Chicken Pot Pie
There is nothing more comforting than a chicken pot pie. The ones in the freezer section always make me sad, more gravy and salt than veggies and chicken. I boil a whole chicken in enough water to cover the bird. After removing all the meat, I return the bones to the water, add organic celery and carrots and simmer for about an hour. I get enough meat and stock to make about 4 pot pies (they freeze beautifully which means you can cook once and eat 4 times!). If you’re only making one pot pie, cube up the leftover chicken and freeze for a quick salad or chicken tacos. Portion the stock and freeze for soup or all of those Instant Pot recipes you have pinned on Pinterest. This dish can be made quicker if you’d like to use pre-cooked chicken (either frozen or rotisserie) and canned chicken stock. Always look for hormone and antibiotic free chicken and stock. Organic and free range are your best options. I use coconut cream to the gravy to add a nice creamy richness, but you could use any unsweetened milk alternative, or all chicken stock if you prefer.
Our pie crust mix is incredibly easy to work with. I’ll even let you in on a little secret… you don’t have to cut the butter substitute in like your grandma does, you can use your mixer. Cream your butter substitute, add the dry mix and blend until just incorporated. Whisk together your eggs, water, and vinegar and slowly add to your mix while blending on low to medium speed. Voila! Pie dough. It’s the beauty of gluten free, there’s no gluten to overwork leaving you with a tough crust. Plus, gluten free flours don’t absorb oils like wheat flour does, so there’s no need to mess around cutting in cold butter.
Enjoy this dish with a big ol’ leafy green salad!
Follow instructions on Free Love Bakery Pie Crust Mix, or use the short cut method described above. Divide into 2 portions and refrigerate while preparing filling.
1 cup cooked chicken, diced
10 oz. bag of frozen mixed veggies (for soy free, be sure to get a mix without edamame)
1 cup of organic, free range chicken stock
½ cup organic coconut cream
¼ cup tapioca starch
1 teaspoon ground rosemary
1 teaspoon salt
Pre-heat oven to 350 degrees. Whisk together chicken stock, coconut cream, tapioca starch, rosemary, and salt until all tapioca and coconut cream are dissolved into stock. Set aside. You will need to re-whisk right before adding to your pot pie as the tapioca settles to the bottom.
Roll out pie dough between wax paper, or on a silicone mat with a generous amount of gluten free flour (I use fine ground white rice flour, or sweet white rice, and have even used tapioca starch in a pinch). Using the wax paper or silicone mat to life the crust, drape the rolled pie crust over one hand. Place it in your pie dish and press into the pan to secure. You can check out a quick video here on how to get your crust into the pan in one piece!
Line the bottom of the dish with diced chicken and top with the full bag of frozen veggies. Re-whisk your gravy and pour it over your filling.
Roll your second pie dough just like the first, lining up your edges as you lay it on top. Finish the edge of your crust to seal. You can either roll the 2 layers of crust under and pinch between your pointer finger and thumb, or use a fork and press the 2 layers together into the lip of the dish. Cut four 1 inch vent holes in the top crust and bake for 1 hour. The gravy should be bubbling through the vent holes when completely baked. Add time in 5 minute intervals until gravy bubbles if needed.
Remove from oven and let stand for 5-10 minutes before serving.