Tuesday, January 31, 2012

Day Two hundred and sixty-three

Chicken Pot Pie is one of those homey, full-of-goodness meals that can bring a family to the table. It’s easy to customize- fill it with your choice of meat (chicken, turkey, or beef) and the vegetables you know your family will love. Store-bought and frozen versions can be loaded with saturated fats and preservatives, but it’s easy to make your own. One bite and you’ll know your efforts were worth it. I’ve tried out recipes over the years, but recently found one that I’ll hand down to my daughters one day. It can be made traditionally, or gluten-free, and is delicious either way.

This first photo gives an idea of what the inside of the Pot Pie looks like. The top was fluffy with a slight crunch to the crust, and the inside was creamy and thick. The recipe comes straight from The Gluten Free Gourmet, and is called Bette’s Best Chicken Pot Pie.

Pot Pie Filling:
  • 2 small chicken breasts (about ½ lb.)
  • 2 c. chicken stock
  • ½ c. diced carrots
  • ½ c. sliced celery
  • ¼ c. minced onion
  • ½ c. frozen peas
  • 1 c. peeled, diced potatoes (about 2 small potatoes; this wasn’t in the original recipe but I added it in because I think Pot Pie needs potatoes)
  • 3 T flour (regular or gluten-free)
  • 2-3 T water
  • ¼ c. cream (I used milk)
  • salt & pepper to taste
In a large frying pan, sauté or poach chicken breasts until cooked through. Remove from pan, cut into bite-sized pieces, and set aside. Place chicken stock in pan and bring to a boil. Add carrots, celery, onion, and potatoes, and cook for 15 minutes. Add chicken and peas and cook for five minutes longer. In a small bowl, mix flour and water to make a thin paste. Thicken stock with flour paste, cook on low one to two more minutes. Add cream, season as desired with salt and pepper. Spoon into a greased, 2-quart round casserole. Preheat oven to 350, and prepare Pot Pie crust.
Pot Pie Crust:
  • 1 T sugar
  • 3 T butter, melted
  • 1 egg
  • ½ c. brown rice flour (if not making gluten-free, substitute flour)
  • 1/3 c. potato starch flour (if not making gluten-free, substitute cornstarch)
  • ½ t baking powder
  • ½ t baking soda
  • ½ t salt
  • 1/3 c buttermilk
Mix sugar, butter, and egg together. Sift together dry ingredients, add to sugar mixture, alternating with buttermilk. Spread evenly on top of Pot Pie. Bake for 20-25 minutes, until top is lightly browned and liquid bubbles around the edges (see below).

No comments:

Post a Comment