Chicken Pot Pie
(filling adapted from Two Peas & Their Pod, crust by Michelle Brazeau)
2 1/2 cups Kinnikinnick all purpose gluten free flour
1 1/8 cups unsalted butter, cool but not cold, cut into small pieces
1/2 tsp salt
1/2 cup of full-fat sour cream
1/4 cup unsalted butter
1/3 cup minced onion
3 medium carrots, peeled and diced
1 large stalk celery, diced
3 cloves garlic, minced
1/3 cup gluten free all-purpose flour
1 1/2 tsp fresh thyme, minced
1 tbsp fresh parsley, minced
1 tsp salt
1 tsp ground black pepper
1 and 3/4 cup homemade bone broth (You can find my recipe here. I really recommend a good quality broth be used.)
1/2 cup almond milk
3 large chicken breasts, cooked (steamed, fried, or baked) and diced
1 cup frozen peas
1 egg for egg wash
- Make pie crust. Whisk flour and salt together in a large bowl. Add in butter, and cut into flour until a grainy texture is created. Make a well in the centre of the flour mixture, and add sour cream. Fork the flour over the sour cream until mixed in, and then use hands to combine well, making a dough that sticks together. Divide the dough into 2 equal amounts, shape into disk, wrap in saran wrap, and refrigerate for about an hour. When the filling is almost ready, remove the dough from the fridge, and let rest for about 15-20 minutes before working it. Once dough has reached a workable temperature, roll it out onto floured parchment paper. Lightly dust the dough, and place another parchment sheet on top before rolling out to desired size with a rolling pin. I recommend rolling to about 1/4 inch thickness. Transfer to 9 inch pie plate, lifting and lightly pressing onto the plate to get a nice lie. Cut excess dough off from around the edges with a knife or kitchen shears. Roll out your second disk of dough in the same manner, and set aside for the top of your pie.
- Melt butter in large pan, and add onion, garlic, carrots, and celery. Cook until softened. While vegetables are cooking, whisk together the flour, salt, black pepper, thyme and parsley in a small bowl. Set aside. In medium bowl, whisk together the broth and cream. Slowly add flour mixture to the broth mixture, whisking well to make sure that the flour doesn’t clump, and there are no lumps. Continue until all of the flour has been incorporated into the broth mixture.
- Once vegetables are softened, add the broth and flour mixture to the pan, whisking to make sure no lumps form. Bring to a boil, and then reduce heat to low, and allow to simmer for about 10 minutes, whisking frequently.
- Once 10 minutes are up, your mixture should be thickening. Add your cooked chicken and frozen peas, and mix well. Remove from heat and set aside.
- Go back to your pie plate now, and use the egg wash on the bottom crust to protect it from getting too soggy. Make sure to do the sides and edges as well.
- Add your filling up to about 1/8 of an inch from the top edge.
- Make sure that your edges have the egg wash on, and then place your top crust on top, sealing your edges. At this point, feel free to get creative with your edging. Cut off excess dough from the edge with a knife or kitchen shears. Vent the top of your pie with slits, or get creative with designs.
- Use the egg wash on the top and edges of your pie. This will help the pie brown properly, as gluten free dough doesn’t brown the same as wheat dough. Make sure to use the egg wash on the edges of the dough as well, to help seal in the filling.
- Bake in a preheated 400 degree Fahrenheit oven for at least 45 minutes, or until the crust reaches the colour you like. Remove from oven, and cool on wire rack for about 15 minutes before cutting into it and serving.
**If you like a thinner crust, this can make 2 regular pies. There is enough filling to manage!