Gluten-free Chicken Pot Pie. You Don’t Have To Miss It Anymore.
Posted by ivylau on February 25, 2015 - Leave a comment
Sorry if it sounds like bragging, but I was famous for my chicken pot pie among my friends and family. Once they tasted them, they always came back later asking for my chicken pot pies- family gatherings, dinners, whenever we came together for meals.
In recent years (after I became gluten-free), I noticed I made less and less of this dish. The truth is, it’s harder to make the gluten free version than regular chicken pot pie. Sometime, when family requests, I will make the regular pot pies and put the sauce, chicken and vegetable on top of the rice for myself. Of course, after I watched them eating the fluffy piecrust for awhile, I felt like I was being left out. Again. I had to have the real thing.
Funny how things work out. The other day, I was shopping at WholeFoods and saw this young lady holding a 6-8 the frozen piecrust. I had cooked with the frozen piecrust before and loved them. During our short conversation, she told me she defrosted the piecrust and rolled them for the top of a pie. Brilliant idea! I can make my chicken pot pie again. She also recognized me from Ivy’s Garden and had even tasted our Sweet & Sour Chicken at GFAF Expo before (“loved it,” she said). Wow-win/wi
- 2 gluten free pie crust (I used the Whole Foods GF pie crust)
- ½ onion
- 2 boneless chicken breast (diced)
- 2 small potatoes
- 1 carrot
- 1 can of Cream of Mushroom Soup (or homemade)
- ½ cup of milk
Defrost 2 piecrusts to room temperature
− Preheat oven 375°
− Cover 1 piecrust with baking paper, fill evenly with baking beads or uncooked beans.
− Bake 15-20 minutes until crust is golden.
− Remove paper and bead and cool to room temperature.
Step 2: To make the filling
− Dice onion, cut chicken into small pieces, and cut carrot, potatoes into small pieces
− In a large sauté pan, add oil over medium heat, sauté ½ portion of the onion until brown, add chicken and season to taste with salt and pepper. Cook for 3 minutes, put chicken aside.
− Add oil, sauté the other ½ portion of onion until brown; add potatoes, carrots (optional) and 1/3 cup of water; cook for 10 minutes or until soft and season to taste with salt and pepper. Add cooked chicken, 1 can of Cream of Mushroom, and ½ cup of milk. Cook, stirring constantly, for 2 minutes or until thick.
Step 3: Put it together
− Put filling on the prebaked piecrust.
− Fold the 2nd defrosted piecrust and pat it to dough form. Use rolling pin to roll the dough to fit the top of the pie
− Brush with egg wash (1 egg beaten with 1 tablespoon water)
− Bake 20 minutes or until the top piecrust is brown.
You can also buy our (Ivy’s Garden) Gluten Free Sweet & Sour Chicken, Gluten Free Lemon Chicken and Gluten Free Chicken Nuggets food products online or stores near you. http://www.ivysgardenfood.com/stores-or-online/ or read about our product reviews from other bloggers.
“I just tried your gluten free sweet & sour chicken and could not believe how GOOD it is…I can’t wait to try the nuggets and lemon chicken. …”
Carolyn Straaberg (Brentwood, California)