Chicken pot pie is in that realm of comfort foods where few dishes can rival, and this version has the most amazing gluten free crust. The crust bakes up perfectly, it so scrumptious, and it is the best meal when you are craving something hearty and delicious?
TO MAKE THE CRUST FOR THIS CHICKEN POT PIE
In my recipes I measure most ingredients in grams. It is more accurate and you will need a kitchen scale to make this recipe. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price. I have used my own gluten free flour blend in this recipe.
Gluten Free flours used are – sorghum flour, tapioca starch, potato starch, oat flour, and brown rice flour. Plus, you will need some gluten free sourdough starter that is either active, or 1 to 2 days old.
If you cannot tolerate oat flour you can substitute it with quinoa flour.
Mix the dough in one large bowl, adding the wet ingredients along with the starter and them mixing in the dry ingredients. Mix the dough until it easily forms into a ball and then split it in two. One part for the base and one part for the top crust.
Roll the pieces of dough out onto a piece of parchment paper dusted with rice flour. I used a 10 inch, cast iron frying pan for baking the pie, and rolled out the two pieces of pastry to fit that size, otherwise use a pie plate.
Prepare the Filling
Melt the butter in a large frying pan, over medium heat, then add the onions and cook them until they are just soft. In the same pan with the onions, add the diced chicken and cook until the chicken is mostly cooked through, as it will continue to cook in the pie.
Meanwhile, make a paste in a medium saucepan with the cornstarch and a little of the water, before adding the rest of the water and milk. Cook this mixture while constantly stirring, for about 3 or 4 minutes, or until it has thickened nicely. Add the peas and the carrots to the saucepan and cook them for a few minutes. Combine all of the filling mixture, but let it cool to luke warm, before adding it to the prepared pie crust base.
Assemble the Chicken Pot Pie
Preheat your oven to 400°F (204°C). Place the pie crust base into the pan, and bake it blind for 10 minutes. Remove the pan from the oven and add the chicken and vegetable filling, spreading it out evenly. Cover the filling with the second sheet of pie crust and crimp the edges to seal. Make a few slits on the top crust to allow steam to escape during baking.
Bake and Enjoy
Place the pie dish into the oven and bake it until the crust is golden brown and the filling is bubbling. Remove the pie from the oven and let it cool for a few minutes before slicing into it.
Serve this delightful chicken pot pie as a main dish for a cozy dinner with your family or friends. The delicious crust, creamy filling, and tender chicken will surely leave everyone wanting more. Pair it with a salad for a complete and satisfying meal.
Chicken Pot Pie
For the pastry
- 230 g gluten free sourdough starter active starter, or 1 to 2 days old
- 100 g milk, room temperature
- 1 large egg, room temperature
- 7 g whole psyllium husk
- 80 g sorghum flour
- 40 g tapioca starch
- 40 g potato starch
- 45 g oat flour
- 40 g brown rice flour
- 1 tsp baking powder
- 15 g sugar
- 1 1/2 tsp salt
For the Filling
- 2 medium chicken breasts
- 2 tbsp butter
- 1 medium onion
- 2 chicken bouillon cubes I used McCormicks
- 4 tbsp cornstarch
- 300 g water
- 100 g` cream
- 1 tsp sage powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups frozen peas and carrots Green Giant is gluten free
For the Pastry
- Preheat the oven to 425°F with the rack in the middle of the oven.
- Line a cast iron pan with parchment paper
- In a large bowl beat together the starter, milk, egg and psyllium husk.
- Add the sorghum flour, tapioca starch, potato starch, oat flour, brown rice flour, baking powder, sugar and salt. Mix well until there is no loose flour.
- Split the dough in half to create a top and bottom crust.
- Roll the dough out onto parchment paper that is dusted with flour. Transfer the rolled out dough into the prepared cast iron frying pan or pie plate.
- Place the pie crust bottom into the oven and pre bake it for 5 minutes to prevent a soggy crust. I used pie weights on parchment paper, but it can be baked without these.
Make The Filling
- In a large frying pan on medium heat, add the butter and onion. Cook for about 3 minutes, stirring often, until the onion has softened a little.
- Add the diced chicken to the pan with the onion and cook it most of the way through, which will take about 5 minutes.
- In a medium saucepan, make a paste with the cornstarch and some of the water, continually stirring. Add in the remainder of the water and the milk and cook this mixture for about 3 minutes, stirring all the time until it has thickened.
- Add the peas, and carrots mixture, and seasonings to the saucepan. Cook on medium low heat for about 5 minutes, while occasionally stirring.
- Add the chicken to the vegetable mix, gently combine them all well and let the mixture cool a little, before adding it to the pie crust base.
- While the filling is cooling, roll out the top crust.
- Roll out the dough on parchment paper dusted with flour. This will make it easier to transfer the rolled out dough to the top of the pie.
- Transfer the cooled filling to the pie crust base.
- Roll the crust up in the parchment paper and then gently unroll it, on top of the pie filling. Use a fork to seal the edges and poke a couple of holes in the top crust.
- Bake the pie in the oven for 10 minutes, then reduce the heat to 400℉ and bake the pie for another 10 minutes, until the crust in golden and the filling is bubbly. Cover the top of the pie with tin foil if you think the crust is browning too much. Let the pie cool for at least 5 minutes before slicing and serving.
- Chicken pot pie is definitely at its best the same day, but if there are any leftovers, make sure to keep then in a covered container in the fridge. Eat within 2 days.