Chicken Pot Pie - Step-By-Step

This post is long overdue.  When I first made pot pie, I just linked to the recipes that I used and then posted a picture of the finished product.  Not very helpful for people, I know.  I’ve been promising a post with step-by-step instructions, so here you go!

I make my pot pies in individual 4 inch ramekins with a top crust only (no bottom crust).  The crust provides enough flaky goodness to be crumbled up into the hot filling once served without having a soggy bottom crust. 

The first two times I made this, I had leftover roast chicken, so that is what I used.  This last time, I cooked chicken specifically for this recipe.  The original recipe calls for roasting/baking bone-in chicken breasts.  I used boneless, skinless chicken breasts and cooked them on the stove in a little olive oil, thyme, salt and pepper.  This recipe is flexible - you can use whatever meat and whatever vegetables you have on hand.

For a pastry dough, I use Bette Hagman’s Vinegar Pastry (From: The Gluten-Free Gourmet, revised edition, pg. 146). For the filling, I have adapted a recipe from Ina Garten’s Barefoot Contessa show on Food Network.

On a side note, I’m entering this in The Mini Pie Revolution’s Pot Pie Contest.

Pastry Dough

(makes enough for 4 individual pot pies)

Ingredients:
1 cup white rice flour
¾ cup tapioca flour
¾ cup cornstarch
1 rounded tsp. xanthan gum
¾ tsp. salt
1 Tbsp. sugar
¾ cup shortening
1 egg, lightly beaten
1 Tbsp. vinegar
2-3 Tbsp. ice water

Directions:
In a medium bowl, whisk together the flours, cornstarch, xanthan gum, salt, and sugar.

  

    

    

Cut in the shortening.

   

  

     

    

Blend together the beaten egg, vinegar, and cold water.

   

  

    

     

Stir into the flour mixture, holding back some, until the pastry holds together and forms a ball.  (Kneading will NOT toughen this pastry!)

Form two balls and place in a bowl; cover and refrigerate for at least 30 minutes.  (This dough can also be frozen at this point.  Just thaw in the fridge for a day before using.)

Remove and roll one ball at a time between two sheets of plastic wrap that have been dusted with sweet rice flour.

    

   

   

    

    

Pie Filling

(enough for 4 individual pot pies) 

Ingredients:
4-6 cups diced cooked chicken
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
8 tablespoons (1 stick) unsalted butter
1 cups yellow onions, chopped (1 onion)
3/4 cup sticky rice flour
1/4 cup heavy cream
2 cups medium-diced carrots
1 (10-ounce) package frozen peas (2 cups)
1-2 cups sliced mushrooms (optional - I like mushrooms)
1/2 cup minced fresh parsley leaves

Directions:
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.

In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.

     

   

Add the flour and cook over low heat, stirring constantly, for 2 minutes.

    

    

     

Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.

Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream.

      

Add the cubed chicken, carrots, peas, mushrooms and parsley.  Mix well.

      

Assembly

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls.

     

    

    

       

Divide the dough into quarters and roll each piece into an 8-inch circle.

   

    

     

Brush the outside edges of each bowl with the egg wash, then place the dough on top.

Trim the circle to 1/2-inch larger than the top of the bowl.

Crimp the dough to fold over the side, pressing it to make it stick.

Brush the dough with egg wash and make 3 slits in the top.

Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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