Gluten-Free Chicken Pot Pie

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Recipe summary

Recipe courtesy of Reiko Mackenzie from The Real Housewives of Vancouver.

This lovely twist on a classic includes flax meal (hidden of course) in the pie crust for that extra fibre. I’m always thinking of ways of sneaking goodness in everything. From start to finish, this recipe includes the homemade pie crust and the finishing design. Simple and easier than you think! I like making them in individual ramekins; my kids seem to enjoy having their own little “pot.”

Preparation time: 60 minutes
Cooking time: 90 minutes
Yield: 6

Ingredients

Filling

2 tablespoons olive oil
1/2 cup onions, diced
3 scallions
2 cups carrots, chopped
1 1/2 cups celery, chopped
2 cups potatoes, chopped
1/3 cup rice flour
2 cups chicken or veggie stock
3 cloves garlic, minced
salt and pepper to taste (keep in mind what type of stock you use. If it contains salt, go easy on adding more)
3 cups diced boiled chicken
1/2 cup peas
1/4 teaspoon thyme
1/4 teaspoon sage

Pie Crust

1 cup sorghum flour
1/2 cup garbanzo bean flour
1/2 cup potato starch
1/3 cup flax meal
2 teaspoons xantham gum
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons coconut sugar
1/2 cup unsalted butter, cut into 1/2" cubes
1/2 cup milk of your choice
1 teaspoon apple cider vinegar
8 1/2" x 11" baking dish or 6-8 4-oz. ramekins

Assembly

Directions

Filling

Pie Crust

Assembly

Preheat oven to 325*F. Prepare pie crust: In a food processor, blend together sorghum flour, garbanzo bean flour, potato starch, flax seed meal, xantham gum, salt, baking soda, baking powder, coconut sugar. Once combined, added the butter cubes and blend till crumbly. While processing, add the milk and apple cider vinegar until the mix forms a ball-like formation. Remove from processor and wrap in plastic wrap and refrigerate while preparing the filling.
In a large saucepan heat the olive oil and add the onions and scallions and cook for 3 minutes. Add the carrots, celery and potatoes and cook for 5-8 minutes. Add the rice flour and thoroughly mix. Add the stock, garlic and salt and pepper and cook for 10-12 minutes until fork tender. Add the chicken, peas, thyme and sage and continue to cook for 5 minutes. Mixture will be thick but not to worry, it will gain liquid in the oven. Stir frequently. Transfer filling to the baking dish.
Remove dough from the fridge and knead to warm up. Sprinkle some rice flour on surface and cover dough with plastic wrap and roll with rolling pin on dough covered with the plastic wrap. Roll in the shape of baking dish to allow a lot of dough to hang over the side. With plastic wrap in tow, drag the topping onto the pie filling. Use a knife to cut away excess dough. Use a fork to make a design around the pot pie (see photo). Make 6 slashes and place in oven for 45 minutes. The left over dough can be made into a ball and be used for a 9 inch pie topping later! Store in the fridge.