One VERY cold winter day

Anyone living in minnesota currently is feeling the sub zero temperatures that hit us late last night...
 currently it is about -20, feeling like -35... heat wave right?!

Being that I am still on break from school, and loving every minute of it, I decided to spend the entire day at my apartment, avoiding the cold, and trying out new recipes I have been longing to eat. So, along with the Harry Potter Marathon playing on our TV, pedicures with my roommate, and scattered episodes of Downton Abbey, I played around with a childhood favorite. Chicken pot pie, the perfect comfort food, and Gluten and Dairy free of course!

Here is the recipe I found at (alittleinsanity.com) modified with my own flour blend
Next time I believe I will add a little more seasoning, and possibly some potatoes to go along with the vegetables.

GLUTEN FREE CHICKEN POT PIE

 

INGREDIENTSPREP TIME

30 mins

COOK TIME

45 mins

TOTAL TIME

1 hour 15 mins

 

Gluten & Dairy Free Pie Crust

This recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.

Ingredients:

•    2 cups of Silvana's all purpose flour 

•    1/2 cup Shortening

•    1 egg

•    2/3 cup water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)

•    1/2 tsp salt (or season to taste)

•    2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste) ( I add about 4 tablespoons if i am using the crust for my pumpkin pie or apple pie) Only salt for this recipe. 

PROCEDURE:

•    Mix together Gluten Free Flour along with optional Salt & Sugar.

•    Add in Shortening (or butter), and mix until crumbly.

•    Add in Egg and mix until well incorporated – mixture will still be crumbly.

•    Add Water by stirring in 1 TBSP at a time until dough holds together for rolling – better a little moist, then too dry.

•    Cut Mixture in Half and roll into 2 balls (one for each crust or topping).

- for the pot pie recipe, i use small springform pans, so break the dough into 5 Equal balls, 4 for bottoms of pans, and one to slice for topping. 

Roll out each ball of dough and form inside pans. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pot Pie Recipe: 

BOIL INGREDIENTS:

• 2 Fresh or Frozen Boneless Chicken Breasts  (Boiled & Shredded) – Feel free to use your favorite meat, or make it Vegetarian!
• 4 Cups (32 oz) of Chicken Broth/Stock, ( check label to make sure it is GF! ) 

SAUTE INGREDIENTS:

• 3 Cloves Garlic – minced
• ½ Sweet Onion – chopped
• ¼ Cup Olive Oil
• 1 Stalk Celery – sliced thin
• 2½ Cups Fresh or Frozen Veggie Mix (peas, carrots, corn, green beans, edamame, etc…)
• Salt & Pepper to Taste

THICKENER:

• 4-5 TBSP Silvana's All purpose Flour mix

INSTRUCTIONS

1. Boil Chicken in the Chicken Broth in a large pot until Chicken is done. Then shred or cube Chicken into small pieces.
2. In Deep Fry Pan, Sauté Garlic & Onion in Olive Oil until soft.
3. Add Celery & Fresh/Frozen Veggies to Sauté and stir until well mixed and warm.
4. Add Sauté Ingredients to the Chicken & Remaining broth from what you boiled the Chicken in, and stir until mixture returns to boil.
5. Add in All purpose GF flour (I use Silvana's mix)  1 Tablespoon at a time until mixture is thick.
6. Pour into prepared shell and add strips on top or another full layer of dough in a large pie pan. 
7. Place prepared Chicken Pot Pie on Foil Lined Baking Sheet to catch any boil-over & mess.
8. Bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
9. Cool for 10 minutes and serve. Tastes great hot or cold.
10. Store leftovers in airtight container for up to 3 days in fridge.

You can also freeze the uncooked pot pies for an easy dinner in coming weeks, i make about 4 and freeze the ones i will not eat that day, Freeze uncooked and add about 3 minutes cooking time if baking the frozen pies. 

for the mini pans, i used something similar to these

 -http://www.target.com/p/cake-boss-novelty-bakeware-4-piece-nonstick-mini-springform-pan-set/-/A-14876134?ref=tgt_adv_XSG10001&AFID=Google_PLA_df&LNM=%7C14876134&CPNG=Kitchen&kpid=14876134&LID=PA&ci_src=17588969&ci_sku=14876134&gclid=CL-MiO296rsCFYlDMgodWikA9Q

You can always make one big pie using a tin or glass pie dish, if serving many people or like to eat a lot at one time! 

Keep warm out there everyone!

Happy Living 

~M