When I had the unfortunate experience of being allergic to basically everything on the planet (gluten, dairy, eggs, bananas, peanuts…), one of the things I missed most was chicken pot pie. It was winter, and I wanted comfort food, especially good, soft chicken pot pie topping crust, or any type of crust for that matter. I was desperate.
Then I found Bob’s Red Mill gluten free flour mix, and I was saved. This stuff is amazing. I was humming my way around the kitchen as I made this dish, and let me tell you, it didn’t disappoint.
Now that I am magically cured of all my allergies (yay!!), I no longer have to do things the gluten free way. But for those out there who still must, this recipe is a winner.
Gluten Free Chicken Pot Pie
Note: All measurements are approximate
2 boneless, skinless chicken breasts, cubed into bitesize pieces
3 carrots, sliced
Heat a pan til the meat sizzles when you lay it down. Try to lay down the chicken in a single layer. Overcrowding the pan won’t give you the beautiful golden finish. Cook meat for a few minutes, then add the carrots, peas and corn. Season to taste with salt, pepper, and garlic powder. Cook til meat is done. Set aside.
1/3 cup olive oil
1/3 cup Bob Mills Gluten Free All Purpose Flour blend
2 cups chicken stock
1 cup rice milk
Heat the oil in a pan. Whisking constantly, add the flour until it forms a nice, thick, bubbly consistency. Add the chicken broth a bit at a time. The flour/oil mixture will almost ball up, but don’t add too much chicken stock at once or else it will get clumpy. Keep adding slowly, whisking constantly. When you feel you have added enough chicken stock, add rice milk till it becomes a nice, thick sauce. Note: it will seem like you have way too much sauce for the filling, but it will keep it from getting dry. Add the sauce to the filling, heat till you are done making the crust.
2 cups Bob Mills Gluten Free All Purpose Flour blend
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
5 Tbsp organic shortening (make sure it doesn’t have any hydrogenated oils!)
1 cup rice milk mixed with 1 Tbsp lemon juice (let sit for a minute)
Mix the first 4 ingredients. Cut in the shortening. Add the milk. Mix everything together and let stand for a minute or two. It will seem soupy at first, but it will firm up, I promise! And one of the great things about cooking gluten free: since there’s no gluten, your dough won’t get tough from overmixing! The only thing you have to watch out for it blending in the fats too much. Part of that flaky, tender texture comes from the way the fat works with steam in the oven to create little pockets.
Pour the filling mixture into a 9×13 inch pan. Pour the “crust” over the top, distributing evenly. Bake at 425 until the crust is a beautiful golden brown on top, and has a good solid sound when you tap it. Let stand for a few minutes. Enjoy!