Nothing says fall like comfort food...
and my favorite comfort food of all is probably chicken pot pie.
(Followed closely by chicken & dumplings!)
It was easier to make pot pie a couple years ago before
we figured out that Clint has a gluten intolerance,
but that shouldn't stand in the way of good pot pie!
 |
| L - Pamela's Baking Mix, R - Pillsbury GF Dough |
In our continuing quest to eat the best tasting
gluten free foods possible, I actually made 2 pot pies, each with
different GF crusts - so Clint could do a taste test comparison. (Actually, we had company, so I made 4 pot pies
total - 2 GF and 2 regular).
total - 2 GF and 2 regular).
The GF Crust Options:
Up at bat were Pamela's Bread Mix & Flour Blend and a (new?) premixed Pillsbury Gluten Free dough.
(Next time I might try this King Arthur Flour recipe.
Previously we have tried the 'Gluten-Free Pantry Perfect Pie Crust' and I don't remember how it tasted, but it was definitely more complicated to make. We'll have to try it again.)
| The Dough Comparison | ||
|---|---|---|
| Pros | Cons | |
| Pillsbury | No mixing required, very easy to roll out, very quick to use | Thinner dough is slightly difficult to work with - the dough stuck to the parchment paper a lot when trying to put the crust into the pie dish and when covering the pot pie |
| Pamela's | Rolled dough is easy to work with, comes off parchment paper without difficulty | Time consuming to make, difficult to get dough into the right consistency |
In terms of taste, Clint said that the main difference he noticed was that the Pillsbury crust was thinner. (There was more Pamela's dough than Pillsbury, so they did roll out a little thicker.) He didn't seem to have a preference between the two, and claims he would eat either happily.
The Pamela's crust is a little thicker and crispier, and the Pillsbury was a little softer, and possibly flakier.
This did make the Pillsbury crust more susceptible to
getting soggy from the filling.
The (GF) Recipe
This recipe is my adaptation of a recipe originally
found on allrecipes.com, available here.
This recipe will make 2 deep pies - I like to load 'em up!
Crust
- 2 pairs of your favorite 9" GF pie crusts
- 1 egg white
Filling
- 2 lbs boneless, skinless chicken; cubed (I prefer thighs)
- 6 large carrots, sliced (~4 cups)
- 4 stalks of celery, sliced (~2 cups)
- 2 or 3 small waxy potatoes, cubed (~2.5 cups)
- 1 can of corn
- 2 cups frozen peas
- 5 or 6 cups chicken broth
Gravy
- 2 or 3 small onions, diced (~2 cups)
- 3/4 cup butter
- 1/3 cup sorghum flour
- 1/3 cup potato starch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp celery seed
- 1 tsp poultry seasoning
- 1/2 tsp garlic salt
- 2 tsp fresh rosemary, minced
- 1 & 1/3 cup milk
Putting it together:
1. Preheat oven to 375 degrees F.
2. Place bottom pie crusts. Beat egg white and brush pie crusts with egg white Bake bottom crusts at 375 for 5-8 mins. Save egg whites for later use on upper crust.
3. Combine filling ingredients (chicken, carrots, celery, potatoes, corn, peas, & chicken broth) into a large pot and boil for 10 mins. Strain filling while saving the chicken broth for us in the gravy. Set filling aside.
4. In a large saucepan, cook onions in butter until soft. Stir in salt, black pepper, celery seed, poultry seasoning, and garlic salt. Stir in sorghum flour and potato starch. Slowly stir in milk & chicken broth. Simmer over low heat until gravy is thick.
5. Fill bottom pie crusts with filling mixture. Pour gravy mixture over filling. Sometimes if the gravy is really thick (and doesn't seem like it will naturally fill the spaces well), I use a large spoon to manually mix the gravy and filling. This also allows me to add more gravy. More gravy = more yummy!
6. Cover pies with top crust, seal pie edges cutting away excess dough. Cut small slits into the crust for escaping steam. Brush top crusts with remaining eggwhites.
7. Bake pies in preheated oven for 30-35 minutes. Allow pies to cool prior to serving.
**If you prefer to make a non-GF pot pie, simply
replace the GF pie crusts with your favorite regular pie crusts,
and substitute the (1/3 cup sorghum + 1/3 cup potato starch)
mixture with 2/3 cup flour.
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