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Recipe

Chicken Pot Pie

This dish is even better when reheated and served the next day.

Crust

Ingredients

  • 1/2 cup tapioca starch, or cornstarch, or potato starch
  • 1/4 cup brown rice flour, or teff flour, or millet flour, or white rice flour
  • 1/4 cup garbanzo bean (chickpea) flour, or quinoa flour, or red lentil flour
  • 1/4 cup almond meal, or hazelnut meal, or GF oat flour, or pure rice bran, or quinoa flour, or amaranth flour, or millet flour
  • 2 teaspoons Italian seasoning (Frontier®)
  • 1 teaspoon xanthan gum, or 3/4 teaspoon guar gum, or 3/4 teaspoon arrowroot starch
  • 1/4 teaspoon sea salt
  • 1/4 cup lard, or palm shortening, or frozen butter of choice
  • 1/4 cup ice water

Filling

Ingredients

  • 2 boneless, skinless chicken thighs
  • 3 celery ribs
  • 3 medium carrots
  • 1 medium sweet onion, diced
  • Spices to taste, such as basil, oregano, garlic, rosemary, paprika, cumin, coriander
  • Sea salt and fresh ground black pepper, to taste
  • Pure olive oil, or coconut oil, or palm oil, or lard, or butter of choice

Topping

Ingredients

  • 2 cups vegan mashed potatoes

Method

  1. Place baking rack in third position; preheat oven to 375°F.
  2. In airtight container, combine tapioca starch, brown rice flour, garbanzo bean flour, almond meal, Italian seasoning, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; pour into mixing bowl.
  3. Add lard, by the tablespoon; cut in with pastry cutter or 2 butter knives; dough will resemble a coarse pea-sized meal.
  4. Slowly knead in ice water, by the tablespoonful, using as much as necessary to form soft dough.
  5. Lightly dust parchment paper with GF flour of choice such as brown rice flour; coat hands heavily with GF flour; pat dough into large round circle, about 1” larger than baking dish.
  6. Pick up parchment paper; carefully lay dough on top of dish; peel off parchment; press dough gently into dish; set aside.
  7. Clean, then pound chicken thighs flat; cut into small even cubes; clean and dice vegetables.
  8. In large bowl, combine cubed chicken, celery, carrots, and onions; sprinkle on seasonings; drizzle on oil; stir to combine.
  9. Pour filling into crust; drop large dollops of mashed potatoes evenly over top; place dish in preheated 375°F oven; bake 55 minutes.

Remove from oven, cool slightly, then slice; serve warm. Servings: 9” pie. Preheat: 375°F. Prep Time: 20 minutes. Cooking Time: 55 minutes.

To freeze: prepare recipe through step 9, using a tin pie plate; wrap tightly in plastic; place in plastic freezer bag; store in freezer up to 2 months.

To prepare frozen pie: remove from freezer; place on baking sheet; place in preheated 375°F oven; bake 65 minutes, or until cooked through (tent top with foil if crust browns too quickly).