Who doesn’t like a good ole’ homemade chicken pot pie on a nice crisp fall day? I know I do and I’ve been craving one for the past couple of weeks. I kept putting off making it because I remember the last time I tried it didn’t turn out so well. I am pretty sure I even made a trip to the store to find GF dough so I didn’t waste the filling I had already prepared. This time was going to be different though and I kept telling myself no matter how wrong it went with the homemade crust I wasn’t giving up. HA!
I found what seemed to be a pretty simple and easy recipe online for GF pot pie. The crust consisted of GF flour (I used the Bob’s Red Mill 1 to 1), salt, butter and milk (I used unsweetened Almond milk). I combined all of the dry ingredients in a bowl and cut the butter into the flour mixture until it resembled the size of peas. Once mixed, the dough was moist and very easy to work with. I divided the dough in half and rolled each out on a GF floured surface.
For my filling, I used carrots, peas, green beans, onions, potatoes and ground chicken. I cooked them in olive oil and garlic until soft and then added GF flour, chicken broth, milk and salt and pepper until it reached a thicker consistency. I lined the bottom of my pie crust dish with dough, added the filling and topped it off with more dough. I even had extra dough leftover so I made two individual pot pies! They turned out excellent and there was not one morsel left! My son even asked me to make it again this weekend which is a good sign.