Back in the day my husband and I used to make chicken pot pie regularly. We used ready made pie crusts, two cans of cream of chicken soup, a can of mixed veggies, and a can of cooked chicken. It was quick, easy, and not terribly healthy. We considered it a guilty pleasure.
At some point I realized that I could create a much healthier version fairly easily by making more of the ingredients from scratch.
First I replaced the cream of chicken soup with homemade. Then the canned mixed veggies with frozen, organic mixed veggies. We replaced the canned chicken with leftovers from a chicken we roasted ourselves. Finally I was brave enough to attempt making pie crust.
And then gluten decided it didn't like me. For a few months I figured I'd just have to do without chicken pot pie. Then I realized I was being silly and I could make it just as I had done before only using a gluten-free flour mix in the crust and in the cream of chicken soup.*
Voila! We had gluten-free chicken pot pie.** It's delicious. Want to make some? This recipe makes one 9" pie.
Gluten-Free Chicken Pot Pie Ingredients:
1 1/2 cups mixed veggies
2 cups cooked chicken (cubed)
2- 9" pie crusts (see recipe below)
1 recipe cream of chicken soup (see below)
First, a word about the veggies. You can use any mixed veggies you like. Cut them into bite size pieces and you're ready to go. I use organic frozen mixed veggies with corn, peas and green beans. If you use frozen veggies, thaw them before mixing them with the other ingredients.
Putting the pot pie together is simple. First, make the crust and the cream of chicken soup. Combine the cream of chicken soup in a bowl with the mixed veggies and cubed chicken. Pour it into the prepared pie crust. Top with the second pie crust. Cut a few small slits in the top crust and bake.
You're done. Now, want more detailed instructions? I figured you would...
Let's start with the crust. I found this recipe on the Bob's Red Mill website. I used Bob's Red Mill gluten-free all-purpose flour mix because it was what I happened to have in the pantry. I doubled their recipe to make two crusts and used butter instead of margarine. The recipe below is already doubled.
3 cups Bob's Red Mill gluten-free all-purpose baking flour
1 tsp. salt
1 cup butter
8 Tbls. cold milk
Combine the flour and salt in a medium sized bowl. Cut in the butter with a fork until it forms a crumbly mixture. Add the milk 1 tablespoon at a time until well combined. Divide the dough in half and form into two balls. Roll one ball of dough between two pieces of wax paper to desired size (remember you're aiming to fill a 9" pie pan).
After you've finished rolling out the dough, transfer the crust to the pie pan to make the bottom crust. I remove the top layer of wax paper and then lift the dough and flip it over into the pan. I remove the bottom layer of wax paper (now on the top) and carefully press the dough to fit the pan, removing any excess around the top. If you have a better method feel free to use it and tell me all about it in the comments section!
Roll out the second ball of dough so it's ready when you need the top crust.
Next you'll need to make the cream of chicken soup.
Cream of Chicken Soup Ingredients:
2 Tbls. butter
6 Tabls. gluten-free all-purpose flour mix
1 cup milk
1 cup chicken broth
1/2 tsp. salt
1/2 tsp. pepper
Melt the butter over medium heat in a heavy bottomed sauce pan. Whisk in the gluten-free flour to form a roux (stir constantly for about a minute). Next whisk in all the other ingredients and stir constantly until thickened. It shouldn't take more than a few minutes.
Now you have cream of chicken soup.
Assemble your pie:
Mix the cream of chicken soup with the mixed veggies (remember to thaw them if you're using frozen) and the cubed chicken. Pour the soup-veggie-chicken mixture into the pie pan you've lined with crust. Top with the second pie crust (I use the same method I mentioned above), trim the excess crust and pinch the edges together around the rim of the pie pan. Cut a few slits in the top crust so steam can escape while it's baking.
Bake at 400 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and bake for another 40 minutes.
The crust will be nicely browned (but not burned) and, most likely, slightly cracked when it's finished.
Sorry I don't have any pictures of the inside of this yummy chicken pot pie. It's impossible to take flattering pictures of my family inhaling it...I was lucky to get the two photos you see in this post!
*You should know that it wasn't quite as simple as I make it sound. The first gluten-free pie crust I attempted with almond flour was a complete failure. The second try was successful despite using Bob's Red Mill gluten-free flour mix which I personally think has a garbanzo bean aftertaste. My husband says I'm too picky. Next time I'll use a different gluten-free flour mix or try a whole different pie crust recipe altogether. However, the one I include in this blog post is perfectly acceptable. My distaste for it could just be a weird pregnancy taste-smell sensitivity thing. Like I said, my normally very-critical-when-it-comes-to-gluten-free-recipes husband found it perfectly lovely.
**You could easily make the recipe not gluten-free by using regular all-purpose flour and your favorite pie crust recipe.
I should also mention that making your own gluten-free items (like pot pie) saves some serious money. I've only found tiny ones at the store and, in addition to being super expensive, they only have crust on the top which really bothers me. I skipped making bread last week and my husband picked me up a gluten-free loaf at the store. It cost almost $8. For real. I'll be making my own this week!
This post is part of Frugal Days, Sustainable Ways, Fight Back Friday, Frugal Friday, Tasty Tuesday, Handmade Tuesdays, Monday Mania, and Gluten-Free Wednesdays.