I hadn’t had chicken pot pie in years, but I had a craving for this hearty fall favorite, so I thought I’d give it a go. I pre-cooked a top pie crust to make sure that it would not have a soggy texture.
makes 4 servings
1 Single Gluten-Free Pie Crust
1 small onion, chopped
2 carrots, sliced in 1/8″ rounds
1 celery stalk, chopped
1 cup cooked chicken, cubed
Kernels from 1 ear of corn, steamed and removed
1 cup peas
1 cup potatoes, peeled, cut in 1/2-inch cubes and cooked
3 sage leaves, minced
1 cup chicken broth
1 Tbs corn starch
salt and pepper to taste
1. Preheat oven to 350°F. Prepare the dough for the Single Gluten-Free Pie Crust. Roll out and cut to the size of your pie plate. I used 6-inch ramekins to make 4 individual pies, so I cut 4 small top crusts. Prick crust(s) to prevent bubbles and bake flat on a cookie sheet for 25 minutes until lightly browned.
2. Sauté onion, carrots and celery in a large frying pan until softened. Add chicken, corn, peas, potatoes, sage, salt, pepper and chicken broth, reserving 2 Tbs of chicken broth. Simmer for 5 minutes, stirring occasionally.
3. Combine remaining chicken broth and corn starch and add to chicken and vegetable mixture. Simmer another minute or two until sauce thickens. Transfer mixture to pie plate or ramekins and place baked crust on top.
4. Bake for 15-20 minutes until pie is evenly heated through. If crust is getting too brown, reduce heat to 300°F.
Vegan: You could easily omit the chicken and use vegetable broth instead of chicken broth. One idea is to add beets and parsnips. Another is to add cubed portobellos and mushroom broth instead of vegetable broth.