Chicken Pot Pie

Big thanks to America's Test Kitchen for figuring out pie dough that tastes almost like the real thing!

Chicken Pot Pie (adapted from the "How can it be Gluten Free Cookbook" by ATK)

1 recipe Single Crust Pie Dough (see recipe here)
4 Tbsp Olive Oil
1/2 medium yellow onion, chopped fine dice
2 carrots, peeled and chopped small dice
1-2 celery ribs, sliced small dice
salt and pepper to taste
1 tsp tomato paste
1 tsp fresh thyme, minced
1 1/2 oz (1/3 cup) ATK flour blend (see below)
2 cups chicken broth
1 1/2 lbs boneless, skinless chicken breasts
1/2 cup frozen peas
1/4 heavy cream
3 Tbsp fresh parsley, minced
1 Tbsp dry sherry


Cook Chicken.  We chose a sous-vide method, by placing the chicken breasts in a ziploc bag along with salt, pepper, six sprigs of fresh thyme and 2 Tbsp olive oil.  We cooked the chicken at 150 degrees for 30 minutes and allowed chicken to rest on a plate while I prepared the dough and sauce.  If you don't want to use sous vide, you could bake, sauté, grill, or microwave the chicken...your choice.  The sous vide really kept in the moisture of the meat and has amazing flavor.  I highly recommend.

Prepare dough in a food processor.  I have a link to that recipe here.  Refrigerate dough for at least 15 minutes before handling.  Place dough in between two sheets of parchment paper to roll out into a 10 inch circle.  Use the parchment paper....it works really well.  Remove the top parchment paper.  Roll over the edge about 1/2 an inch and crimp the edges so that the dough circle measures 9 1/2 inches.  Cut oval shaped vents in the crust.  Transfer the dough on the parchment onto a sheet pan and place in the freezer until dough is firm (15-30 minutes).  Preheat oven to 400 degrees.  Bake crust on baking sheet until golden brown (18-20 minutes).  When its time, slide par baked crust onto top of filling.

While dough is chilling and freezing, you can prepare the filling.  In a dutch oven, heat 2 Tbsp olive oil over medium heat.  Add onion, carrots, celery, 1/4 tsp salt, 1/4 pepper, and cook until tender and lightly browned (~8 minutes).  Add tomato paste and thyme and cook until browned (~2 minutes).  Stir in flour blend and cook until golden (~1 minute).  Slowly whisk in chicken broth until no lumps remain.  Add chicken and bring liquid to a simmer.  Stir in peas, heavy cream, parsley, and sherry into thickened sauce.  Season with more salt and pepper to taste.  Pour mixture into a 9 1/2 pie pan and carefully slide par baked crust onto the top of the filling.  Bake on lower-middle rack until crust is deep golden brown and filling is bubbly (~10 minutes.  Allow pot pie to cool 5-10 minutes before serving.


ATK Gluten free Flour blend
(I always have a container of this on hand for my baked goods....my favorite flour mix thus far)
24 oz white rice flour
7.5 oz brown rice flour
7 oz potato starch
3 oz tapioca starch
.75 oz nonfat milk powder

Whisk all these ingredients together and store in an airtight container.