Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

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

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

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

lpellegr Collaborator

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

DITTO, DITTO..LOVE POT PIE

THANKS

JUDY

HawkFire Explorer

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

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

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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,175
    • Most Online (within 30 mins)
      7,748

    Fletcher
    Newest Member
    Fletcher
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
    • thejayland10
      thank you, i have been doing that the last few weeks and will continue to do so. I had not had my ttg iga checked since I was diagnosed 14 yrs ago so I am not sure if they ever dropped below the 15-20 range.    all my other labs are completely normal but I am concerned that this may be signs of refractor celiac or something else since I'm so careful with gluten-free diet 
    • Scott Adams
      Around 9% of celiacs cannot tolerate any oats, even gluten-free oats. It might be worth eliminating them for a few months, then get re-tested.
    • thejayland10
      I only eat certifed gluten-free products but a lot of which are processed. Could there be trace gluten in those or is that very unlikely? 
    • Scott Adams
      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes (you may want to avoid oats):    
×
×
  • Create New...