From Daryl aka Avery:
One of my favorite memories as a girl is having chicken pot pie. Yes, the frozen kind that you pricked the top with a fork and baked until the insides goo'ed out. Swanson's, I think. And then I graduated to Marie Calendar pot pie. The crust was so fabulous!
And then I had to learn to eat gluten-free. Boo-hoo. But last year, while writing AS GOUDA AS DEAD, I was determined to come up with a great chicken pot pie, gluten-free. Yes, you can make the crust with gluten, if you can eat it, but you don't have to. There's nothing in the filling that has gluten. Yay!
My husband says the insides are perhaps the best he's ever had. In fact, he asked me to make it just as a "stew" one night, no crust, and it was delish!
So enjoy away. This one is a keeper (for me, anyway).
THE COUNTRY KITCHEN DINER CHICKEN POT PIE
4 cups chicken broth (gluten-free, if necessary)
1/2 cup butter (one stick)
1 onion, chopped
2 large carrots, peeled and cut into thing rounds
1 celery stalk, diced
1 tablespoon dried parsley
1/2 teaspoon dried sage
1 clove garlic, chopped fine (if desired)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup cornstarch
1/4 cup heavy cream
3 tablespoons white wine
1 pound skinless chicken breasts, pre-cooked and shredded
1 cup frozen peas
1 recipe pastry dough (see below)
[Note: Make pastry dough first *recipe below, and refrigerate, then precook your chicken breasts. To cook chicken breasts, I wrap them in foil and pop them in the oven at 300 degrees F for 35-40 minutes. Remove from oven and let cool.]
Preheat your oven to 375 degrees F.
In a 6-quart saucepan, heat the chicken broth over medium heat for 2 minutes.
Meanwhile, in large stockpot, melt butter over medium heat. Add onions, carrots, celery, parsley, sage, and garlic. Sauté until tender, about 10 minutes. Add salt and pepper. Stir.
To the hot broth, add the cornstarch and whisk together until it thickens, about 5 minutes. Add the mixture to the vegetables. Stir in the heavy cream, white wine, chicken, and frozen peas. Bring to a boil then reduce to a simmer for 5 minutes.
With a ladle, fill 4-6 ovenproof ramekins or bowls with the filling. (This recipe made 4 in my ramekins.) Place the ramekins on a baking sheet. Top with pastry dough, pinched around the rim of the ramekin.
[Note: For the crust, you can use store-bought pastry dough, or you can make it from scratch using this recipe below. For gluten-free, substitute your favorite gluten-free mixture for the flour. I use a blend of sweet rice flour and potato starch.]
(Yield one crust)
1 ¼ cup sifted flour
1 teaspoon salt
6 tablespoons butter or shortening
2 to 3 tablespoons water
1 egg beaten with 1 tablespoon water, for egg wash on pastry (see below)
Put flour and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2 to 3 tablespoons water and pulse a third time, for 30 seconds.
Remove the dough from the food processor and form into a ball. Wrap with wax paper or Saran wrap. Chill the dough for 30 minutes.
Sprinkle flour on a countertop or board. Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Place the dough on top. If desired, cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is 1/4-inch thick. Using a biscuit round or mold (or be daring and go freehand), cut out dough large enough to cover the tops of the ovenproof ramekins, leaving about 1/2-inch hangover. Place each round on top of the individual bowls and crimp the dough over the edge.
Brush with the egg wash and, IMPORTANT, make 4 small slits on the top of each to let out steam. Sprinkle with kosher salt. Place the baking sheet with ramekins in the preheated oven. Bake for 15-20 minutes. Remove from the oven and serve hot.
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AS GOUDA AS DEAD
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