Chicken Pot Pie
Crust:
1 cup blanched almond flour
3/4 cup tapioca starch
1/2 teaspoon paprika
1/2 teaspoon finely ground sea salt
1/4 teaspoon gluten free baking powder
1/8 teaspoon ground white pepper
1/4 cup very cold butter
1 large egg
3 Tablespoons ice cold water
Pot Pie Ingredients:
2 cooked, shredded chicken breasts
1-1/2 Tablespoons butter
1 bag mixed veggies
2-3 small potatoes, diced
1 small onion, finely chopped
homemade cream of chicken (recipe below)
1 teaspoon finely chopped fresh thyme (or use the spice from your pantry)
1/2 teaspoon finely chopped fresh rosemary (or use the spice from your pantry)
Crust Instructions:
1. In the bowl of the food processor, combine almond flour, tapioca flour, paprika, salt, baking powder, and white pepper. Pulse a couple of times to get rid of any lumps and combine.
2. Using a cheese grater (I just cut mine into small cubes), grate cold butter into flour and spice mixture.
3. Add egg. Pulse 5-6 times so butter and egg are just incorporated. Don't over mix.
4. Add cold water and use a spatula to mix in until combine.
5. Transfer dough to a bowl or piece of parchment paper. Place in freezer for 1/2 hour.
6. Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and rolls out to desired size or just your fingers to push into shape you want. I used a single baking dish to cook my pot pie so tried to shape my dough to cover it. You will want to do the same or shape the dough to cover individual dishes, however you plan on baking the pot pie(s).Once you have the shape(s) you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use.
Pot Pie Instructions:
1. Preheat oven to 350.
2. Saute onion and potatoes in butter.
3. Combine shredded chicken, mixed veggies, potatoes, onion, spices, and homemade cream of chicken. Put into 11x7 baking dish.
4. Remove rolled out dough from the freezer and gently remove from parchment paper from one side. Flip dough onto baking dish and carefully remove remainder of parchment paper letting the dough fall onto the pot pie. Scrap the edges a little so that there isn't too much overhang. Remove any excess dough from the dish and discard. Use a small knife to cut 2 to 3 slits to allow some steam to escape while cooking.
5. Bake uncovered for 1 hour and 10 minutes or until crust is beginning to brown all over. Allow to rest 10 minutes. Enjoy!
Homemade Cream of Chicken
10 oz milk (dairy free or regular)
1 Tablespoon cornstarch, tapioca starch or arrowroot starch
1/2 Tablespoon butter
1 Chicken boullion cube
salt and pepper to taste
Combine all ingredients in a sauce pan. Cook on medium-high heat until thickened. Remove from heat and use. This is equal to one can of soup.
I have been using this recipe for years. I love how creamy and easy it is! I can quickly make this to use in any recipe and I always have the ingredients on hand.
