When it comes to people’s limitations in the kitchen, I have a healthy habit of trying to prove them wrong. And so a few years ago, I put this habit (I like to think of it more as a gift) to good use; I volunteered at Children’s Medical Center in the LEAN Families program, which was designed to show families with obese children, or children at risk of becoming obese, how to exercise and make healthier food choices. Good food tastes bad and healthy ingredients can’t be used in our recipes are the types of preconceived notions that I was up against.
Still, I would challenge them to try substituting a few healthy ingredients for the not-so-healthy ones. But what came as a surprise was that they not only liked the healthier options, they preferred them. Now with today’s increasing number of people with allergies to gluten, I often hear some of the same things: Gluten-free food tastes bad, and gluten-free options can’t be used in our recipes. Well, that got me thinking about some of my childhood favorites like Chicken Pot Pie and Meatloaf. I couldn’t resist the challenge: Could these comfort foods be recreated, gluten-free? Today on The Monday Menu, find out just how fabulous Gluten-Free Chicken Pot Pie truly is!
- 1 whole rotisserie chicken
- 6 tbsp of olive oil
- 10 cups of chicken stock
- ½ cup of heavy cream
- 4 chicken bouillon cubes
- 1 ¾ cup of Earth Balance Organic Buttery Spread
- 1 cup of long green onions, diced
- 1 cup of diced celery
- 2 cups of diced carrots
- 1 cup of corn
- 1 cup of peas
- 1 cup of chopped parsley
- 4 jalepeños, diced
- salt & pepper to taste
Ingredients for Crust
- 6 cups of organic brown rice flour
- 3 tsp of salt
- 2 tsp of baking powder
- 1 cup of organic shortening
- 1 cup of cold water
Ingredients for Egg Wash
- 3 eggs to 3 tbsp of water for egg wash
- Set up stand mixer with flex edge beater blade (or a flat beater paddle).
- In a small mixing bowl, add flour, salt, and baking powder. Slowly mix.
- Add shortening and buttery spread. Continue to mix until each piece is coated.
- Add ice water and continue to mix until dough starts forming.
- Once dough has fully formed, toss on clean counter and knead well, forming a ball.
- Wrap the doughball in plastic cling wrap, and place in refrigerator for 30 minutes.
- While dough is resting, preheat oven to 375 degrees F.
- Once cooled down, shred rotisserie chicken.
- Take a baking sheet and add a piece of parchment paper on top. Cut another slice equal in size, and put to the side.
- Whisk the egg wash ingredients together.
- In a large pot, heat chicken stock and add bouillon cubes.
- In a separate pan, sauté onions and celery in the buttery spread.
- Once finished, add to the simmering stock.
- Mix in flour and continue to stir.
- Add in shredded chicken.
- Mixture should start to thicken. Add salt and pepper to taste. Then pour in heavy cream.
- Add carrots, peas, corn, jalapeños, and parsley.
- In small oven-proof-pot-pie bowls, pour in mixture evenly.
- Take baking sheet with parchment paper and begin spreading out dough. Add an extra layer of parchment paper on top, and use a rolling pin to even out the dough to fit size of sheet.
- Now, take the top parchment sheet off, and cut the dough into large squares.
- Rub the egg wash around the lip of each bowl.
- With a spatula, take a single square piece of dough and place it on top of pot-pie mixture (gluten-free dough is delicate, be cautious when working with it).
- Crimp the dough with a fork along the outer edge to form crust.
- Brush egg wash on top of small piecrust.
- Now with a small knife, cut 3 slits on top of small pies for breathing.
- Place small pies on baking sheet and bake for 45 minutes or until the crust turns a golden brown.