GF Chicken Pot Pie

Pie Crust (The Baking Beauties)

Ingredients:

2 1/2 cups gluten-free flour mix (see NOTE)

1 cup shortening, I use butter

1 teaspoon salt

1 teaspoon xanthan gum

1 large egg

1 tablespoon vinegar

1/3 to 1/2 cup cold water

Directions:

Use stand mixer and non-whisk for best results. Mix flour, shortening, salt and xanthan gum on low speed until mixture is pebbly.

Add egg, vinegar and 1/3 cup water, mix on low speed until well mixed and dough becomes ball-like. If dough is not soft and pliable, add a few drops of water at a time until it is. This dough feels exactly like the dough you would make with wheat flour, so don’t feel like you have to scrimp on the water. If it takes more than 1/2 cup, oh, well, the weather might be dry. If it’s less, it just might be raining!

Bake at whatever temperature you need for your filling, from 300 degrees F to 450 degrees F, or on 350 degrees F for 20-22 minutes for pre-baked crust. Although this recipe doesn’t rise, it can bow in the middle, so baking stones are recommended if you are pre-baking the crust. Fruit fillings are best if baked for 1 hour at 350 degrees F.

Tip for Pie Crust: Lay plastic wrap out on your counter then put your pie dough on the wrap to roll it out. Do not use flour to keep it from sticking to the plastic wrap: You WANT it to stick! If you use a top sheet of plastic wrap, you do not have to use flour mix on top, it’s an easy clean-up, and you can pick up the crust and lay it into your pie pan without breaking it.

CHICKEN POT PIE
Ingredients
1 pound skinless, boneless chicken breast havles-cubed
1 cup frozen peas or green beans
1/2 cup sliced celery
1/3 cup butter
1/3 cup GF flour (see note below)
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

Directions

Preheat oven to 425 degrees F
In a saucepan, combine chicken, carrots, peas, and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.
Place the chicken mixture in bottom of the pie cust.  Pour hot mixture over.  Cover with top crust, sel edges and cut away excess dough.  Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 -35 minutes, or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.
 NOTE:  GF Flour Mix:  4 cups superfine brown rice flour, 1 1/3 cup potato starch (NOT FLOUR), 2/3 cup tapioca starch.  Combine ingredients and store in a container.