Wednesday, March 11, 2009

What's for dinner Wednesday?

Tonight, I am participating in a "What's for dinner Wednesday," recipe submission for the Gluten Free Homemaker. I chose to make a Chicken Pot Pie. This recipe is modified from The Best Recipe cookbook compiled by Cook's Illustrated.

Gluten Free Chicken Pot Pie:
3-4 chicken breasts cut up into bite size pieces (leftover chicken or turkey would also be great)
1 medium onion diced
3 carrots diced
2 celery stalks diced
2 Tbs oil (olive or vegetable)
4 Tbs butter
1/2 cup gluten free flour mix (I use the Bette Hagman mix of 6 parts white rice flour, 2 parts potato starch, 1 part tapioca starch)
2 cups chicken stock
1-1/2 cups milk
2 Tbs dry cooking sherry
1/2 tsp Thyme
3/4 cup frozen peas (thawed)
1-1/2 cups gluten free flour mix
1/2 tsp salt
8 Tbs (1 stick) butter
3-4 Tbs cold water
I prep all the vegetables and chicken first. Cook chicken in 1 Tbs oil. Then set aside in a bowl. Next saute vegetables in 1 Tbs oil for about 5 minutes.

Mix vegetables in with the chicken.

Melt 4 Tbs of butter in the pan, when foaming subsides, whisk in 1/2 cup of flour.

Once the flour and butter combine mix in 2 cups of chicken broth and 1-1/2 cups of milk.

Stir until thickened... about 1 minute. Add the cooking sherry, Thyme and season with salt and pepper to taste. About 1 tsp of each.

Pour into bowl containing chicken and vegetables. Add peas and mix thoroughly. Pour the filling into a greased 9x13 pan.
For the crust combine flour, salt, and butter in a food processor. Add water slowly until mixture becomes coarse. Roll dough out on a lightly white rice floured surface. Don't worry if the dough tears apart, just place the pieces over the filling.
Bake in a 400 degree F oven for 25-30 minutes, then turn the broiler on high for 2-4 minutes to brown the crust. Watch it carefully so it doesn't burn.
Let it cool for 10 minutes before serving . Enjoy!!!


  1. That looks great. I haven't made a pot pie in a long time. I don't know why. I'll try your recipe soon.

  2. This looks great! I'm a visual person and I like how you have pictures of each step. That's very helpful.

    What a sweet story about how you met your wife.

  3. Thank you, I enjoyed participating in the recipe exchange.

  4. Yummy, that looks really good. My dh loves chicken pot pie but I haven't made one yet that was gluten free. I will have to try your recipe sometime this next week.

  5. You get the blue ribbon! I made this for dinner last night and my family loved it! For our allergies I had to make some substitutions: rice-free-Carol Fenster's GF sorghum blend and dairy-free: coconut butter and olive oil in the filling, Spectrum Shortening in the crust. I added 1/4 tsp of xanthan gum to hold the crust together. It was SO DELICIOUS! My husband said it was the best pot pie he had ever had! My son who never wants cooked veggies even ate 2 servings! There were no leftovers so I'll be making this again real soon. Thanks for sharing your great recipe

  6. I'm so glad your family liked it. Thank you for the positive feedback.