Chicken Pot Pie

posted by 8 years ago


5 Tbs unsalted butter (can also use olive oil or nondairy spread)

2 medium shallots

1 garlic clove, minced

Course salt and freshly ground pepper

2 cups reserved stock from Poached Chicken (recipe follows)

2 Tbs cornstarch (or arrowroot)

4 medium carrots cut on the diagonal into 1/2-inch-thick slices

3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices

1 whole poached chicken (about 4 cups)

1/3 cup coarsely chopped fresh flat-leaf parsley, plus about 1/2-cup leaves and sprigs for garnish

1 teaspoon finely chopped fresh tarragon

1 cup slightly thawed frozen peas

1 gluten free pie crust


Press in bottom crust and roll out top. Place dough to be rolled out (for topping the Pot Pie) between two pieces of wax paper on a cutting board. Roll out evenly and place in freezer for 20 minutes. Dough will be much easier to peal away from wax paper when chilled. Bake for 10-15 minutes at 350. When cool brush with one lightly beaten egg. Not necessary to use entire egg but coat crust and rim well. Preheat oven to 425 degrees.
Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2- teaspoon salt, and 1/4-teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes.Stir in 1 and 1/2 -cup stock. Whisk remaining 1/2-cup stock into the 2T of cornstarch in a small bowl. Whisk this into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Add mixture to piecrust. Add top crust. Make 3-6 small shallow incisions to allow steam to escape. Bake until golden brown and bubbling, aprox 50-60 minutes. If rim of crust begins to over brown cover with foil or pie ring.

tags:  poultry, miscellaneous, Chicken Pot Pie
Learn More

Subscribe For Newsletter

Frequently Asked Questions