From Beyond Celiac Blogger Ambassador Annette Pugliese of Best Life Gluten-Free
Makes 4 individual pot pies in 16 oz. stoneware bowls
Ingredients:
- 1 gluten-free pie mix or frozen crust
- 2 cups cubed white meat chicken or turkey
- 2 sliced carrots, peeled then sliced into ¼ inch pieces
- 2 potatoes, cubed
- ½ cup celery, minced
- 1 cup frozen peas (No defrosting needed)
- ¼ cup onion
- 1/3 cup butter or dairy substitute
- ½ cup gluten-free all-purpose flour
- 2 Tbsp. cornstarch
- ¼ tsp. salt
- Dash black pepper
- Dash garlic powder
- Dash Italian seasoning (The pre-mixed jar includes a combination of thyme, sage, oregano, basil, savory, garlic, marjoram. Use a pinch of whichever of these you have.)
- 2 cups gluten-free chicken broth
- 2/3 cup milk or milk substitute, like coconut milk
Directions:
- Either make the crust following box directions and chill for a couple of hours; or defrost a frozen crust and then remove gently from the tin. Put on a gluten-free floured board or surface.
- Chop the meat* into cubes at a size you like and set aside.
- In a medium pot, put water enough to cover the carrots, potatoes and celery. Cook until the potatoes are just getting soft. Don’t cook too long—we don’t want mashed potatoes. Just until a knife easily slides into a potato. Add the peas at the last minute and cook all together for only 2 minutes more. Drain and set aside.
- In a saucepot, sauté the onion in the butter until just softened, not browned.
- Add the flours, spices and make a roux (paste). Keep stirring until there are no lumps—use a whisk if you have one.
- Add the broth and milk and continue to stir.
- Once sauce is creamy and no lumps are seen, add the veggies that you drained and the meat of choice. Stir to combine then set aside away from the stove.
- On that floured surface, flatten the dough with a floured rolling pin. If you don’t have a pin, use a round bottle or tall jar that you put some flour on so as to avoid sticking of the dough. If the dough breaks apart, no worries; just wet your fingertip with water and press together pieces to re-join.
- Take the bowls, ladle the veggies/sauce into each and then place the crust on top. No greasing of the bowl is necessary. With a knife make 2 slits in each to vent the steam inside as it bakes.
- Bake at 375°F for about 45 minutes, until edge is golden and center seems dry and flaky. Cool for 10 minutes because it’s piping hot!
*If using raw meat, poach first until cooked: place in a frypan with water to cover. Add a pinch of salt and pepper, dash of garlic powder and simmer on very low until cooked. It will remain beige in color. We want tender pieces, not crispy like a grilled piece would render.