staple: chicken pot pie. Chicken pot pie is AMAZING. It warms our bellies and our hearts. Do you know what's even better about these pot pies? They're mini. They're personal-sized and we made extras in ramekins to heat up later (Tanya's brilliant idea, of course). 


Prep Time: Crust-- 10 minutes + 60 minutes refrigeration; Pie-- 30 minutes
Cook Time: 20-25 minutes
Oven Temp: 400˚F

Product Love:
Earth Balance Mindful Mayo, soy free + vegan mayonnaise 

Ingredients: 
(makes 4 personal pies or 1 9-inch pie)

Crust—
1 cup gluten-free all-purpose baking flour
(or make your own flour blend with 1/2 cup brown rice flour, 3 tbsp. potato starch, 1 tbsp. tapioca starch)
1/4 tsp salt
1 1/2 tsp sugar
6 tbsp dairy free butter, cubed and cold
2 tbsp ice water

Filling—
2 carrots, diced
4 celery heart ribs, diced
1/2 onion, diced
2 medium cloves of garlic
2 chicken breasts, cooked and shredded
1/2 frozen peas
1 tsp sage
1 tsp thyme
dash of nutmeg
3/4 cup milk alternative (we used coconut)
1 cup chicken stock
1 tbsp apple cider vinegar (or 1/2 cup white wine)
1 tbsp butter alternative
2 1/2 tbsp gluten free flour
salt and pepper to taste

Egg Wash—
1/2 tbsp vegan mayonnaise
1/2 tbsp milk alternative or water, to thin the mayo

1. Make Your Crust
Put the flour, salt and sugar in to a food processor and pulse once to mix. Add butter, pulse until coarse. Add water, one tablespoon at a time, and pulse until your dough is slightly sticky. Form dough into a ball, wrap it in plastic wrap and refrigerate for an hour. Tip: Cold, cubed butter makes the dough light and airy. We cube it and stick it in the freezer so that it's a chilly as possible. 

2. Sauté Your Veggies
Drizzle a little bit of olive oil in a saucepan over medium heat and combine carrots, celery, onions and garlic. Once they're soft, empty them into a large mixing bowl and set aside. 

3. Create Your Sauce
In the same saucepan, combine chicken stock, butter, sage, thyme and nutmeg. Bring to a light boil and add milk alternative, vinegar and flour. Whisk until smooth, and leave on the heat long enough to thicken (about five minutes). 

4. Combine Your Filling
Pour the sauce over the vegetables and add your chicken and peas. Mix well and season with salt and pepper to taste. Portion the mixture into your ramekins or your 9in. pan.

5. Add The Crust + Bake!
Roll out your crust and cut circles large enough to cover each ramekin. Press the crust into the sides of the ramekin to seal it. Brush the egg wash over the top of the crust; this will help it turn golden-brown when baked. Poke some air vents into the crust to allow ventilation, and pop them in the oven for 20-25 minutes or until the top turns golden brown.


Ours turned out perfectly; the crust was light and flakey, the pie was amazingly creamy. I hope yours is equally delightful!


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8 comments

  1. Thanks so much for the Nayonaise/water idea! I always worry about what to top pie crust with because my daughter is allergic to eggs. I'm testing it out right now. :D

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  2. Delicious....I'm new to gluten free.....my tasted powdery. Is that the type of flour mixture I was using or is all gluten free flour powdery tasting when used?

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    Replies
    1. Welcome to the wonderful world of gluten-free living! Trust me, as time goes on things get easier and your results get better. While you'll rarely recreate the exact same texture and taste as you did before the switch, you'll come pretty close. I bring GF baked goods into my office often and find that people prefer mine to other, "normal" goods.

      Unlike in regular baking, gluten-free baking relies heavily on the nuances of flour. A lot of gluten-free cooks mix their own flours. We do too, sometimes, but our standard go-to is Bob's Red Mill All-Purpose Flour. It's comprised of slightly thicker flours and yields a less-powdery result than, say, King Arthur's brand. If you mix your own, the specific weight of the flour(s) and the starch affect your result.

      The Gluten Free Goddess, one of my favorites, has a great article here:
      http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html

      Did you mix your own flour or did you use a bag mix?

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  3. Slightly new to gluten free baking. Im allergic to wheat, rice, and corn and lots more. But those are the grains. I hate the taste of most breads and pastries that are made gluten free. And I was wondering if you could tell me if the crust in this recipie tastes "normal"... not gluten free. Can you tell a difference in the texture?

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  4. Did you mix your own flour mix for the pie in this photo or use a mix? Thanks!

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  5. Did you mix your own flour mix for the pie in this photo or use a mix? Thanks!

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  6. Made it last night for dinner! I Used regular milk instead of almond milk.
    I used frozen mixed veggies(took out the green beans) and the fresh carrots and onions. It turned out so good. My husband loved it and he's not the one with the gluten problem, I am. Made it in two 5 inch pie plates and had enough dough left over to make two little cherry pies in ramekins for dessert. Both were yummy!! Will make it again!

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  7. Hello, I was just diagnosed with celiac disease and I am really struggling with flour blends. I currently use one with xantham gum in it and was wanting to know if it would cause the filling or dough to be gummy. Thanks for the help!

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