Those holiday goodies are so last year. It’s time for a little bit of not-sweet. How about a chicken pot pie? All it takes is a decent crust, some chicken, a few veggies, a pan and you have pie.
Chicken pot pie was a favorite since we were small fries. Of course, back in those old days a pot pie came out of a tiny square box from a freezer and was called Morton’s. They even had a crust on the bottom and the top. Pretty sure they cost something like 25 cents. And no it wasn’t 1910.
These days a frozen pot pie will get you a top crust. I have no idea how the Morton bottom pie crust stayed crunchy and I probably don’t want to know. Could also be they were crunchy because my mother baked them for way longer than necessary.
They were usually black around the edges which she deftly covered up with a pile of rice. Pot pies with rice on top were how she stretched a tiny food budget to feed four hungry kids. In those ancient old days people cared more about feeding everyone rather than calculating nutritional value. And again, no. It wasn’t 1920, either.
These pot pies are the same only very different. These are easy to prepare. You can make everything from scratch or use leftovers which is how we do it around here. With some frozen pie dough in the freezer, those leftovers from a roasted chicken can turn into a terrific dinner pie.
Or use an even easier method. Get a roasted chicken at the grocery and cut it into small pieces. Buy frozen vegetable tidbits if you don’t have time to chop and dice – no one is going to know. Make small individual ramekins or tiny pies or just one big one. It’s versatile.
On a cold winter day, it’s a great dinner. Like today. It’s probably only 50 degrees outside and we’re having warm pot pie.
Snicker all you want and then go make chicken pot pie.
|Chicken Pot Pie, Gluten Free||
- 300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca starch/flour) (2⅓ cups)
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- ¼ teaspoon dried thyme
- 115 grams chilled unsalted butter, cubed (8 tablespoons or 1 stick)
- 85 grams solid vegetable shortening (Spectrum) 7 tablespoons
- 80-100 grams very cold water (1/3-1/2 cups)
- 3 tablespoons olive oil
- 3 cups leftover chicken diced
- 3 medium carrots, chopped finely dice
- 3 small celery sticks chopped finely dice
- 150 grams green beans, chopped into a small dice (1½ cups chopped)
- 2 cloves garlic minced
- 1 small shallot, minced
- ½ teaspoon salt
- sprinkle of pepper
- ½ teaspoon dry thyme
- ½ cup white wine
- 4 cups chicken broth, hot
- 2 tablespoons AP GF flour or 2 tablespoons corn starch
- ¼ cup white wine
- 1 extra-large egg, beaten
- coarse sea salt
- In the bowl of a food processor pulse together flour, salt, sugar, and thyme. Add cubed butter and shortening. Pulse until mixture looks like coarse crumbs. Add cold water down the chute beginning with about half the water, and keep pulsing. Add more as needed and stop as soon as dough forms a very ragged ball. Don’t add more water.
- Turn dough onto plastic wrap and remove blade carefully. Knead slightly to bring all the dough together. Wrap and chill dough for at least an hour. If making one large pie, roll dough between sheets of plastic wrap just slightly bigger than the pan. If making smaller individual pies or ramekins, roll dough in pieces just larger than the circumference of each pie or ramekin. Chill dough while preparing filling.
- Heat olive oil in a saute pan. Set aside diced chicken. Add carrots, celery, green beans, garlic, shallot, salt, pepper, and thyme to the heated oil. Saute until vegetables are just wilted and beginning to caramelize. Deglaze pan with ½ cup white wine, letting the wine almost evaporate. Add hot chicken broth and stir to combine, letting the broth reduce on a medium for about 5 minutes. Add flour to the other ¼ cup of white wine and whisk to combine. Add to hot broth mixture and stir until it begins to boil and thicken. Remove from heat and stir in diced chicken.
- Place equal portions of the mixture in pie dish or individual pie or ramekin dishes. Set on a baking sheet.
- Preheat oven to 375.
- When oven is preheated, remove rolled dough from refrigerator. Top the pie or individual pie or ramekins with dough circles. You might have a little bit of pie dough leftover. Save it for another use. Pinch edges to seal. Brush with beaten egg and dock with a fork to create vents. Sprinkle lightly with sea salt. Bake about 35-40 minutes or until the crust is golden brown and filling is bubbling through the vents. Cool slightly for about 10-15 minutes and serve.