The only problem with this one is that I found it on a blog, over a year ago now and I can't for the life of me remember what blog it was. Or who wrote it or anything about it. I just printed off the recipe and there's nothing on the sheet that can give me any hints. I feel really bad. But since the recipe was so good, I'm going to write it out here. Just remember, it's not mine.
Gluten-free Chicken Pot Pie
2 large carrots, peeled and sliced into small pieces
1 medium yellow onion, chopped
3 red potatoes, cut into small pieces
1 c. peas
1 1/2 c. fully cooked chicken, cut into small pieces
3-4 Tbsp. butter
2 1/2 c. chicken broth
Sea salt and fresh pepper to taste
1/2 tsp. thyme
3/4 tsp. sage
1/2 tsp. oregano
1 1/2 c. GF flour
2 Tbsp. olive oil
1 c. skim milk (I used almond milk)
2 c. GF flour
1 1/2 tsp. sea salt
2 1/2 tsp. baking powder
1 3/4 c. skim milk (or substitute)
Preheat oven to 375F. In a pan or Dutch oven on the stovetop, melt butter over medium heat, adding onions, carrots and potatoes. Coat veggies in melted butter and add thyme, sage, salt and pepper. Lower heat to med-low for a few minutes. While veggies are cooking, combine 1 1/2 cups of flour blend with 2 Tbsp of olive oil in a small saucepan over low heat. Whisk with fork, slowly adding 1 cup skim milk. Keep on low heat, stirring to avoid lumps.
Add chicken broth to veggie mixture, simmer on medium heat for 2 minutes, and stir in chicken and peas. Remove "white" mixture from heat and whisk into center of veggie mixture. It has the tendency to clump, so really work at the lumps with the fork until white mixture is blended with the veggies and chicken mixture. Return to low heat.
For crust, combine all ingredients in a mixing bowl, whisk with fork. Pour heaping spoonfuls of veggie/chicken mixture into large, deep casserole dish or smaller ramekins for individual portions. Leave at least 1.5 inches of space between top of mixture and top of baking vessel. Pour crust mixture over the top, spreading out enough to lightly cover. Leave space at edges for the pie to boil and breathe in the oven. Bake for 35-45 minutes, serve hot.
It was a time consuming recipe but I had help. Dan was there throughout the whole process, chopping, stirring, mixing and taking pictures.
|Yummy veggies coated in butter|
|Delicious and healthy|