Sunday, December 25, 2011

Chicken Pot Pie-2

Recipe number two for chicken pot pie. I liked it better than the first recipe. I roasted the chicken with the Roast Chicken with Herbs recipe and saved the drippings. The topping for the pie was gluten-free. I got that recipe from Silvanas Kitchen. Here is my best guess as to how I made the filling.

1 small onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
6 mushrooms, chopped
1/2 C frozen peas
Other veggies
2 C cooked chicken, cut into small cubes

Saute onions, celery, and carrots till the onion is slightly transparent. Add chopped mushrooms and saute just a bit. Then add frozen peas and any other vegies you want. I added some left over roasted potatoes cut into cubes. Then add your cooked chicken. Pour this into a baking dish.

Preheat the oven to 375F.

1/4 C chicken drippings (from your roasted chicken) or butter or oil
1/4 C GF flour mix
3 T corn starch
3 C vegetable stock

Mix the flours and fat together over medium heat till smooth. Then add the vegetable stock. Bring to a boil, then simmer till thickened. Add to the vege mixture.

GF Crust for topping

1¾ cups (245g) Gluten-Free All-Purpose Flour Blend
¼ teaspoon salt
8 tablespoons (117g) butter, cut into small pieces
1 egg (58g), lightly beaten, plus 1 egg beaten with 1 tablespoon water, for egg wash

In a food processor, combine the flour blend, salt and butter and pulse until coarse crumbs form. Add the beaten egg; pulse until the dough almost forms a ball. Remove the dough and gather it into a ball.

Place a piece of plastic wrap on a clean surface. Lightly dust with flour blend and place the dough on top, sprinkle with more flour and cover with another piece of plastic wrap. Using a rolling pin, roll the dough into a shape that will cover your baking dish. Remove the plastic wrap on top of the dough. Flip the dough on top of the pie filling and remove the plastic wrap. Trim any excess dough, crimp crust edges together. Brush the dough with the egg wash and make 3 slits on top. Place on a baking sheet (to catch any drips); bake until golden, about 1 hour.

**I forgot to take a photo before we dove in. This is my favorite chicken pot pie so far.

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