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?
