Go Back

Chicken Pot Pie

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. 
Print Recipe
Prep Time 40 minutes
Course Main Course
Cuisine gluten free
Servings 8

Ingredients
  

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

Instructions
 

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.
Keyword chicken pot pie