Fall Harvest Chicken Pot Pie

In Chicken, Healthy, Vegetarian 281 views

A sound, absolutely without any preparation fall gather chicken pot pie that is loaded with delicate chicken and occasional veggies. It’s without gluten and can be adjusted to be sans dairy too.

On a fresh fall day I generally anticipate making my family’s number one solace food sources for us every one of us appreciate. Good soups and stews are normally on our week by week menu during the colder months, utilizing the entirety of the new, occasional produce I can discover. Root vegetables, winter squash, and mushrooms are presently promptly accessible at the rancher’s market and it’s an incredible opportunity to utilize them in those chilly climate plans that have been lying around torpid since the previous winter.

Chicken pot pie is one of those dishes that I just several times each year, yet it’s acceptable to such an extent that I generally can’t help thinking about why it has taken me such a long time to make it once more! It’s an extraordinary one dish dinner with a pleasant warm stew stewing underneath a flaky covering. It’s difficult to turn out badly with a particularly delightful mix! This time around, I chose to make my exemplary chicken pot pie formula with a sans gluten outside layer and occasional veggies. Kid, were we content with the outcomes!

This post is looong. Sorry about that. I needed to walk you through bit by bit and surprisingly incorporated a few pictures (I really had a ton more that I forgot about:) which will ideally help my kindred visual individuals. In case you’re acceptable at understanding bearings and don’t care for bunches of talk and pictures, don’t hesitate to look to the base where the formula is. I guarantee, there is an end!

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INGREDIENTS

  • (See Notes Below For Alternatives)

to make chicken and broth

  • 2–3 lbs. chicken with the bone (I used split chicken breasts)
  • 1 large yellow onion, unpeeled and quartered
  • 2 large carrots, unpeeled and roughly chopped
  • 2 stalks of celery with leaves, roughly chopped
  • 2–3 garlic cloves, unpeeled and smashed
  • 1 sprig of fresh rosemary or 1 tsp of dried
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1–2 bay leaves
  • Water to cover, about 2 quarts

crust

  • 2 cups gluten free all purpose flour (I use Bob’s Red Mill 1-to-1)
  • 3/4 teaspoons Xanthan Gum, can omit if your flour mix already contains it
  • 1/2 teaspoons salt (decrease by 1/4 tsp if using salted butter)
  • 1/4 cup cold unsalted grass-fed butter or unsalted dairy-free butter, such as Earth Balance
  • 1/4 cup cold Palm Shortening
  • (you can use an extra 1/4 cup butter, vegetable shortening, or cold coconut oil if you don’t have palm oil)
  • 1 egg
  • 4–5 tablespoons ice cold plain almond milk or water
  • egg wash–1 egg mixed with a tablespoon of water

for the pot pie filling

  • 2 tablespoons grass-fed or dairy-free butter
  • 1 medium yellow onion, peeled and chopped
  • 2–3 minced garlic cloves
  • 2 cups diced butternut squash
  • 1 cup carrots, peeled and sliced
  • 1 medium-large sweet potato, peeled and diced
  • 1 cup crimini mushrooms, de-stemmed and sliced
  • 1 cup frozen peas
  • 2 cups cooked chicken, cubed
  • 4 cups homemade chicken stock from recipe above or store-bought
  • 1 teaspoons Herbes de Provence
  • 1/4 teaspoon nutmeg, optional
  • salt & pepper, to taste

to thicken

  • 1/2 cup Potato Starch
  • mixed with a cupful of broth from the pot*

INSTRUCTIONS

to make the chicken

  1. Place chicken with all the vegetables and spices in a large pot. Fill with water just until it covers the chicken and vegetables. Place pot on the stove and turn heat to high and bring water to a boil. Once it reaches a steady boil, turn the heat down to medium-low and simmer for 1 hour or so, until chicken is fully cooked and vegetables are soft. Remove chicken and vegetables from the pot, reserving the broth for the filling. Discard vegetables and allow chicken to cool before removing the meat. Separate chicken meat from the skin and bones. Dice up chicken and reserve at least 2 cups for the filling. You can add more if you like more meat or save the remaining chicken for another meal.
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to make the crust

  1. In a large bowl, mix together flour, xanthan gum, and salt. With a fork or pastry cutter, cut in butter and shortening until well incorporated into the flour and mixture looks crumbly. Stir in egg and add milk/water 1 tablespoon at a time, just until dough comes together. Do not add too much liquid or dough will be really sticky. Shape dough into a flat, round disc and cover with plastic wrap. Place into the refrigerator until ready to use.

to make the filling

  1. In a large pot or dutch oven, melt butter over medium-high heat. Sauté onion and garlic for 1-2 minutes. When onions begin to turn translucent, stir in diced squash and carrots. Continue to cook for 3-4 minutes and then add potatoes and mushrooms. After a few more minutes of cooking, pour in chicken broth and stir in peas, cubed chicken, and herbs. Let liquid come to a boil and season with salt and pepper, to taste. Add potato starch and broth mixture to the chicken filling and stir until thickened. Remove from heat.
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putting the pot pies together

  1. Preheat oven to 375 degrees F. You can make one large or 4-6 individual pot pies, depending on the size of the dishes. Scoop filling into your baking dish(es). If you’re making individual pies, cut dough into even sections, one piece to top each dish. Make egg wash by whisking 1 egg with a splash of water. On a piece of parchment paper or lightly floured surface, roll out crust to be slightly larger than the rim of your baking dish. Use extra flour, if needed, to keep the dough from sticking to the rolling pin. Place the rolled-out crust on top. Allow dough to overlap each edge, adding egg wash to help it stick to the sides. Trim dough if needed. Brush the tops of the crusts with egg wash and make a few slits in the top to allow steam to escape. You can sprinkle some extra sea salt and pepper on the tops, if you’d like. Place them on a baking sheet and bake at 375 F for 30-40 minutes or until crusts are golden brown. Remove from the oven and allow to cool slightly. Serve warm.

NOTES

  • If you don’t have potato starch, you can use cornstarch to thicken by combining 1/4 cup of cornstarch with 1 cup plain almond milk or cooled broth.
  • You can also use leftover chicken or turkey and store-bought broth instead of making it from scratch.
  • You can use a pre-made pie crust as well.
  • Chicken, crust, and filling can be made the day before to save time.
  • Use leftover chicken broth and butternut squash to make butternut squash soup!
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