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HawkFire

Chicken Pot Pie

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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.

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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.

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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.

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DITTO, DITTO..LOVE POT PIE

THANKS

JUDY

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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.

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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

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

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