Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chicken Pot Pie

HawkFire

Recommended Posts

HawkFire Explorer
HawkFire
Posted

My very favorite meal is a homemade chicken pot pie. I have not had a decent chicken pot pie for years. That was until a few weeks ago. I decided to purchase a box of the gluten free pantry FRENCH bread and Pizza Mix.. I baked it and it was so good. I had to add extra salt, though.

I was eating out with some girlfriends, coffee at our local coffee shop, and I brought along a warmed piece of my new bread with some butter and jam. I was saying how it was very dense and soft and rich tasting when my closest friend remarked that it would make an excellent dinner of gravy and turkey for my teenaged son who is always very hungry. I had just been telling her about a funny incident when he was so hungry after school that I had given up, driven him to the nearest Marie Calender's and let him order as much food as he needed to fill up. One of the meals he'd ordered was a chicken pot pie. I really wanted some.

So, after a "duh" moment... I realized I could make a chicken pot pie for myself. I'm eating my second pie right now (these are single serve bowls). I am in heaven.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mouse Enthusiast
mouse
Posted

Could you post your recipe for chicken pot pie. I would love to make individual ones and freeze them for the times I don't want to cook. Thanks.

Corkdarrr Enthusiast
Corkdarrr
Posted

Yes, please post. I would LOVE to eat some pot pie.

lpellegr Collaborator
lpellegr
Posted

Ditto! I have been hungry for anything with gravy and considered trying to make meat pie type things, with pie dough wrapped all around the filling, but I think I could get the same effect with just the crust on top. Pleeeease! I'm sure I could figure out the filling, but tell us about your crust.

Judyin Philly Enthusiast
Judyin Philly
Posted

DITTO, DITTO..LOVE POT PIE

THANKS

JUDY

HawkFire Explorer
HawkFire
Posted
  • Author

Oh, sure. Like I said, I found that I really enjoy the Gluten free Pantry French Bread and Pizza Crust mix. I prepare it following the bread recipe. I use Kinik all purpose flour to help handle the very gooey mixture once prepared. It's not to be rolled out. I simply take a large spoonful of the dough (it must rise for 40 minutes prior to using it) and use my fingers to smooth it out on top of my individual serving sized pies.

I use the one crust method for my pie.

Everyone has a recipe they will prefer for the contents. Mine is simple, but I really enjoy it. I found a bouillon that I like. I suggest you use your personal favorite if you want to follow my recipe. I use a veggie bouillon that is gluten free and has a lot of flavor.

I prepare boiled chicken. Pull apart the meat. I use about three cups of chicken.

I prepare two cups of bouillon. I add two cloves of minced garlic and 2 carrots, two celery stalks and broccoli to the boiling bouillon.

I put three tbs of olive oil in a deep dish frying pan. I add half of a large onion.

I drain the bouillon into a measuring cup.

I take 1 1/2 cups of my bouillon and add it to my onion, leaving behind, for now, the chunky veggies.

I reserve 1/2 a cup of bouillon and add to it 2 tbs of corn starch. Whisk. Add to your onion which should be in a deep dish frying pan as I said.

When thickened, add the veggies that were being reserved.

Next, I add the chicken. I stir all together for a few minutes.

I pour my mixture into single serve, oven safe baking dishes.

Top with the amount of dough you need to cover the mixture. It bakes very well in my oven at 350 for 30 minutes. It tastes as good as ANY pot pie I can recall from my gluten days. I am never left feeling deprived.

Prior to finding a crust that I enjoy for this pot pie, I always used this recipe over rice. It is delicious over rice. Very nice on a chilly evening.

While I typed this recipe, I was eating my pot pie. I can assure you that it is very good. It is the perfect crust, in my opinion.

Sweetfudge Community Regular
Sweetfudge
Posted

mmm, this has always been one of my fave meals (we grew up on the frozen kind!!)

I was thinking...could this be premade then frozen? like the storebought ones? i'd love to do that for my days off from the kitchen :P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Mtndog Collaborator
Mtndog
Posted

Oh happy happy happy! Thank you for posting this....I was craving it tonight but made a mexican casserole instead.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Dried Chickpeas

      I agree with your post and have had similar experiences. I'm commenting to add the suggestion of also using nutritional yeast as a supplement. It's a rich source of B vitamins and other nutrients, and some brands are further supplemented with additional B12. I sprinkle a modest amount in a variety of savory recipes.
    2. Scott Adams
      - Scott Adams replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Dried Chickpeas

      If a package of dried chickpeas or lentils says “may contain” or “may have been cross contaminated,” that usually means they were processed in facilities that also handle wheat, barley, or rye. The concern is not gluten dissolved on the surface like dust that can simply be rinsed away, but small fragments of gluten-containing grains that may be mixed in duri...
    3. knitty kitty
      - knitty kitty replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Dried Chickpeas

