Friday, January 25, 2013

GF Chicken Pot Pie - New Recipe #2

Here is the second recipe I tried in order to reach my goal of trying 10 new recipes this year, as can be read in my 13 Goals for 2013 post.

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

The Filling:
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)

The Crust:
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.

Chicken frying
The veggies smelled so good while they cooked in the butter and spices.

Yummy veggies coated in butter
The topping was a little weird and I wasn't sure how it would turn out. It looked a bit like a parched desert when it was finished though.

Parched topping
But oh my goodness was this chicken pot pie good! It turned out amazing and I basically just wanted to eat it all right then and there. Luckily it made a lot, this dish as well as smaller one. So we had it that night for supper, I had it for lunch the next day and then we had it for supper again. I also froze a lunch sized serving that I could take in my lunch at a later point.

Delicious and healthy
It took a little while to make it but the end result was definitely worth it. I would highly recommend this recipe to others. And you could just use normal flour instead of GF flour if you want. It doesn't need to be a gluten-free recipe. I'm so glad I found a good recipe for chicken pot pie, as it's one of my favourite meals.

2 comments:

  1. The top does look a little unusual, I'm glad it was tasty!

    ReplyDelete
  2. I know, the top was just weird. I'm not sure if I did it right actually. Oh well, it did taste good!

    ReplyDelete