Last weekend Hubs and I grabbed lunch at a delicious meat and three here in town called Dirk's. That day they had chicken pot pie on the line and it really stuck in my head. I haven't had chicken pot pie in years! Hubs has always said he doesn't like chicken pot pie, but really I think it is just because he doesn't care for English peas. I knew I could create a healthier version of this classic dish.
I went out on a limb and made chicken pot pie for dinner. End results? Hubs loved it! Surprise, surprise he actually liked something he thought he didn't. I made a gluten free version that could easily be changed into a tasty gluten version. All you have to substitute is regular flour and regular pie crust and voila!
You can always substitute your own favorite GF pie crust, or even make it from scratch. I didn't have the time/energy, so I went with store bought.
This version of chicken pot pie is more healthy than your typical comfort food version. I didn't use cream of anything soup! Want to make dinner? Oh and it made excellent leftovers the next day!
Chicken Pot Pie
GF/DF
Ingredients:
1 container Pilsbury GF pie crust
1/3 cup butter alternative
1 medium onion
1 bag frozen mixed veggies (I used a bag that had carrots, peas, corn, lima beans, & green beans)
1/3 cup GF all purpose flour
1/2 t salt
1/4 t pepper
1/2 T dried basil
1/2 T dried thyme
1 3/4 cup GF chicken broth
1/2 cup dairy free milk
4 cups cooked and shredded chicken (I used rotisserie)
What to do:
Defrost your mixed vegetables, remove your pie crust from the fridge, and preheat your oven to 425°.
Dice your onion.
Spray a glass pie/casserole dish with cooking spray. Follow the directions on the container for the gluten free dough. Place one crust into the pie dish (it doesn't have to be perfect). Place the other crust to the side for the top of the pie.
In a large saucepan, melt your butter over medium heat.
Add in your diced onion and allow to cook for 4 minutes.
Add in flour, salt, pepper, basil, and thyme and stir together.
Gradually add in the broth and milk substitute, whisking/stirring constantly until the mixture bubbles. I turned up the heat a bit at this point and the mixture thickened a bit.
Stir in your cooked chicken and mixed veggies.
Continue to stir the mixture until the filling thickens.
Remove the filling from heat and pour into the crust lined pie dish.
Cover with the second pie crust, pinch the edges together. Again this doesn't have to be perfect!
Cut slits on the top of the pie to allow air to escape.
Bake your pie for about 35 minutes. If you see that the edges are browning a bit too much, cover them with foil for the remaining cooking time.
Allow the pie to set for about 5 minutes before serving.
Thanks Y'all!
-Wise Wife
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