Friday, November 8, 2013
Chicken Pot Pie
Well, the cold I caught almost 2 weeks ago is still hanging on. There has been a lot of soup going on in this house. I have also been doing a lot of reading.
I had the opportunity to read The Warm Kitchen.
If living gluten-free makes you feel like you are missing out on some of your favorite foods, then this book is for you. The recipes are wide-ranging, including muffins, meatballs and mac and cheese, along with some less common dishes such as polenta lasagna. There are holiday menus as well.
I made the Chicken Pot Pie recipe and it was divine. I adapted it slightly by using my Gluten-Free Puff pastry for the crust, only because my hubby is not a biscuit fan. The result was so good! My daughter was over for dinner and she also gave it two thumbs up. You can get your copy of The Warm Kitchen at Amazon.
Gluten-Free Chicken Pot Pie
adapted from The Warm Kitchen
Makes 4 large bowls
3 cups Chicken Broth
2 cups milk
2 bay leaves
1/4 cold water
1/2 tsp thyme
1/2 tsp sage
1/4 tsp black pepper
1 tsp sea salt
3 cups cooked chicken
2 cups mixed vegetables (frozen or raw).
Egg wash (1 egg, 1 tbsp water)
Place chicken broth, milk and bay leaves in a medium to large soup pot over medium heat. Slowly heat broth and milk, being careful not to heat too quickly.
Meanwhile, mix the cold water and cornstarch in a small bowl. Slowly whisk the slurry into the milk and broth mixture. Bring to a boil stirring constantly. Then reduce heat.
Add cooked chicken and vegetables, and all seasoning. Simmer for 20 minutes.
Pre-heat the oven to 400 degrees F.
Place cooked stew into a baking dish, or individual baking bowls like I did.
Roll out your puff pastry. Cut into desired shape. It can go over a whole baking dish, or just over individual bowls. Then place back in the freezer for 10 minutes. If you have multiple shapes, separate them with parchment paper.
Place your puff pastry on the top of your dish, or dishes. Cut a hole to allow for steam to escape.
Brush with egg wash.
Bake for 20-25 minutes.
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