Description
Learn how to make a delicious gluten-free chicken pot pie with our easy recipe. Perfect for a comforting and hearty meal for any occasion!
Ingredients
- 3 cups all-purpose gluten-free flour blend (360g)
- 1/2 teaspoon (3 ml) salt (omit if using salted butter)
- 2 teaspoons (10 ml) xanthan gum (omit if you use a blend that has xanthan)
- 1 cup butter (2 sticks), cold – cut into small pieces (226g)
- 8-10 tablespoons milk, cold (120-150ml)
- 1 pound beef, cubed (450g)
- 1 cup sliced carrots (128g)
- 1 cup frozen green peas (134g)
- 1/3 cup vegetable oil (75g)
- 1/3 cup chopped fresh yellow or white onion (40g)
- 1/3 cup all-purpose gluten-free flour blend (or 3 tablespoons cornstarch) (40g)
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 3/4 cups chicken broth (414ml)
- 2/3 cup milk (158ml)
Instructions
- For the crust – Begin by heating your oven to 425°F (220°C). In a bowl, mix together the flour, salt, and xanthan gum.
- Use a pastry cutter or a combination of a knife and fork to incorporate the butter into the flour until it resembles small pea-sized pieces.
- Gradually add milk, mixing it in. If needed, add more milk. You may have to knead the dough by hand to ensure it is well combined.
- The dough should be damp and suitable for rolling.
- Split the dough into two parts and roll each portion on a floured surface until they form circles about 10 inches across. Alternatively, place the dough between wax paper sheets to roll.
- Position one dough circle in a pie dish and trim any overhang if required.
- For the filling – In a pot, bring together the beef, carrots, and peas. Cover them with water and boil for 15 minutes. Once done, drain the mixture and set it aside. If using pre-cooked beef, simply cook the vegetables and add the beef afterward.
- In the same pot, sauté the onions in oil over medium heat until they turn soft and clear.
- Blend in the flour, salt, and pepper, then gradually pour in the chicken broth and milk.
- Let the mixture simmer on a medium-low flame until it thickens. Once thickened, take it off the heat and put it aside.
- Spoon the beef and vegetable combination into the pie shell, filling it halfway. Pour the thickened sauce over the top until the filling reaches about three-quarters full.
- Top it with the second dough circle, sealing the edges and removing any extra dough. Make small cuts on the top layer to let the steam out.
- Place in the oven and bake for 30 to 35 minutes, or until the crust is a golden hue and the filling is bubbling.
- Allow it to cool for 15 minutes prior to serving.
Notes
- Ensure the butter is cold and cut into small pieces for a flakier crust.
- Gradually add more milk to the dough if it is too dry for rolling.
- Pre-cook the beef and vegetables to prevent a soggy bottom crust.
