GF Chicken Pot Pie
Many requested my recipe! I adapted this from a great recipe we found online (see below). This recipe makes at least 2 meals for a family of 4. The crust/pie is just as good with leftovers heated in microwave!
My tips: add some extra of all veggies/spices, & double the onion (about 1 small to medium white onion & same of red onion).
Ingredients
4 tablespoons unsalted butter
1 lb. boneless skinless chicken breast -cut into small bite size pieces
1 cup sliced carrots
1/2 cup sliced celery
1 cup chopped onion
1 to 1/2 cup chopped red onion
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1/4 cup of Cup4Cup flour
1 full can of organic coconut milk
1 cup chicken broth
1/2 cup frozen peas
2 tablespoons minced fresh flat-leaf parsley
2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated – 1 box) You can use any pie crust recipe as long as you replace the flour it calls for with the awesome gluten free Cup4Cup flour. You cannot tell the difference in any baking (even my Christmas sugar cookies are awesome with it)! For crust can use Cup4Cup Flour & can use Earth Balance butter (likely for all of the crisco, but I used half Earth Balance and half Crisco). Once you roll it out, you will pick up in pieces and fit/pat into pie pan.
Instructions
Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
Cool for 15-30 minutes before slicing and serving.**
Notes
*Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator. **The longer the pot pie can cool before slicing, the thicker/less runny the filling will be.
The stuffing will make more than 1 pie, so recommend making extra crust for a smaller pie pan (will make another instagram with pic of little foil pans I purchased on Amazon as you can make ahead and freeze). Enjoy!!!
I’m thankful I found this Best Chicken Pot Pie recipe at https://www.thewholesomedish.com/the-best-classic-chicken-pot-pie/ and it will be a staple in our home! As you can see, I adapted it and made it my own!
