March 19, 2008

Chicken Pot Pie

When I was six, my favorite meal was chicken pot pie. At least once a month or more if we could persuade her, my Mom would make us pot pie for dinner. She would line each small pie pan with crust and then fill them with chicken, carrots, peas, potatoes and sauce. Then she'd top it off with another layer of crust with pretty decorations cut into the top of the crust.

Her tender flaky crust was my favorite part of chicken pot pie. I'd break it open, eat the filling out of the shell and save the crust for last, because my Mom is a pie crust master. Anytime she'd make pie crust, she'd save the little left over bits for us. She'd lay the left overs on a cookie sheet, sprinkle them with sugar and cinnamon. While they were cooking, the sugar would melt and merge with the cinnamon for a crispy treat.

As we grew older and started participating in a wide variety of after school activities, many of the dishes my Mom made were substituted with frozen alternatives. Tasty in the beginning, but over time cost cutting changed the quality of the pot pies she would buy. Eventually, chicken pot pie became one of those supper dishes that was rarely served as we got even older, replaced by new family favorites.

I've been thinking about chicken pot pie for a , how I was going to make it dairy free. Then I noticed that Carrie's (Ginger Lemon Girl) husband Michael created a rustic chicken pot pie for them. I was inspired to change up my family's favorite recipe, the one for Chicken Pie from the Fanny Farmer cookbook.

When I served up the chicken pot pies, my husband was overjoyed. He hadn't had home made chicken pot pie since he had been a boy. My children weren't as sure about the dish as he was, however they were pleasantly surprised by how much they liked it. I was thrilled at how good the pie tasted. Just like when I was a kid, I was the last to finish and saving my crusts for the last bites. This recipe joins the ranks of the keepers at our house.



3 Tb olive oil
1 1/2 Tb gluten free oat flour
1 1/2 Tb brown rice flour
1 cup chicken broth
1 cup gluten free oat milk*
1/2 tsp freshly ground black pepper
1 Tb corn starch
Salt to taste


3 baked chicken breasts, chopped small
1/4 cup minced onion, cooked
1 cup peas & carrots, cooked
Optional: 1 small peeled potato, cooked & diced


Pastry for 1 - 8 inch pie shell

1. Preheat the oven to 425 degrees Fahrenheit. Cover a cookie sheet with parchment paper and place the ramekins or small baking dishes on the sheet.

2. Warm the butter or olive oil in a sauce pan, then stir in the oat and rice flour. Stir for 2 minutes. Slowly add the chicken broth, oat milk, pepper and corn starch. Continue stirring and cook for about 5 minutes or until the mixture is thick and smooth. Taste the sauce and then add salt to taste. Remove from the heat and set aside. Begin to work on the filling.

3. In a large bowl, dump in the chicken, onions, peas, carrots and potato (if using). Stir the mixture together and then spoon it into the baking dishes until the dish is 3/4 full.

4. Spoon the sauce over the chicken mixture in each individual baking dish.

5. Lay the prepared pie crust on top of the chicken mixture and decorate with extra pastry pieces.

6. Bake for 25 to 30 minutes or until the crust is nicely browned. Makes 12 small individual chicken pot pies.

Pastry Crust

4 Tb brown rice flour
4 Tb chestnut flour
4 Tb arrowroot starch
2 Tb sweet rice flour
1 tsp chia seed meal
1/4 tsp sea salt
1/3 cup vegetable shortening
3 - 6 Tb cold water

1. In a medium bowl, dump in the flours, chia seed meal and salt. Cut the shortening into the mix with a fork. Continue cutting in the shortening until the mixture looks crumbly and has tiny balls in it.

2. Sprinkle water over the mixture 1 Tb at a time and blend with the flour. Do this 1 tablespoon at a time until the dough can be lightly pressed into a ball. Then place the dough into the refrigerator for 30 minutes or until chilled.

3. Place the dough in the center of a piece of parchment paper and then cover with another piece of parchment paper. Roll out the dough until it is about 8 inches in diameter. Using your pastry or cookie cutters, cut out dough rounds that will cover the top of your baking dishes. Cut decorative shapes out of the center and use the little shapes to decorate the top of your pastry.

* How to make gluten free oat milk: Use 1/2 cup of certified gluten free oats, 1 Tb agave syrup and 2 cups of water. Dump the oats into your food processor and pulse until finely chopped. Then add the agave syrup and pulse. Pour in the water and pulse to blend. Be careful not to pulse too long as the water might leak out from under the lid of your food processor and onto the counter. Store oat milk in the refrigerator.


Carrie said...

I really need to try making "oat" milk or a nut milk as you have learned! That is just genius!!! I bet your family loved this dish!! I love how creative you were with the crust!!! Yum!! I love chicken pot pie! ;-) Thank you for the link love!!

michelle said...

This is a bit off subject, but I wanted to tell you how much I enjoyed your hazelnut waffles and sourdough pizza crust. The hazelnut waffles were the best waffles I have ever tasted. And for the first time since I went gf I was able to eat my pizza without a fork. Yum and thank you! I am so thrilled to find someone else trying to cook gf without a lot of xanthum gum as well as myself.

Sheltie Girl said...

Carrie - You are very welcome. Thanks for stopping by.

Sheltie Girl

Sheltie Girl said...

Michelle - I'm delighted that you enjoyed the hazelnut waffles and the sourdough pizza. I prefer the flavor and texture of food made without xanthan or guar gum. Since I can't tolerate xanthan gum, it has made me adventurous in how to hold my gluten free cooking together.

Sheltie Girl

Sheltie Girl said...

Earth Mama has left a new comment on your post "Chicken Pot Pie":

Can you explain what form of oats are used, and how the oats are prepared (cooked?) prior to being placed in the blender and made into milk? Thank you!

Sheltie Girl said...

Hi Earth Mama - I have used uncooked certified gluten free oats and I have used cooked rolled oats. Both make a nice milk, but I think the cooked oats make a more opaque liquid. When I make oatmeal for the family, I make enough extra to make oat milk.

Does this help?

Sheltie Girl