Gluten-Free Chicken Pot Pie
I’ve been busy behind the scenes building a new home for my gluten-free recipes. It made sense to me to start with a family favorite—comforting, calming Chicken Potpie.
So much has changed (more on that later) since I was Cooking for Isaiah before he went off to college. Now, at almost 26, he has an incredible life in San Francisco. He’s also the head chef in his home kitchen—cooking gluten-free, of course. What made me post this recipe today?
Yesterday, I received an email from a reader of my cookbooks and former website, Silvana’s Kitchen. It was tender, vulnerable and generous. Even more, it made me remember why I started blogging in the first place—the desire to make an open-hearted connection and belong to a community of women with a shared sense of purpose and self.
Thank you, Kimberly, for inspiring me to return from my much-needed, reflective hibernation. Here’s the recipe for Chicken Potpie you were missing. I truly wish the best for you, too.
Until we eat again,
gluten-free CHICKEN POTPIE
gluten-free ≈ dairy-free optional ≈ sugar-free
Makes One 9-inch double-crusted pie
Prep Time 30 minutes
Cook Time 1 hour 19 minutes
INGREDIENTS
¼ cup plus 1 tablespoon olive oil
1 small onion, finely chopped
2 celery stalks, halved lengthwise and cut into ¼-inch pieces
1 large carrot, quartered lengthwise and cut into ¼-inch pieces
Salt and pepper
One 8-ounce package sliced mushrooms
¾ cup chicken broth or water
2 tablespoons My Gluten-Free All-Purpose Flour, plus more for dusting
¾ cup plus 1 tablespoon heavy cream or dairy-free creamer
One store-bought rotisserie chicken, torn into ½-inch pieces (about 4 cups)
1 cup frozen peas
2 teaspoons chopped fresh thyme leaves or 2 tablespoons chopped fresh parsley
1 pre-prepared All-Purpose Pie Crust dough (recipe below), divided into
2 equal pieces and refrigerated
DIRECTIONS
1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion, celery, carrot, ½ teaspoon salt and ¼ teaspoon pepper and cook until crisp-tender, about 5 minutes. Increase the heat to medium-high, add the mushrooms and cook until tender, about 5 minutes. Stir in the flour for 1 minute. Stir in the broth and scrape up any browned bits. Add the cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in the chicken, peas and thyme. Let cool.
2. Place a rack in the lower third of the oven and preheat to 400º. On a piece of parchment paper, roll out each dough piece to form a circle about 11 inches in diameter and ¼-inch thick. Line a 9-inch pie plate with 1 dough round to cover the bottom and sides. Add the cooled chicken filling and cover with the remaining dough round, crimp with a fork to seal and cut a few slits on top.
3. Place the pie on a baking sheet and brush with the cream. Bake for 30 minutes, then lower the oven to 350º and bake until golden, about 35 minutes more; let cool on a wire rack for 15 minutes before serving.
ALL-PURPOSE PIE CRUST
This crust is a small flaky miracle. To prevent the edges from over-browning, I loosely cover them with aluminum foil. I like to make an adjustable foil ring: Just take a 10-inch square piece of heavy-duty aluminum foil and fold in four, then cut out a quarter circle, leaving about a 2-inch perimeter. The pie crust dough will keep, covered, in the fridge for up to 2 days or frozen for up to 3 months.
gluten-free ≈ dairy-free ≈ sugar-free
Makes Two 9-inch pie shells or about 1 3/4 pounds pie crust dough
Prep Time 25 minutes
Cook Time 40 minutes
2¾ cups My Gluten-Free All-Purpose Flour or store-bought
½ teaspoon salt
1 1/3 cups chilled shortening, cut into small pieces
In a food processor, pulse together the flour and salt. Add the shortening and pulse until coarse crumbs form, about 10 seconds. Pour in 2/3 cup ice water and pulse until the dough comes together and the water is fully incorporated, about 30 seconds; divide into 2 equal pieces, wrap each in plastic wrap and flatten each into a rough circle.
QUICK RECIPE SWAPS
My Gluten-Free All-Purpose Flour → Your favorite store-bought brand
1 tablespoon heavy cream for brushing the pie → 1 large egg beaten with 1 teaspoon water
