Growing up, I loved eating frozen pot pies. I know that sounds terrible, but my mom always had them in the freezer for when my brothers and I came home from school and needed a snack. As a kid I didn’t cook a lot, so frozen food and instant noodles were my go to. Oh how far I have come…
We made this right after Thanksgiving because it’s the season of pies! Actually it was because Chef K showed up at my door with fresh carrots and celery from his mom’s weekly farm box delivery. How can I ignore fresh veggies?!
This was a surprisingly easy recipe for me. The filling is easy to toss together. The tricky part is making the dough. As many of your probably know, gluten free dough can sometimes just crumble. I did not flour my surface when I rolled out my dough because I didn’t want the dough to get too dry. I instead rolled it over the saran wrap that I had wrapped it in. This made it way easier to handle!
Keep your carrots in your pie, not the floor,
Your favorite alternative chefs, K & T
Chicken Pot Pie
Ingredients
Pie Crust
- 1 cup gluten free flour Bob’s Red Mill 1:1
- 5 tbsp butter cubed
- 1 large egg yolk
- 2 tbsp ice water
- Pinch of Kosher salt
- 1 egg for egg wash
Filling
- 2 chicken breasts cooked and cubed
- 2 tbsp butter
- 1 small onion diced
- 2 garlic cloves minced
- 1 tsp fresh thyme leaves
- 3 carrots peeled and diced
- 2 celery sticks sliced
- 3 tbsp cornstarch
- 2 cups chicken stock
- Salt and pepper
Instructions
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Start with sifting your flour and salt into a medium sized bowl, then add butter to bowl. Break butter down with your fingers to combine with the flour. Place bowl in the fridge for 15 minutes.
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Whisk egg yolk and butter together. Take flour and butter out of the fridge and add in the egg yolk mixture. Knead the dough with your hands until you form a dough ball. Wrap your dough ball in saran wrap and place in the fridge until you are ready for it.
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Heat up saucepan over medium heat, then melt butter in the pan. Add onions, celery, carrot, and garlic to the butter. Cook for a few minutes until onions are translucent and veggies are cooked through.
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Whisk together cornstarch and 1 cup of broth to create a slurry, then pour into the veggies. Let simmer until sauce thickens, then pour in the remaining chicken broth.
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Add remaining thyme and chicken to the pan. Season with salt and pepper to taste. When the sauce has thickened, ladle your chicken mixture into 4 ramekins.
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Remove dough from fridge and let it get to room temperature. Roll dough out to ⅛ inch thick and cut 4 circles to cover the ramekins. Cut an “x” into the top for air to get out.
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Brush your crust with egg wash, then bake at 375 degrees F for 40 minutes. Serve hot!