With a sudden and unexpected plunge in the temperature, I thought what better than a Classic Chicken Pot Pie.
It ranked among my favorite childhood dishes, but not one my mother made from scratch.
Luckily, I had most of the ingredients on hand. I’d been working on another project, which left me with lots of cooked chicken. My refrigerator always has onions, carrots and celery; so I only needed to buy peas. You can make your own pie crust or buy one ready-made.
It really is an easy dish to make and delicious.
Classic Chicken Pot Pie Serves 4
4 cups chicken, cooked and cubed
¼ cup butter
1½ cups carrots, sliced
1½ cups celery, sliced
1½ cup onion, diced
1½ cups peas
1 teaspoon thyme
1 cup heavy cream, heated
1½ cups milk, heated
6 tablespoons butter, unsalted
6 tablespoons gluten-free flour
Preheat oven to 350°F.
In a sauté pan, melt the butter and add the carrots, celery and onions. Cook the vegetables for 10 minutes over medium heat, or until carrots start to soften. Stir in the peas. Season to taste with salt and pepper and add the thyme. Remove from heat and set aside.
For the sauce warm the milk and cream slightly in the microwave, maybe 1 minute.
In a cast iron 4-quart saucepan, melt butter and whisk in the flour over medium heat stirring for 2 to 3 minutes. Be careful not to burn the butter. Keep stirring until the flour mixture thickens. Gradually add the cream, stirring continuously. It will thicken and then add the milk, still stirring. Season to taste with salt and pepper. When the sauce gets to the desired consistency, thick and creamy, remove from heat.
Add the chicken and vegetable mixture to the cream and mix thoroughly. Ladle the mixture into four 1½-cup serving dishes.
Pie Crust Makes two 9-inch crusts
2 cups Gluten-Free Flour Blend *, plus extra for the work surface
1 teaspoon xanthan gum
1 teaspoon salt
11 tablespoons unsalted butter, chilled and cut into 11 pieces
3–4 tablespoons water
1 extra-large egg, beaten
Using a stand mixer with the paddle attachment, mix the flour blend, xanthan gum, and salt on medium speed until thoroughly combined. Add the butter 1 tablespoon at a time and beat until the mixture has the consistency of coarse meal. Add 3 tablespoons of the water and the egg and continue to beat until the texture is silky and the dough almost pulls together in a ball. (If the dough seems too dry, add the remaining tablespoon of water.)
Cut the dough into two equal pieces. Working with one piece at a time, roll the dough out on a floured work surface to a 12-inch circle, about 1/8 inch thick.
1¼ cups sorghum flour
1¼ cups white rice flour
1 cup potato starch (not flour)
1 cup sweet rice flour
Place all the ingredients in a large bowl and whisk until completely blended. Store in an airtight container in a cool cupboard. (If you don’t bake frequently, store the flour in the refrigerator, but bring it to room temperature before using.)
Roll out piecrust and cut pieces to fit snugly over each of the dishes. Cut several slits to allow steam to escape.
Bake 30 to 40 minutes or until the crust is golden brown. Let stand for 5 minutes before serving.