Hello all! This is Alex from Spoonful of Sugar Free! Here is a healthy Chicken Pot Pie recipe that is sure to become a family favorite. Quick and easy comfort food that will warm your heart without breaking it.
Gluten-Free Healthy Chicken Pot Pie
~This Pot Pie is not your typical artery-clogging pastry dish. Gluten-free, dairy-free, and of course, sugar-free! It can also be made vegan if you omit the chicken.
Ingredients
Crust:
1 cup brown rice flour
1/2 cup garbanzo bean flour
1/2 tsp xantham gum (acts as gluten to stick gluten-free flours together. If you don't have any, no worries! The crust just won't stick together as much.)
1 tsp baking powder
1/2 tsp salt
3 Tablespoons olive oil
Tablespoons of water as needed
Filling:
3 cloves of garlic
4 carrots
2 celery stalks
5 mushrooms
1/2 cup chopped cabbage
1/2 onion
1/2 cup green peas
3/4 cup chopped/shredded cooked chicken
1/4 cup chicken stalk (or water)
1 Tablespoon brown rice flour
1/2 tsp each of salt, pepper, and thyme
NOTE: The two gluten-free flours I used are both inexpensive compared to most gluten-free flours. They can be used in a wide variety of recipes, too. Examples: Pancakes, cornbread, or socca. However, whole wheat flour can be used instead.
NOTE 2: You can use any mix of veggies you have. This just happens to be what I had in the fridge at the time. Try adding potatoes, squash, zuchinni, broccoli, etc.
Directions:
First, mix the dry ingredients of the crust together. Then add the olive oil and stir. Add tablespoons of water as needed until the dough sticks together to roll into a ball. Refrigerate dough while you prepare the filling.
For the filling, chop all the veggies into bite-sized pieces. In a skillet on medium-high heat, place all the veggies in to brown slightly. Add a dash of water as needed to prevent burning. Next, add the chicken, chicken stock, flour, and spices. Mix and cover for a few minutes.
Pour the filling and it's juices into a pie pan or a oven-safe dish. I used my grandma's french oven le-creuset.
Take the dough out of the fridge and roll onto a flat surface. Use extra flour as needed to prevent sticking. Lay the rolled out dough on top of the veggies. If the dough breaks apart, don't worry! It looks really fun when the crust is laid in pieces. I even took the extra dough and shaped it into a heart for decoration!
Bake at 400* for 20 minutes, or until the crust is golden and the filling bubbles.
Serves 6 hungry people.
