Saturday, January 7, 2012
Gluten Free Chicken Pot Pie
This is the perfect meal to fill your belly and warm your hearts during these cold, January, gloomy days.
For the Crust:
2 1/2 c all-purpose gluten free flour
1 t xanthan gum
1/2 t kosher salt
10 T unsalted butter
1/2 c cold water
What To Do:
Step 1: In a large bowl, mix together the flour, xanthan gum and salt.
Step 2: Take the 10 T of butter straight from the fridge and dice it up, then add it to your dry mix.
Step 3: Using two knives, cut repeatedly into the mix until the butter is reduced to very small chunks and covered with the flour mixture.
Step 4: One tablespoon at a time, add the cold water to the mixture. With gloves on (or plastic sandwich bags), squeeze the mixture together in your fist. If it doesn't hold together, add more water by the tablespoons until it does.
Step 5: Handling the dough as little as possible, form into a ball then split it in half. (To make 2 individual pies, split into 4ths.) Wrap each half in plastic wrap and chill for 30 minutes.
For The Inside Stuff:
3 yellow onions, chopped
3 T extra-virgin olive oil
1 stick unsalted butter
1/2 c all-purpose gluten free flour
1/4 t xanthan gum
4 c chicken broth
1/4 c milk (2% or whole)
1/4 t kosher salt
1/8 t pepper
4 carrots, chopped
10 oz frozen peas
5 chicken breasts, cooked and cubed
What To Do:
Step 1: Preheat oven to 375 degrees and grease a round 10" baking dish with butter. Bake your chicken, let it cook, and cube it. Wash and chop the carrots and onions too.
Step 2: Retrieve your chilled dough from the fridge and place each ball, one at a time, between two sheets of plastic wrap. Form into a disk, then roll until it is 1/8 of an inch thick. With plastic wrap on either side, return to the fridge.
Step 3: In a large sauce pan, add the oil and stick of butter (yes, both...they don't call it comfort food for nothin'). Over medium-high heat, sauté the onions for about 7 - 10 minutes or until they look translucent.
Step 4: Add the flour and xanthan gum and reduce the heat to low. Stir occasionally for 2 -3 minutes, then add the chicken, broth, milk, salt and pepper.
Step 5: Return the heat to medium-high. When it begins to simmer, add the carrots and peas, and mix it up real nice.
Step 6: Grab the dough from the fridge once more. Carefully peel one side of the plastic wrap off and place the uncovered side into the greased baking dish. Form the dough around the inside edges of the dish, then remove the remaining side of plastic.
Step 7: Carefully pour or spoon the mixture into your pie dish until level. You may find you have extra here, but that's okay - give it to the dogs - but tell them it’s from ME!
Step 8: Repeat step 6, this time placing the uncovered side on top of the filled pie dish. Crimp the edges together to secure the seam.
Step 9: Now for the fun part. With a knife, carve a large incision into the top of the pie, creating a vent for the steam. In celebration of pay day, we carved a dollar sign. (Dolla, dolla bill, y'all!)
Step 10: Lastly, because this can get messy, place your pie dish onto a baking sheet, then bake for 1 hour.
Step 11: Let cool about 5 minutes then serve like pie...except without the ice cream on top. That would be gross.