This chicken pot pie comes together in a snap with leftover shredded chicken or Thanksgiving turkey, pre-made pie dough and your basic frozen veggies.
Well at least that’s what Paula C. had to say about this Chicken Pot Pie recipe—one of the many you will find in my new cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free & Soy-Free Recipes (officially releasing in FIVE DAYS! woo hooooo!).
“I tried the Chicken Pot Pie from this cookbook and it was the BEST pot pie I have ever eaten…ever! I cannot eat anything with eggs and also no gluten. Your cookbook is the only cookbook that in 4 years of being GF I’ve wanted to purchase, first of all because it’s egg-free and secondly because ALL of your recipes are simply five-star. I am beyond excited about your book, it is one the best I have seen…” —Paula C.
Well, [blush] thank you Paula!! I poured my heart and soul into this project and I hope it makes the rest of my readers equally as happy!
This Chicken Pot Pie recipe is one of four I have included in a book excerpt I created to give you an idea for what Everyday Classics is all about, the ingredients used, and a taste for the recipes I have created for you.
This chicken (or turkey) pot pie comes together in a snap with leftover Thanksgiving turkey (which we have plenty of tonight!), pre-made pie dough (also in the book), and frozen or leftover Thanksgiving veggies (think green bean casserole).
Kids feel mighty special eating these out of individual pots with their initials carved into the crust, however an 8×8-inch baking dish works just as well. When I am feeling lazy, I omit the crust and just serve the cooked filling over steamed rice or leftover mashed potatoes.
Ingredients
- One half recipe Pie Dough (be sure to omit sugar)
- 1/4 cup high heat cooking oil
- 1/4 cup superfine brown rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated onion
- 1/8 teaspoon dried dill
- 1/8 teaspoon white pepper
- 1/8 teaspoon poultry seasoning
- 3 cups chicken broth
- 2 cups cooked and chopped turkey or chicken
- 2 cups frozen peas and carrots blend
- 2 tablespoons minced parsley
Instructions
- Prepare Pie Dough at least three hours in advance.
- Preheat oven to 450F.
- Heat oil in a large saucepan over medium heat. Whisk in flour, salt, granulated onion, dill, pepper, and poultry seasoning.
- Cook 1-2 minutes or until mixture begins to bubble and thicken.
- Whisk in broth. Cook 1-2 minutes or until smooth and thickened.
- Stir in chicken, frozen vegetables, and parsley. Heat through. Adjust salt if needed.
- Divide mixture evenly among four individual baking dishes or ramekins.
- Place pie dough between two layers of flour-dusted baking parchment paper. Roll dough to 1/4-inch thick. Remove top layer of parchment and cut into four uniform squares.
- Drape squares over tops of baking dishes. Cut slits in crust to allow steam to escape. Make decorative toppings with any leftover pie dough if desired.
- Bake 12-15 minutes or until crust is golden brown.
5 comments
This looks amazing Lex – and so helpful to know that superfine brown rice flour works as a thickener!
Alisa … if I recall, the rice flour option for thickening is a tip I picked up from Kim at http://www.cookitallergyfree.com. So glad I have so many talented ladies to learn from 🙂 xoLexie
This is going on my Amazon wishlist right away!!
Diana, THANK YOU!!! xoLexie
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