Friday, October 5, 2012

Dairy & Gluten Free Chicken Pot Pie

I had a lot of people asking for this recipe, so I figured I'd just write it down and anyone who wants it can have it! I do have to admit that I took a non gluten free/dairy free recipe and converted it, so I had to tweak it WHILE I was cooking more than once. Therefore, if this doesn't turn out good, I warned you. ha!


This is what Celery Root looks like! Who knew? This is one crazy vegetable! Or root...... 


Pot Pie Filling
3 c chicken broth
3/4 frozen green peas, thawed
1 cup potato, cut into 1/2-inch cubes
1/2 cup sweet potato, cut into 1/2-inch cubes
1/2 cup celery root, peeled and cut into 1/2-inch cubes
1/2 cup parsnip, cut into 1/2-inch thick slices
1 cup chopped carrot
1/2 cup fresh corn cut off cob (or frozen thawed)
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1/3 cup superfine brown rice flour (Or corn starch)
1 1/2 c non dairy milk such as rice or hemp 
1/4 c fresh parsley, chopped
2 tbs fresh thyme, chopped
Salt/pepper


Bring the chicken broth to a boil in a Dutch Oven or large skillet.  Add all the veggies, cover, reduce the heat, and simmer for 6 minutes.  Add the chicken, and cook 5 minutes or until the chicken is done. Remove chicken and veggies from broth with slotted spoon and reserve in separate bowl.

Increase the heat under the broth to medium.  Put the brown rice flour or corn starch  in a separate bowl and gradually whisk in the milk.  Add the milk mixture to the broth, and cook for 5 minutes or until thickened, stirring frequently. 
(This is where things got tricky for me. I initially added WAY to much brown rice flour, (2/3 cup!) so I ended up having to add an extra cup+ of milk to even it all out. 1/3 cup brown rice flour/corn starch should be sufficient, but if you need a thicker sauce, add a little more flour/corn starch with a little more milk and keep adding to your chicken stock mix slowly until it's the right consistency.) 
Add the chicken and veggie mixture back into your thickened broth with, parsley, thyme, salt, and pepper.
(You could even add a bit of nutmeg which would taste great!)

At this point, I got lazy to I threw some puff pastry on top....but For gluten free add your favorite gluten free biscuits or gluten free cornbread on top!  Bake on 375 for around 20 minutes or until  your cornbread/biscuit topping is done.

 Below I added an allergen  free cornbread recipe! 

Allergen Free Cornbread
Cybele Pascal

1 Cup King Arthur gluten free Multi-purpose flour, or Authentic Food GF Classical Blend
3/4 cup yellow cornmeal
1/2 tsp xanthan gum
1/4 tsp salt
2 tsp baking powder
3/4 tsp baking soda
1 3/4 cups rice milk
2 Tbsp lemon juice
2 tsp honey
2 tsp Ener-G egg replacer mixed with 4 Tbsp rice milk
1/4 cup canola oil



  1. Preheat oven to 400 degrees.  Preheat the pan, along with your oven, this will give you a nice crust. I use a 10-inch cast iron skillet (the traditional way), but you may also use a similarly sized baking pan, square or round, it doesn’t matter.
  2. Combine flour mix, cornmeal, xanthan gum, salt, baking powder, and baking soda.
  3. Combine rice milk, lemon juice, and honey. Whisk well.  Set aside for 10 minutes.  Combine egg replacer with rice milk.  Add rice milk/lemon juice mixture to flour mixture, along with egg replacer and canola oil.  Beat until smooth.
  4. Remove hot pan from oven and quickly spray with canola oil spray or other oil of choice.  Pour in batter and set pan in center of oven.  Bake 25 minutes at 400 degrees, then turn heat down to 300 degrees and bake another 10 minutes or so until set in the center.  Remove from oven. Let cool about 15 minutes before slicing into squares or pie-shaped wedges.
© 2010 by Cybele Pascal

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