Archive for the ‘Casserole Recipes’ Category

Marigene’s Gluten Free / Wheat Free Chicken Pot Pie

Gluten Free Wheat Free Chicken Pot PieBefore my son could have potatoes, this was our go to recipe for a no gluten and no potatoes chicken pot pie.

Notice that I only used the crust on top here.  I reasoned then, that we did not really need a soggy bottom crust and that I could definitely use the other half of the recipe for a pie or something.

You see, I was still in the early stages of  learning to cook gluten free, when I came to use this particular pie crust recipe.  I don’t even remember where I got the idea for it, other than I adapted it to be without potatoes and also made it egg free.

Since then, I have developed other pie crust recipes (gluten free, nut free  and egg free) but that is for another day.

If, you are wanting a simple chicken pot pie that is wheat free, eggless  and full of flavor – give this one a try…

Marigene’s Gluten Free / Wheat Free Chicken Pot Pie

What we will need to have:

Prepared Wheat-free/Gluten Free pastry**
1/2 c. sweet onion, chopped
2 ribs of celery chopped (best to use inner ones with leaves)
3 Tbsp.  vegetable oil
1/4 cup  wheat-free/gluten-flour blend*
3 cups  chicken broth
3 cups  chicken, cooked and chopped ( could use leftover roasted chicken or about 3  chicken breasts, boiled)
2 cups  frozen peas
1 cup  frozen corn
1/2 cup  carrots cubed
1 (2 oz.) jar sliced pimento(drained) or 2 tbsp. chopped roasted red bell
pepper(optional)
1/2 tsp.  thyme
1/4 tsp.  crumbled dried rosemary or 1/2 tsp. fresh rosemary leaves minced
1/2 tsp.  salt
1/4 tsp.  pepper
Milk  for brushing pastry top (optional)

What we’ll need to do:

  1. In a pot cook onion and celery in oil, until crisp tender.
  2. Stir in 1/4 cup GF flour blend* (1 Tbsp. cornstarch + 2 Tbsp. sweet rice flour + 1 Tbsp. tapioca starch) until combined.
  3. Pour in chicken broth and keep stirring until smooth and there are no lumps.
  4. Stir in chicken, carrots, peas, corn, thyme, rosemary, salt, pepper. Add pimiento or roasted bell pepper, if using.   Cook until the whole thing is somewhat thickened.  Turn stove top heat off.
  5. Pre-heat your oven to 400 degrees  Fahrenheit and roll out your pie crust  to fit  your pan.  (I used a  2 quart corning ware baking dish )
  6. Once you have your gluten free pie crust ready, pour filling into your pan.
  7. Cover with  your GF pie crust.  With a knife, cut some slits in the top to vent steam.
  8. Brush top with milk if desired and bake  for 40-60 mins. or until pastry is browned and looks done.

How we make GF (Gluten Free) pastry**—

We’ll need:

1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup cornstarch
1 cup sweet rice flour (essential)
1 rounded tsp. xanthan gum
1/2 tsp. salt
4 Tbsp.  butter
12 Tbsp.  shortening
flaxmeal slurry of 1 Tbsp. flaxmeal + 1/4 c. water microwaved  on high for a min., stirred together, then cooled in refrigerator for 10 min.
4 Tbsp.  iced water
1 Tbsp.  cider vinegar

  1. Sift together first 5 dry ingredients.
  2. Cut in butter and shortening.   (Now, this becomes your ” first mixture”)
  3. Whisk together slurry, iced water and cider vinegar.  Slowly add and stir into first mixture until you can form a ball.
  4. Spoon into well floured board and knead for 3 mins.
  5. Divide in half.  Form into a disk ; wrap in plastic wrap and chill/refrigerate for at least an hour before rolling out.