BLUE RIBBON GLUTEN FREE CHICKEN POT PIE
Categories Poultry Bake Kid-Friendly Wheat/Gluten-Free Dinner Casserole/Gratin Fall Winter
Yield 8 servings
Number Of Ingredients 17
Steps:
- PREPARE PIE CRUST: 1. Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. 2. Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. 3. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more. 4. Roll out one dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch. Preheat oven to 350 degrees PREPARE FILLING: 1. In a large frying pan, sauté or poach chicken breasts until cooked through. Remove from pan, cut into bite-sized pieces, and set aside. 2. Saute carrots, celery and onion in olive oil. 3. Place chicken stock in pan and bring to a boil. Add vegetables and cook for 15 minutes. 4. Add chicken and peas and cook for five minutes longer. 5. In a small bowl, whisk flour and water to make a thin paste. Thicken stock with flour paste, cook on low one to two more minutes. 6. Add sour cream cream, season as desired with salt and pepper. 7. Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. 8. Transfer pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet. 9. Bake at 350 degrees for 20-25 minutes or until top is lightly browned and liquid bubbles around the edges. 10. Let cool 10 minutes. Serve warm.
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Osayimwense Omuemu
[email protected]This chicken pot pie was a disappointment. The crust was soggy and the filling was bland. I would not recommend this recipe.
MD Azigul
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. It was so flavorful and delicious. I will definitely be making this again.
Richard Rodriguez
[email protected]This chicken pot pie is the perfect comfort food. It's warm, hearty, and delicious. It's the perfect meal for a cold winter night.
Terry Johnson
[email protected]I love that this chicken pot pie is gluten-free. It's a great option for people with celiac disease or gluten intolerance.
hassan hareb
[email protected]This chicken pot pie is a lifesaver for busy weeknights. It's quick and easy to make, and it's always delicious.
Nicole Durant
[email protected]I've made this chicken pot pie several times now and it's always a hit. My friends and family love it. It's a great recipe for a potluck or a weeknight dinner.
Sunny sunny
[email protected]I thought the chicken pot pie was bland. It needed more seasoning.
Prabin Khadka
[email protected]The chicken pot pie was good, but the crust was a little too dry for my taste.
Diane Citta
[email protected]I followed the recipe exactly and the chicken pot pie turned out perfect. The crust was golden brown and the filling was bubbling. It was delicious!
Moneeb raja Moneeb raja
[email protected]This chicken pot pie was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. My family loved it!
Abdulkerim Shfa
[email protected]I was skeptical about making a gluten-free chicken pot pie, but I was pleasantly surprised. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Denise Qualo
[email protected]This chicken pot pie was a hit with my family! The gluten-free crust was flaky and delicious, and the filling was creamy and flavorful. I will definitely be making this again.