Chicken Pot Pie

This is a yummy chicken pot pie that uses the recipe for Chicken Stew.

Ingredient Notes:

Chicken: I generally use a Rotisserie Chicken. It’s easier. Follow the the recipe for the Chicken Bone Broth, then use the chicken and broth from that to use in the recipe below. Otherwise, you can also make a quick stock, by cooking some split chicken breasts with onions, carrots, and celery (discard the veggies when your done). Then shred the chicken.

Veggies: You can feel free to use what you have. To me, a traditional Chicken Stew or Pot Pie will have potatoes, carrots, onions, celery, and peas. I’ve also used green beans instead of peas.

Herbs: I like using Thyme, especially, for this. I’ll also throw in some parsley. If you don’t have fresh, feel free to use dried by reducing the amount called for in the recipe to a third. If a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme. The same rule replies in reverse when swapping fresh herbs for dried herbs.

Chicken Stock/Broth: If you end up using a pre-made product, then I would suggest going with a Chicken Stock vice a broth. That said, if you’re using a homemade product (like this Chicken Bone Broth), it can just be the broth instead of the stock. In case you are curious, stock is usually made from bones and broth is usually made just from the meat.

Thickening Agent: I’ve used my GF flour blend here, another brand of GF flour blend, Tapioca Starch, White Rice Flour, and Cornstarch. Use what you have on hand or readily available. I’ll use Arrowroot Starch below.

Yield: 4

Author: Kari Moore - Begrudgingly Gluten Free

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Chicken Pot Pie

This recipe uses my Chicken Stew and turns it into a Pot Pie

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 2 T. Olive Oil
• 1/2 c. Onions, Diced (1/2-inch)
• 1 ea. Garlic Clove (Minced)
• 1 T. Fresh Thyme
• 1 T. Dried Parsley
• 1/2 c. Celery, Chopped (1/2-inch)
• 1 c. Carrots, Diced (1/2-inch)
• 1 c. Potatoes, Diced (1/2-inch)
• 2 T. Arrowroot Starch
• 2 T. Butter
• 2 c. Chicken Bone Broth (or Chicken Stock)
• 1 c. Shredded Cooked Chicken
• 1 - 9" All-Butter Pie Crust
• 1 ea. Egg Yolk
• 2 T. Water

Instructions

1. Preheat oven to 375 Degrees Fahrenheit.
2. Heat Olive Oil in a large, deep skillet. Add onions and saute for a few minutes until translucent.
3. Add the Garlic and herbs to the onions. Stir for about one minute.
4. Add the carrots, celergy, and potatoes. Saute until combined.
5. Add in the Stock/Broth. Bring to boil, then reduce heat to low to simmer for about 10 minutes or so. Veggies do not need to be cooked all the way through. (Maybe 50% cooked through).
6. In a small-ish bowl, combine butter and arrowroot starch with a fork. You want to create a little mash and make sure the arrowroot starch is completely mixed in with the butter.
7. Pour hot Stock/Broth, into the butter/starch mixture a little at a time. Stirring until combined after each addition. This is to keep it from getting chunky, which can happen if you put it straight into the pot.
8. Once the starch/butter mixture is loosened up by the hot stock, pour the butter/starch/stock mixture back into the skillet. Increase heat to medium and stir until the stock returns to a boil and thickens.
9. Add the chicken and peas (or green beans). Stir until combined. Turn off heat.
10. Place chicken mixture in either a 8" (ish) pie pan or a smaller casserole.
11. Roll out pie crust until it is about the size of your baking dish. Place crust on top of filling. Crimp edges as desired.
12. Mix egg yolk and 2 T. water in a small ball. Using a pastry brush, brush the mixture onto pie crust.
13. Bake Pot Pie for about 25-30 minutes or until crust is golden brown and the gravy is bubbly on the edges.
14. Serve hot.