Chicken Pot Pies II

chicken pot pies2
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 turkey/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 leftoverturkey chicken diced.
1 cup frozen peas or beans or peas and carrots

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 may 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.

Makes 1 9″ deep pie.  I usually double or triple the recipe and make a bunch of 5″ pot pies.

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