I love chicken pot pie but don't eat it very often because it is a little time consuming to make the traditional way (with a full pie crust). I found this recipe the other day for a
Gluten Free Chicken Pot Pie that looked really easy to make and only has a top crust. So yesterday, I cooked up some chicken and today I made my version of the recipe since I didn't have some of the ingredients in the original recipe. I've included my notes and prep instructions below.
This recipe was not as quick to make as I hoped, but it was worth the time to make. I enjoyed the filling tremendously and the topping was kind of like corn bread. I would make this dish again. It was so good on this cold Winter day!
Gluten Free Chicken Pot Pie
**Precook 1 lb of Chicken ahead of time.
For the Chicken-Vegetable Filling
First I prepped my vegetables.
2 cups of Broccoli florets (chopped)
25 Baby Carrots (thinly sliced)
1 small yellow onion (finely chopped)
2 garlic cloves (minced)
In a Dutch Oven I added 2 tblsp of Olive Oil and cooked the onions over medium heat until they were soft. Then I poured the onions into a bowl.
I combined the dry ingredients in a small bowl and whisked well:
2 tblsp rice flour, 1/2 tsp dried mustard, 1/2 tsp salt, 1/4 tsp pepper
In the Dutch oven I add 2-3 tblsp of Olive Oil then poured in the dry ingredients. I cooked the mixture over medium heat for a few minutes.
I slowly added a 14.5 oz can of Chicken stock to the dutch oven and whisked well. Once the mixture was boiling I added in dried basil (a few shakes) and my prepped vegetables. I turned the heat down to low and cooked the ingredients covered for 12 minutes.
While the mixture was cooking I shredded my 1 lb of previously cooked of chicken. Since I didn't have sour cream I whipped up some cream (from our raw milk) with some lemon juice. I made about 3 tblsp of sour cream. I also preheated my oven to 425 degrees.
When the vegetables were done cooking I turned off the stove top. I added the chicken and sour cream to the dutch oven and stirred up the ingredients. Then I poured the vegetable mixture into a 9 x 13.
For the topping
In a small bowl I combined :
1/2 cup of cornmeal, 1/4 cup rice flour plus 2 tblsp, 2 tblsp tapioca flour, 3/4 tsp xanthan gum,
1 1/2 tsp of baking powder, 1/2 tsp salt,
In another small bowl I combined:
1 tblsp honey, 3/4 cup raw milk, 2 tblsp olive oil
Then I combined the dry ingredients into the wet ingredients. I poured the batter onto the Chicken -Vegetable Mixture in the 9 X 13 and then carefully spread the mixture across the top.
I baked the dish for 30 minutes. Then let it cool for about 10-15 minutes.
Serves about 6.
Notes: I accidentally set my temp to 450* so my topping was a little darker than it should have been. Oops! So I pulled my Pot Pie out of the oven about five minutes sooner. Don't you hate it when that happens?
Last night my hubby made Schnitzel for dinner. Schnitzel is pork that is flattened, breaded and fried. My husband picked up this family favorite when he was living in Germany while serving in the Air Force. We don't eat it very often but when we do it is such a treat! We usually serve honey mustard on the side for dipping. Yummy!
