Chicken Pot Pie (gluten & dairy free)

 

Ingredients

*Note this makes a lot! 6 large servings or 12 small servings.  It is time-intensive so I like to make a big batch and then freeze the leftovers. That said, you could also reduce the ingredients by half.

 

Crust:

2 cups Bob’s Gluten Free 1-to-1 Baking Flour

1 teaspoon salt

.5 cups Nutiva Red Palm and Coconut Shortening

1 large egg

~.5 cups orange juice

Chicken:

2.5 cups water

3 pounds chicken tenders or breasts, cut into bite-sized chunks

 

Cauliflower Cashew Sauce:

6 cups cauliflower, chopped

1 cup raw cashews

reserved chicken broth (from above)

.25 cups nutritional yeast

2 Tablespoons Braggs liquid aminos

4 cloves garlic (optional: roast at 425 in foil with olive oil for ~15 minutes)

2 tablespoons yellow miso paste (or sub your favorite stock paste)

salt and pepper to taste

 

Veggies:

1 teaspoon olive oil

1 teaspoon dried thyme

sage, rosemary, savory, marjoram to taste

1 large onion, diced

3 large carrots, diced

4-5 stalks celery, diced

2 cups frozen peas

 

Directions:

 

Crust:

Mix flour and salt together, then cut in shortening with a pastry knife or a fork until small crumbles form. Stir in egg, then enough orange juice to make a dough that sticks together. Form into a ball and place, covered, in refrigerator while you prepare the rest of the pie.

 

Chicken:

Boil chicken in water until cooked through. Reserve boiling water.

 

Sauce:

Place cauliflower, cashews, and chicken broth in pot and boil ~10 minutes or until cauliflower is just tender. Place all ingredients into high-speed blender and puree until smooth and creamy, doing in batches if necessary.  Add additional water as needed to achieve ~6 cups of sauce.

 

Veggies:

Saute onions, thyme and other herbs in olive oil over medium heat until onions are translucent. Add sauce and other fresh vegetables and bring to a simmer. Add chicken and peas and cook until warmed.

 

Assembly:

Divide chicken and vegetable mixture among three greased bread pans.  Remove dough from refrigerator and divide into three even sections.  Sprinkle some additional gluten-free flour blend onto a flat surface, and place one section of dough on top of floured surface.  Dust top of dough lightly with more flour.  Roll section into a shape that covers the top of a bread pan.  Place rolled crust on top of filling, then pierce the top of each a few times with a knife.  Repeat for remaining two pies.  Bake at 425 for ~20 minutes until crust is slightly browned and filling is bubbly.

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