Gluten- and Egg-Free Chicken Pot Pie
- Yield: 10 pies
- Cuisine: Lunch
- 2 cups gluten-free flour + extra for rolling dough
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (optional)
- 1 stick butter, cut into 1/4-inch cubes (or substitute vegan nondairy spread)
- 2 tablespoons unsweetened applesauce, or 4 tablespoons oil
- 1/2 teaspoon vanilla
- 4-6 tablespoons cold water (Gluten-free flour requires more moisture; if you’re using regular flour, you’ll want to cut this closer to 3 to 4 tablespoons)
- 1-2 tablespoons milk or nondairy substitute for brushing
- 1 tablespoon extra virgin olive oil
- 3 cups freshly diced vegetables (carrots, mushrooms, peas, broccoli, onion, corn, etc.)
- 1 teaspoon powdered garlic
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground ginger
- 1 1/2 cups cooked chicken breast, cut into small cubes
- 1 tablespoon butter or vegan nondairy spread
- 1 cup chicken stock
- Salt and pepper
- 1-2 tablespoons cornstarch
- Begin making the pie dough by stirring the flour, salt, and xanthan gum, (if using) into a large bowl.
- Using your fingers, work the butter, applesauce, and vanilla into the flour until it forms a crumbled texture.
- Add the cold water, and combine by hand until the water is absorbed and a smooth dough ball can be formed. Be careful not to over-mix the dough.
- Form the dough into a ball, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
- (While the dough refrigerates is a great time to dice the veggies and get everything prepped, if you haven’t already.)
- After at least 30 minutes, begin cooking the filling.
- In a large skillet on your stovetop, heat the oil on medium heat. Add the vegetables, garlic, paprika, and ginger, and sauté until tender, stirring occasionally.
- While they are cooking down, begin to prep your pie dough. Coat a muffin tin with nonstick cooking spray and set aside.
- On a lightly floured surface, roll out the pie dough. Make sure to lightly add flour when needed to keep the dough from sticking to your rolling pin.
- Once it is approximately 1/4-inch thick, use a small bowl as a guide to cut large circles out of the dough.
- Placing it into the muffin tin, push the edges into the crevices and leave about 1/4 inch of trim around the sides.
- Remember, it doesn’t have to be perfect. If the dough tears, simply pinch it back together or reform it.
- Once all the cavities are filled with the dough bottoms, return to working on the filling. The vegetables should be tender at this point.
- Add the chicken, butter, and chicken stock, and stir. Simmer for 5 minutes. Add salt and pepper to taste.
- At this time, preheat the oven to 400F.
- To thicken the filling, add cornstarch to your liking. It should take no more than 2 tablespoons. Add a couple of teaspoons at a time, stir, and add more if desired.
- Once the filling has reached the desired thickness, begin scooping it into your muffin tin cavities, and fill each cup.
- After all are filled, roll out the remaining dough for the tops of the pies. After each is covered, pinch the seams where the bottom and top meet. Cut slits into the top for steam to escape.
- Brush the tops of the pies with the milk, then bake for about 28 to 30 minutes until the crust is firm but not too crunchy.