Recipes

Hello all! Is it still cold in your neck of the woods? I hope so, so that you can make this wonderfully comforting Chicken Pot Pie! (Although I know you would like it any time of year 😉 )!

Sarah from the Smart Kitchen challenged me to make a healthy Chicken Pot Pie. So by golly I made that pie!

Gluten-Free Healthy Chicken Pot Pie

~This Pot Pie is not your typical artery-clogging pastry dish. Gluten-free, Dairy-free, and of course, sugar-free! It can also be made vegan if you omit the chicken.

Ingredients

Crust:

• 1 cup brown rice flour
• 1/2 cup garbanzo bean flour
• 1/2 tsp xantham gum (acts as gluten to stick gluten-free flours together. if you don’t have any, no worries! The crust just won’t stick together as much)
• 1 tsp baking powder
• 1/2 tsp salt
• 3 Tablespoons olive oil
• Tablespoons of water as needed

Filling:

• 3 cloves of garlic
• 4 carrots
• 2 celery stalks
• 5 mushrooms
• 1/2 cup chopped cabbage
• 1/2 onion
• 1/2 cup green peas
• 3/4 cup chopped/shredded cooked chicken
• 1/4 cup chicken stalk (or water)
• 1 Tablespoon brown rice flour
• 1/2 tsp each of salt, pepper, and thyme

NOTE: The two gluten-free flours I used are both inexpensive compared to most gluten-free flours. They can be used in a wide variety of recipes, too. Examples: Pancakes, cornbread, or socca. However, whole wheat flour can be used instead.

NOTE 2: You can use any mix of veggies you have. This just happens to be what I had in the fridge at the time. Try adding potatoes, squash, zuchinni, broccoli, or any other veggies you have.

Directions:

First, mix the dry ingredients of the crust together. Then add the olive oil and stir. Add tablespoons of water as needed until the dough sticks together to roll into a ball. Refrigerate dough while you prepare the filling.

For the filling, chop all the veggies into bite-sized pieces. In a skillet on medium-high heat, place all the veggies in to brown slightly. Add a dash of water as needed to prevent burning. Next, add the chicken, chicken stock, flour, and spices. Mix and cover for a few minutes.

Pour the filling and it’s juices into a pie pan or a oven-safe dish. I used my grandma’s french oven le-creuset 🙂

Take the dough out of the fridge and roll onto a flat surface. Use extra flour as needed to prevent sticking. Lay the rolled out dough on top of the veggies. If the dough breaks apart, don’t worry! It looks really fun when the crust is laid in pieces. I even took the extra dough and shaped it into a heart for decoration!

Bake at 400* for 20 minutes, or until the crust is golden and the filling bubbles.

Serves 6 hungry people

Thought-provoking, mind-prodding question of the day:

What things do you do that make you lose track of time? You know when you get caught up in something you are so engaged in that you forget to look at the clock or think about your “to-do” list?

I sometimes get this way when I cook, or when I am playing my best tennis, or even when I’m writing an essay on a topic I connect with.

P.S. if you ever run out of oatmeal-add ins, look at all the comments on my last post. There are some really great ideas!