Gluten-Free Chicken Pot Pie (11 Ingredients

• Meat

  • 1 lb Chicken breast, skinless boneless halves

• Produce

  • 1 cup Carrots
  • 1 cup Green peas, frozen
  • 1/3 cup Onion

• Canned Goods

  • 1 3/4 cups Chicken broth

• Baking & Spices

  • 1 3 cup gluten-free all-purpose flour blend#1
  • 1 3 cups all-purpose gluten-free flour blend
  • 1/4 tsp Black pepper
  • 1 tsp Salt
  • 2 tsp Xanthan gum

• Bread & Baked Goods

  • 2 For the crust- (makes

• Dairy

  • 2 sticks 1 cup butter
  • 1/3 cup Butter
  • 18 2/3 tbsp Milk

Found on glutenfreepalate.com

Description

Ingredients

• For the crust- (Makes two 10 crusts, enough for one large pot pie, or 6 small pot pies)
• 3 cups all-purpose gluten-free flour blend #1
• 1/2 teaspoon salt (omit if using salted butter)
• 2 teaspoons xanthan gum
• 1 cup butter (2 sticks), cold - cut into small pieces
• 8-10 tablespoons milk, cold
• For the filling-
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup gluten-free all-purpose flour blend#1
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk

Directions

• For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt and xanthan gum. With a pastry knife, cut butter into flour. Add milk and combine. Add additional milk if needed. Dough should be moist and easy to roll. Roll dough out on a gluten-free floured surface with a rolling pin until approximately 10’’ in diameter. Place dough into pie pan and trim edges if necessary.
• For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about 3/4 of the way. Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
• Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 15 minutes before serving.