Chicken Pot Pie

The thing I tend to miss the most about going gluten free is the comfort food. There is just something about country cooking that warms you from the inside out. As I mentioned before, I don't deny myself gluten. If we are out and about, without the kids, I find myself craving a good ol' meat and three! But since those opportunities are few and far between, and given that I don't want my kids to miss out on the joy of comfort food, I try my hardest to revamp my tried and true southern comfort recipes. Chicken pot pie is one of my all time favorite comfort dishes. I love a good flakey crust and rich creamy filling. The best part about this recipe is that it is made for leftovers. I usually just toss whatever leftover veggie sides I have in the fridge with any combination of meat, cheese, and my creamy secret (leftover mashed potatoes!!!) and cover it with a quick, no chill, pie crust... This recipe is quick, easy, and extremely affordable!

Ingredients:

2 cups gluten free flour (for this recipe I chose a chick pea based flour for the extra fiber and protein)

1 Tbsp sugar

3/4 tsp salt

2 sticks butter, cubed and cold

2 Tbsp cold water

(Or prepared store bought crust)

1 lb chicken breast (about 2 breast)

2 Tbsp olive oil

2 Tbsp butter

Salt for seasoning

(Or 1 lb cooked shredded chicken)

1 medium onion, diced

4 oz mushrooms, rinsed and roughly chopped

6 oz artichoke hearts, drained and roughly chopped

(Or 2 cups of your veggies of choice)

1 tsp dried thyme

1/2 tsp salt

1 1/2 tsp garlic powder

2-4 potatoes, peeled and cubed

1/2 whole milk

2 Tbsp butter

1/2 tsp salt

(Or 2 cups mashed potatoes)

1/2 cup Parmesan cheese

Recipe:

Melt 2 Tbsp butter in 2 Tbsp olive oil, in a large skillet, over medium high heat.

Add chicken breast. Season with salt.

Cook chicken for 15-25 minutes, depending on thickness, until done. Flip chicken half way through.

In a heavy sauce pan, add cubed potatoes, and cover with water. 

Bring to a medium boil and cook for 20-25 minutes, until done.

Preheat oven to 400 degrees.

Combine gluten free flour, sugar, and salt.

Cut in butter.

Add cold water, 1 Tbsp at a time, until dough forms.

Divide in two.

Place 1/2 between 2 sheets of wax paper.

Roll out dough to 1/4 inch thick round.

Peel one side of the wax paper off. Flip the exposed dough side into a pie dish. Press into pie dish. Press around edges to remove excess dough. Remove  wax paper. Pierce with a fork to vent.

Bake at 400 degrees for 15 minutes until edges are golden brown.

Remove chicken from skillet. Add onions and mushrooms to skillet. Cook until soft.

Add artichokes, thyme, salt, and garlic. Cook until heated through.

Drain potatoes. Add milk, butter, and salt. Mash until smooth. You may need to add more milk depending on the consistency of your potatoes. You want them to be less firm and more runny.

Add Parmesan cheese and beat until combined.

Combine chicken filling and mashed potatoes.

Spoon into browned pie crust.

Place remaining 1/2 of pie dough between 2 sheets of wax paper.

Roll out dough to 1/4 inch thick round.

Peel one side of the wax paper off. Flip the exposed dough side on top of the pie filling. 

Press around edges to remove excess dough. 

Remove  wax paper. Pierce with a fork to vent.

Bake at 400 degrees for 15-20 minutes until crust begins to brown.

Let cool for 5-10 minutes.

Enjoy!!!