Chicken pot pie is one of those classic comfort foods that sometimes you just have to have - and this recipe for gluten-free chicken pot pie by Gluten-Free Baking By Rachelle hits the spot, any day of the year.
Course: Main Course
Keyword: chicken pot pie recipe, gluten-free chicken pot pie, gluten-free dinner recipe, gluten-free main dishes, gluten-free pie recipe
1/3cupButter (I used earth balance buttery spread)
1 3/4cupsChicken Stock
FOR THE CRUST:
In a medium sized metal bowl add 2 cups all purpose gluten-free flour (Jules), 2/3 cup earth balance shortening sticks, 1 teaspoon salt, using a pastry cutter or two knives cut mixture until it resembles a course meal, slowly add 1 Tablespoon of water at a time careful not to add to much or dough will become sticky, when dough comes together form two separate dough balls and wrap individually in plastic wrap.
Let rest on counter for 30 minutes. **DO NOT REFRIGERATE DOUGH**
After the dough has rested use the all purpose gluten-free flour (Jules) for rolling
**NOTE** I DOUBLED THIS RECIPE TO MAKE 4 PIE CRUSTS
FOR THE FILLING:
In a large sauté pan add carrots, celery, onion, celery, thyme, salt, pepper, red potatoes, corn, and olive oil sauté until vegetables are almost tender
Remove from heat and add chicken and peas, stir until combined
In a medium sauté pan cook on medium high heat add butter and flour to create a roux, add salt and pepper to taste cook for 2-3 minutes stirring constantly with a whisk, slowly add chicken stock and rice milk continuing to stir briskly removing all chunks, cook until mixture thickens.
After mixture has thickened remove from the heat and add to vegetable mixture making sure mixture is thoroughly combined.
Pour mixture into prepared pie plates and seal with rolled top, decorate as you desire and bake for 45-50 at 350 degrees F or until mixture is bubbly and crust is golden.