12
May
1 to 2 tablespoons ice water. Make and prepare the gluten-free pie.
Allow to cool for a few minutes before serving.
Gluten free chicken pot pie recipe. For the filling. 1 pound skinless boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas ⅓ cup butter ⅓ cup chopped fresh yellow or white onion ⅓ cup all purpose gluten-free flour blend or 3 tablespoons corn starch. 1-14 cups gluten-free all-purpose baking flour.
13 cup ground almonds. 14 teaspoon xanthan gum. 6 tablespoons cold butter cubed.
1 large egg lightly beaten. 1 to 2 tablespoons ice water. 1 cup cubed peeled potato.
14 cup butter cubed. 1 small onion chopped. 12 teaspoon dried thyme.
How To Make Gluten-Free Chicken Pot Pie Prepare 2 pie crusts by doubling my gluten-free pie crust recipe including chilling. Place a baking sheet on the lower rack of the oven. Preheat the oven to 425F and grease a 10-inch iron skillet or 9-inch pie dish.
Add carrots chicken bay leaf thyme rosemary salt pepper and chicken broth. Bring to boil then reduce the heat to simmer and cook for 15 minutes Whisk milkcream with tapiocaarrowroot and add to the filling with the peas. Cook over medium heat while stirring until the sauce starts to thicken.
Use two forks or a meat shredder to shred the chicken. Add the shredded chicken back to the broth. Add cream butter vegetables and gluten free flour blend to the pot of chicken and broth and simmer on low.
Stir and add the curry powder and turmeric for flavor. In a medium sized mixing bowl whisk together the gluten free flour blend with the salt and dried herbs. Cut in the butter with a pastry cutter or a fork until the dough is crumbly.
If using coconut oil mix it in with a spoon or mixer. Cook chicken in oven or skillet if it is not already cooked and set it aside. Peel the turnip and parsnip and finely chop.
Heat 2 tablespoons of butter or coconut oil in large skillet until melted then add the turnip and parsnip. Finely chop the celery carrots green beans and onion and add them to the pan. Add onions and cook for two minutes then add garlic butternut squash and mushrooms.
Continue to cook for an additional 6-8 minutes stirring often until mixture is softened. Add frozen peas thyme rosemary salt and pepper to mixture and continue to cook for an additional minute. Sprinkle the flour over the onion mixture and whisk to combine.
Add the chicken broth 1 cup at a time whisking constantly then stir in the heavy cream sage thyme salt and pepper continuing to whisk until mixture is smooth. Stir in the chicken and the peas and carrots. Simmer the mixture for 5.
Drop batter by large spoonfuls on top of your chicken pot pie filling. Place skillet in preheated oven for 30-35 minutes or until a toothpick inserted into a biscuit comes out clean. Allow to cool for a few minutes before serving.
The Best Gluten Free Chicken Pot Pie. Gluten-free chicken pot pie filling cooked chicken breast or turkey meat white onion carrots green beans peas corn bag of frozen mixed vegetables milk chicken broth gluten-free flour salt pepper chicken bouillon. HOW TO MAKE THIS RECIPE.
Make and prepare the gluten-free pie. Add chicken carrots green beans parsley thyme kosher salt and pepper. How to make keto chicken pot pie filling image by Seeking Good Eats.
Remove dough from plastic wrap and place dough between two sheets of parchment paper. Cut up all of the vegetables and place them in a pot with the raw chicken and the chicken broth. Boil until the chicken is fully cooked.
Remove chicken from pot and cut into 1 chunks. Add salt pepper and chopped chicken. Simmer for 15 minutes.
Mix flour with 1 cup cold water and add to pot.