Delicious Gluten Free Chicken Pot Pie

Had this tonight for supper along with a wheat flour pastry pot pie and the comment was that the gluten free one tasted better!  The butter in the crust gives it a great taste!

Ready to bake!

The recipe I use is from “The Art of Gluten Free Baking” and is Jeanne’s gf pie dough.

Ingredients
2 1/3 cup Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cold and cut into pieces (you can also use lard)
1 tablespoon vinegar
5-7 tablespoons cold water (I use 3-4)
extra tapioca flour for rolling out – or use your Birds Hill Pie Machine.
Jeanne’s Gluten-Free All-Purpose Flour Mix
1 1/4 cup brown rice flour
1 1/4 cup white rice flour (I use oriental rice flour)
1 cup tapioca flour
1 cup sweet rice flour (also called glutinous rice flour)
2 teaspoons xantham gum or guar gum
Wisk the above dry ingredients together and set aside.
To make the crust place flour, sugar and salt into a large bowl.  Mix together with a spoon until combined.  Add butter pieces to the dry ingredients mixture.  With fingers, start rubbing together the butter and the dry ingredients.  This will take some time.  Do this until the resulting mixture looks like wet sand mixed with pebbles. You may also use a food processor to do this. Add the vinegar and rub into the mixture.  Add water one tablespoon at a time, rubbing into the mixture.  You want to add enough to create a dough that holds together well but is not wet.  Divide into two fairly equal pieces a slightly smaller one for the top crust.  Chill for 20-30 minutes if rolling by hand.  Roll between plastic wrap or dry waxed sheets.  If you need to dust with flour use tapioca or the sweet rice flour.

Birds Hill Pie Machine
Chicken Pot Pie Filling
 1/3 cup butter
1/3 cup finely diced onion
 3/4 cup finely diced carrot
 1/2 cup diced celery
1 3/4 cups chicken broth (store bought or homemade)
2/3 cup milk
3 tablespoons sweet rice flour (or cornstarch)
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon poultry seasoning gf
1/4 teaspoon garlic powder   
 1 pound cooked leftover chicken diced.
1 cup frozen peas or beans

Method:
In large sauce pan, melt butter and saute onion, celery and carrots.  Add chicken broth and simmer until carrot is almost cooked.  Mix rice flour and milk together – stir into the onion and broth mixture and bring to a gentle boil while stirring.  Add the peas/beans, chicken and seasonings.  Simmer a few minutes and then let cool completely.  Prepare your pie shells or take chilled shell out of fridge.  Fill with filling and cover with top crust.  Cut a few slits in.  You make freeze the pie at this point.  If you plan to bake it right away I suggest chilling the whole pie while you preheat the oven.  Bake a “fresh” pie at 400 degrees for 35 minutes until pastry is golden and fillings is bubbly.  Bake a completely frozen pie at 375 degrees for 45-55 minutes until golden and bubbly.  Let stand 10 minutes before serving.  If you wish to have a firmer filling use 4 tablespoons rice flour to thicken instead of 3.

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