Chicken Potpie
There is nothing better on a cold fall day then comfort food.  One of our family favorites is chicken potpie.  Although we sometimes opt for an easier sweet potato topping, today we decided on homemade gluten free pie crust.  The kids love this special treat and, I won't lie, so do we.

Here's the recipe in picture form - pictures are so much better!  The printable is at the bottom.

The Pie Crust

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cut up butter into little cubes to cut into the flour mixture (this ones gluten free). You can use a pastry blender, fork, a food processor or your hands. I like to cut mine in by hand - crazily enough, it's therapeutic for me.
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If you don't have a pastry mat, you can roll the dough out between two pieces of plastic wrap.
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This is the best way, I've found, to make the transfer.

The Filling

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After the pie crust is finished, start working on the dicing. Don't let the measurements fool you - we made up a double batch!
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Cooked chicken and vegetables all mixed together.
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Ingredients for this delicious gravy. Homemade stock. Don't let the measurements fool you - we made a double batch!
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Gravy - complete!
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Covered and smothered deliciousness.
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And done!
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We had some extra gravy left over so after the pie was dished up we covered it in more!
The artisan gluten-free flour blend is from nogluten-noproblem.com.  
Like all recipes, this one is easily changeable.  I would love to here your variations on the traditional chicken potpie!
 


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