      Welcome, While picking through chickpeas and lentils I have found little pebbles and on occasion, a kernel or two of wheat. Farm equipment and transport trucks are used to harvest different crops. It would be really expensive to have separate trucks and packaging lines for each crop. I have found sorting or picking through the peas or lentils...
    4. trents
      - trents replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Dried Chickpeas

      Welcome to the celiac.com community, @Thoughtidjoin! I would think so, yes. But you need to realize that cross contamination studies with lintels have shown the real problem isn't only coming in contact with gluten containing grains in processing but in the actual mixing in of cereal grain seeds in significant quantities with the lentils. I think it...
    5. Scott Adams
      - Scott Adams commented on Scott Adams's article in Origins of Celiac Disease
      7

      Do Antibiotics in Babies Increase Celiac Disease Risk Later in Life? (+Video)

      I think you're reading way too much into this study--it is a large population-based study, and when they do these they aim not to focus it on a particular smaller sub-set of the population, in fact, they take measures to be sure that doesn't happen.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,432
    • Most Online (within 30 mins)
      7,748
    ainsleydale1700
    Newest Member
    ainsleydale1700
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Dried Chickpeas

      By Aretaeus Cappadocia · Posted

      I agree with your post and have had similar experiences. I'm commenting to add the suggestion of also using nutritional yeast as a supplement. It's a rich source of B vitamins and other nutrients, and some brands are further supplemented with additional B12. I sprinkle a modest amount in a variety of savory recipes.
    • ainsleydale1700
      Confused about HLA-DQ Celiac gene test result

      By ainsleydale1700 · Posted

      Hi, could someone help me understand the result of my gene test? DQ2 (DQA1 0501/0505,DQB1 02XX): Negative DQ8 (DQA1 03XX,DQB1 0302): Negative The patient is positive for DQB1*02, one half of the DQ2 heterodimer.  The doctor said I don't have Celiac genes.  I asked him to clarify about my positive DQB1*02, and he said it's a gene unrelated to Celiac.  I have all the symptoms and my bloodwork is positive for antibodies, despite being on a gluten-free diet for the past 4 years.  He also did a biopsy but told me to continue a gluten-free diet and not eat gluten before the biopsy.  Based on the gene test and biopsy (which came back negative) he ruled out Celiac, leaving me very confused.    
    • Scott Adams
      Dried Chickpeas

      By Scott Adams · Posted

      If a package of dried chickpeas or lentils says “may contain” or “may have been cross contaminated,” that usually means they were processed in facilities that also handle wheat, barley, or rye. The concern is not gluten dissolved on the surface like dust that can simply be rinsed away, but small fragments of gluten-containing grains that may be mixed in during harvesting, storage, or packaging. Rinsing and sorting can reduce surface flour and remove visible stray grains, and many people do this successfully, but it does not guarantee that all gluten contamination is eliminated. Some limited testing has shown that naturally gluten-free grains and legumes can contain measurable gluten when cross-contact occurs in shared facilities, which is why manufacturers use precautionary labeling. The seriousness depends on the individual: for someone with celiac disease, even small amounts of gluten can trigger intestinal damage, so choosing certified gluten-free legumes is the safest option. Manufacturers are not necessarily being overly cautious; they are often acknowledging real cross-contact risk in complex agricultural supply chains.
    • knitty kitty
      Dried Chickpeas

      By knitty kitty · Posted

      Welcome,  While picking through chickpeas and lentils I have found little pebbles and on occasion, a kernel or two of wheat.  Farm equipment and transport trucks are used to harvest different crops.  It would be really expensive to have separate trucks and packaging lines for each crop.   I have found sorting or picking through the peas or lentils along with a good rinse sufficient to make them safe for me.  Do remember that lentils and such are high in carbohydrates.  Eating a diet high in carbs can lower thiamine B1.  Good sources of Thiamine and other B vitamins are meats.  Extra thiamine is needed for tissue repair to grow the villi back and recovery from malabsorption.  Low thiamine symptoms (gastric Beriberi) are very similar to symptoms of a glutening.  Try adding thiamine hydrochloride or Benfotiamine and see if you still react to chickpeas and lentils the same way. Supplementing with extra thiamine is safe and nontoxic.   Best wishes.
    • trents
      Dried Chickpeas

      By trents · Posted

      Welcome to the celiac.com community, @Thoughtidjoin! I would think so, yes. But you need to realize that cross contamination studies with lintels have shown the real problem isn't only coming in contact with gluten containing grains in processing but in the actual mixing in of cereal grain seeds in significant quantities with the lentils. I think it was a study done by Gluten Free Watchdog I'm thinking of but they did an actual count of the seeds in a purchased mainline food company bag of lintels and found something like 20% of the content was wheat seeds. So, you'd better do some sorting first.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.