Sometimes comfort food is just in order. Whether it’s inclement weather outside or just a hearty and satisfying meal after a rough day. When you are gluten free that usually means having to skip comfort meals while the rest of your family continues enjoying old favorites. This sentiment is felt strongly during the holiday season. Parties, traditions, and festivities feel complicated and confusing when you have a food allergy or intolerance. This rustic and hearty dish is a fall gem. Perfect after a day of fall frivolity.
Since gluten intolerance hit at our household we constantly joked about our “gluten free wish list” and what was on it. But although we are a household of foodies we missed the community we were disconnected from. We started entertaining less, panicked over the thought of our holiday tables, and skipped work potlucks. After a while we knew something had to be done. We want to make great gluten-free delights possible again. A World of Flavor from both treasured home recipes and everything we love about world cuisine. Taking inspiration from history and family
And passion for travel
Bon Appetit and Cheers,
Gluten-Free Chicken Pot Pie
For gluten-free pie crust:
1 cup superfine ground rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup sorghum flour
3 tsp. Instant Clearjel (King Arthur Flour is a good source)
1 tsp. salt
1/2 tsp. xanthan gum
12 Tbsp. cold butter, cut in chunks
4 tsp. vinegar
6 Tbsp. ice water (more if required, 1 tsp. at a time)
2 Tbsp. coconut oil
3/4 cup chopped green onion
1/2 cup chopped celery
1/2 cup diced carrots
1/2 cup diced sweet potato
2 garlic cloves, minced
4 Tbsp. unsalted butter
1/4 cup potato flour
1 tsp. salt
1 tsp. hot chili powder
1/2 tsp. ground pepper
2 1/2 cups whole milk or half and half
2 cups cooked chicken, cubed
Whisk together dry ingredients. With pastry blender or two knives, cut in butter until mixture is crumbly and butter is the size of peas, leaving some chunks of butter larger (this will make the pastry flakier). Whisk eggs and vinegar together, and add to flour/butter mixture. Sprinkle with ice water, and toss gently, adding more water if needed until mixture holds together. Turn out on plastic wrap, and fold sides in until mixture holds together and forms a ball. Divide in half and wrap each half tightly in plastic wrap. Refrigerate while preparing the filling.
In a large skillet, sauté vegetables and garlic in melted coconut oil for 5 minutes. Set aside.
In saucepan, melt butter over medium heat. Whisk in potato flour and seasonings and cook for 2 minutes. Stir in milk and cook over medium heat, stirring continuously, for 8-9 minutes. Mixture will thicken. Remove from heat and combine sauce with vegetables and cubed chicken, then set aside.
Preheat oven to 425 degrees F. Remove pastry dough from refrigerator and divide dough into two pieces. Keep one piece wrapped tightly in plastic wrap to prevent it from drying out, while rolling the other half on a pastry cloth dusted heavily with tapioca flour. Roll into a circle 1/4-inch thick and carefully transfer to a deep dish pie pan. Spoon filling into crust. Roll out top crust and place on top. Crimp crusts together and cut slits in center of top crust. Bake for 35 minutes, covering the crust with foil or a pie crust rim if it begins to get too brown.
If desired, you can use two smaller pie pans. Each will provide two or three Chicken Pot Pie servings.