Perfect Pie Crust Chicken Pot Pie

Look no further for the perfect gluten-free pie crust…..I have found it courtesy of Betty Hagman!  I decided to make a chicken pot pie this weekend and this recipe for the pie crust and the filling was absolutely out of this world.  Feel free to use this crust recipe for all your pies though because it is so light and flaky……I was delighted.  My Thanksgiving pie crusts were not the greatest so I’ll be updating my pie recipes to include this new crust recipe for pie perfection.

Crust Ingredients:

2 1/2 c gluten-free flour mix (I used Bob’s Red Mill all-purpose or you can blend 1c rice flour, 1c corn starch, 1c tapioca starch and 1T potato flour NOT starch and then use 2 1/2 cups of your mix)

1 tsp xanthan gum

1/2 tsp salt

1 T granulated sugar

3/4 c shortening

1 T rice vinegar

1 large egg slightly beaten

4 T ice water

extra rice flour for rolling

Blend flour mix, xanthan gum, salt and sugar.  Cut in your shortening until coarse crumbs form.  In another bowl beat the egg and vinegar with a fork and then add your ice water.  Stir egg mixture into your dry ingredients until dough forms a ball (you can use a dough hook on a mixer if you have one, but I did this by hand).  Work dough with hands until it forms a smooth texture (add more ice water if it still seems crumbly).  Wrap dough in plastic wrap and refrigerate for at least 30 minutes or overnight before rolling out.  When ready to roll divide dough in half and place between 2 sheets of wax paper dusted with some rice flour.  Make sure pie plate is coated with non-stick cooking spray before placing crust inside.

Filling Ingredients:

3 large chicken breasts cut into small chunks

1 c carrots chopped thin

1/2  c celery chopped thin

1/3 c unsalted butter

1/2 c yellow onion chopped

1/3 c gluten-free rice flour or blend

1/2 tsp xanthan gum

1 tsp oregano

1/2 tsp poultry seasoning

12 oz box of Pacific Natural cream of mushroom soup

12 oz box of Pacific Natural cream of celery soup

1/3 c chicken broth (I used what was created when boiling the chicken and veggies)

salt and pepper to taste

1 egg whisked

Preheat oven to 450F.  Boil chicken, carrots and celery for 15 minutes in a saucepan half filled with water.  Remove chicken and veggies from pot and set aside to cool.  In a large pot over medium heat melt butter and then cook onions until translucent.  Stir in flour, xanthan gum and spices.  Add the soups and broth and simmer for 5-10 minutes until thick.  If your mixture gets too thick add more broth as needed.  Baste the bottom crust with half of the whisked egg and then fill crust with chicken and veggies.  Pour your soup mixture on top and then cover with top crust.  Pinch the crust together and then baste with remaining egg wash.  Cut 4 slits in top crust and bake pie on cookie sheet in oven for 25-35 minutes until golden.  Check your pie about halfway through cooking process and cover outer crust with aluminum foil if it is getting too brown.


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