It was a rainy day here and some of us are a little under the weather so I decided to make some comfort food and chicken pot pie seemed to fit the bill. This was actually quite easy to assemble and I thought it turned out pretty well. I am still struggling to make a good gluten free pie crust. If you have a good recipe, please post it. As it was, the crust turned out to be about as good as I have made but while it tasted OK, the texture was not right and it was a bit gritty. Still, I didn’t mind particularly when mixed with the broth from the pie but my kids did not like it and we had to remove it for them.
The recipe looks long but it was actually easy to make. For the crust you can use those Pillsbury crescents in a can and just unroll them over your pies if you can eat wheat.
Also, the ingredients below can be altered to omit or include any veggies that you like. I almost added some mushrooms.
This made a lot of food. Enough for at least six people so we have leftovers for another night.
Filling Ingredients:
Three boneless skinless chicken breasts (about 2 pounds)
3–4 carrots chopped
2–3 stalks of celery chopped
One medium or large onion chopped
One can of corn
Four white rose potatoes peeled and chopped
Four chicken bullion cubes
One Lipton onion soup mix
3/4 cup cream or half and half
10 ounces frozen peas
1/2 cup flour (I used all purpose gluten free flour)
One stick butter
Salt and pepper to taste
One egg white
Pie Crust Ingredients:
One stick butter
1/2 stick shortening
3 cups flour (I used gluten free as follows—1 1/2 cups all purpose flour and 1 1/2 cups of a pizza crust/French bread mix with Xantham gum in it)
1 teaspoon baking soda
1 teaspoon flour
Little cold water
As I mentioned, this crust wasn’t great. It did, however act like dough. I have had other attempts melt to liquid on me so it was a rousing success in that regard.
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