Chicken Pot Pie

Chicken Pot Pie | gluten-free, egg-free, dairy-free, sugar-free | RaiasRecipes.com

Ah, chicken pot pie. Some consider it the ultimate comfort food. If there were any chocolate in it, I would have to agree. But, seeing as there isn’t, I’m just going to label it a pretty close to ultimate one. 😉Chicken Pot Pie | gluten-free, egg-free, dairy-free, sugar-free | RaiasRecipes.comWhen I was making the menu up for this past week I boldly wrote chicken pot-pie down for one of the dinners. I had never attempted a gluten-egg-and-dairy-free one (or any other kind, as far as I can remember) so I figured it was high time I tried my hand at it. 

Chicken Pot Pie | gluten-free, egg-free, dairy-free, sugar-free | RaiasRecipes.comI modified the dough from a pierogi recipe I found a loooong time ago and the filling is basically a really thick chicken soup. Put them together, and you’ve got “dilishish” as my 4-year old says. 🙂
 
Chicken Pot Pie
Free of gluten, eggs, dairy and sugar.
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Crust
  1. 1 1/2 c. sorghum flour
  2. 3/4 c. arrowroot powder
  3. 1/4 c. tapioca starch
  4. 1 t. xanthan gum
  5. 3/4 t. salt
  6. 1 T. olive oil
  7. 1 T. flax meal + 2 T. water
  8. 3/4 c. + 3 T. cold water
Filling
  1. 2 chicken breasts
  2. 2 large potatoes
  3. 6 small carrots
  4. 1 onion
  5. 3 cloves garlic
  6. 1/2 t. paprika
  7. 1 t. oregano
  8. 1 T. parsley
  9. salt & pepper, to taste
Filling
  1. In large pot place chicken breasts and just enough water to cover and bring to a boil. Reduce heat and simmer until chicken is done.
  2. Remove chicken and set aside to cool.
  3. Add chopped veggies and remaining "soup" ingredients to the pot and simmer until carrots are tender. The potatoes may get kind-of mushy - that's ok - they'll help thicken the filling.
  4. When carrots are tender, remove pot from stove-top and let sit while you shred/chop up the chicken.
  5. Add chicken to filling mixture and stir to combine. It should be pretty thick. Let cool off a little while you prepare the crust.
Crust
  1. While filling is cooling, combine sorghum flour, arrowroot, tapioca, xanthan gum, and salt in large bowl and mix well.
  2. Combine flax and water in small bowl and set aside to gel.
  3. Stir olive oil into dry ingredients until evenly crumbled throughout.
  4. Pour in flax mixture and mash around with your hand until evenly-ish distributed.
  5. Stir in just enough cold water to make dough come together into a nice ball.
  6. Divide dough into two parts, making one a tad larger than the other.
Finish it off
  1. Preheat oven to 400 and grease a 9x13-inch baking dish.
  2. Roll out larger half of dough on a piece of parchment paper or flexible cutting board until it's large enough to fit the dish and go up the sides a little (it will be pretty thin).
  3. Flip over on top of baking dish and carefully peel off.
  4. Press into dish and up the sides.
  5. Scoop filling in and spread out a little so it's evenly distributed.
  6. Roll out second half of dough the same way you did the first half.
  7. Flip onto filling and piece around so all the filling is covered.
  8. Make a few slashes in the crust with a sharp knife and brush with olive oil.
  9. Bake for 20 minutes, or until filling is bubbling and crust is golden-browned.
Notes
  1. Dough recipe adapted from Allyson Kramer's Pierogi Dough.
Raias Recipes http://raiasrecipes.com/
 

Now in pictures…

Chicken Pot Pie | gluten-free, egg-free, dairy-free, sugar-free | RaiasRecipes.com 

{This recipe is shared with Savoring SaturdaysSlightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free FridaysTasty Traditions, Simple Lives Thursday, and Raising Homemakers.}

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