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

rebe09

Recommended Posts

rebe09 Contributor
rebe09
Posted

I have been wanting to bake a homemade pot pie for some time, but struggling to find a recipe that is gluten-free. Is it possible to make a gluten-free pot pie? I'm craving a simple and delicious meal. Thanks!

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

Celiac.com Sponsor (A8-M):


lobita Apprentice
lobita
Posted
I have been wanting to bake a homemade pot pie for some time, but struggling to find a recipe that is gluten-free. Is it possible to make a gluten-free pot pie? I'm craving a simple and delicious meal. Thanks!

I use pretty much any basic chicken pot pie recipe for the filling and substitute rice flour for wheat flour in the roux. THen I put it in a casserole dish and cover the top of the filling with a gluten-free pie crust. It's kind of tricky to get it shaped flat enough to cover the dish. I usually roll it out on a baking sheet w/ plastic wrap over it to roll it out, and take the plastic wrap off and flip the baking sheet over the casserole dish.

PattyBoots Apprentice
PattyBoots
Posted

I make my typical chicken-n-veggies in gravy (then again, I've ALWAYS used cornstarch instead of flour for thickening, so no changes there), put it in a pie pan, then cover it with hot mashed potatoes and bake until the potatoes get a nice brown on them. You can even sprinkle with some cheese (if tolerated) and then stick it back under the broiler for a second to melt/brown the cheese a bit. Boy that sounds good but too damned hot here for that!

ang1e0251 Contributor
ang1e0251
Posted

M-m-m-m-m gotta try that this fall!

rebe09 Contributor
rebe09
Posted
  • Author

The recipe have followed in the past before going gluten-free includes a can of cream of potato soup. That has wheat flour in it. All of your ideas sounds delicious. I just might need a step by step recipe. I am cook illiterate! :(

PattyBoots Apprentice
PattyBoots
Posted

I have a recipe for a homemade cream of "X" soup mix (throw in mushrooms, you've got cream of mushroom soup; throw in sauteed celery, you've got cream of celery soup, etc.) that uses dry milk, chicken bouillon, mashed potato flakes and seasonings. It makes a batch that will make the equivalent of 8 cans of soup - you just whisk a few tablespoons of mix with some water and nuke it a bit. It's not quite as thick, but much tastier and waaaaaay healthier if anyone's interested.

Oh, and cornstarch, too.

Wenmin Enthusiast
Wenmin
Posted

Please post this recipe. I have been looking for a cream of mushroom soup that is gluten free....

Thanks,

Wenmin

P.S. If anyone has a recipe for french onion soup, I would love to get it to make a Jambalaya....

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

Celiac.com Sponsor (A8-M):


PattyBoots Apprentice
PattyBoots
Posted

Open Original Shared Link

Of course, it goes without saying to use gluten free chicken bouillon. I use Betty Crocker Potato Buds. I just mix this up and keep it in a Tupperware and reconstitute as necessary. As written, the 3 tablespoons of mix makes the equivalent of HALF A CAN. So, for a whole can of soup, just use 6 tablespoons of mix and 1-1/3 cups of water. It's a lifesaver! I used it even before I went gluten free because I use it so rarely and I only cook for two, so a half can amount is perfect. And black pepper is fine - they just use white pepper because it looks nicer without the black specks in it.

It's not as thick as undiluted Campbells *shudder* but works just fine in any recipe that you'd use it for. I don't think I'd eat it as soup, but then again cream soups as, you know, SOUP, have always made me cringe.

Wenmin Enthusiast
Wenmin
Posted

Thanks Pattyboots!

JNBunnie1 Community Regular
JNBunnie1
Posted
Please post this recipe. I have been looking for a cream of mushroom soup that is gluten free....

Thanks,

Wenmin

P.S. If anyone has a recipe for french onion soup, I would love to get it to make a Jambalaya....

That one's super easy- beef broth & onion, simmer. Never fails. If you like it sweeter, carmelize the onion in butter first. On that note, I LOVE taking butternut squash soup and simmering lots of onion in it til the onion falls apart, needs to be fresh sweet onion though or else it gets mealy and blah.

Juliebove Rising Star
Juliebove
Posted
Please post this recipe. I have been looking for a cream of mushroom soup that is gluten free....

Thanks,

Wenmin

P.S. If anyone has a recipe for french onion soup, I would love to get it to make a Jambalaya....

Your cat looks just like my Maui!

I used to make French Onion soup all the time but I made it my own way. I started with a mess of white onions cut in rings then cut in half. I would then sautee these in a mix of butter and olive oil over a somewhat low heat for a very long time until they got nicely browned. I would then slowly add beef broth. I used a boxed broth.

Instead of baking cups of soup in the oven, I tossed some cubes of bread (I didn't use very much as I am diabetic) and Asiago (or whatever kind I had) cheese in the bottom of the soup mugs. I either grated the cheese or cut/broke it in little pieces. Then I poured the hot soup over. Very good and quicker than baking it in the oven.

Alas, I can't have cheese now or I would be making it again.

purple Community Regular
purple
Posted
Your cat looks just like my Maui!

I used to make French Onion soup all the time but I made it my own way. I started with a mess of white onions cut in rings then cut in half. I would then sautee these in a mix of butter and olive oil over a somewhat low heat for a very long time until they got nicely browned. I would then slowly add beef broth. I used a boxed broth.

Instead of baking cups of soup in the oven, I tossed some cubes of bread (I didn't use very much as I am diabetic) and Asiago (or whatever kind I had) cheese in the bottom of the soup mugs. I either grated the cheese or cut/broke it in little pieces. Then I poured the hot soup over. Very good and quicker than baking it in the oven.

Alas, I can't have cheese now or I would be making it again.

:lol:

We have a Maui cat too! Looks similar but ours has very little orange and more stripes. Maui for a cat...lol! :rolleyes:

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. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,130
    • Most Online (within 30 mins)
      7,748
    Tony White
    Newest Member
    Tony White
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.