Thursday, February 2, 2012

Creamy Chicken Pie {gluten, dairy and egg-free}

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Recently, I found a yummy sounding recipe on Organized Home for Chicken Vol-Au-Vents.  It sounded so yummy and was recommended for freezer cooking (two things I like), but it had wheat and dairy ingredients.  So I waved my magic allergy-friendly wand and the results received two thumbs up from my family.  To simplify my life, I decided not to pack this creamy chicken into individual dough pockets even though that would be yummy and fun.  But you could easily do that with this recipe.  If you're craving a good old fashioned chicken pot pie, you could change the form a bit and create that from this recipe too.

Creamy Chicken Pie

2 boneless, skinless chicken breasts, cooked and cubed (about 3 cups)
2 TBSP cornstarch (substitute potato starch if you have a corn allergy)
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
1 tsp Italian seasoning (or a combination of oregano, basil and thyme)
2 cups non-dairy milk (almond)
2 TBSP sherry

 Single Pie Crust
½ cup millet flour
¼ cup sorghum flour
½ cup potato starch or tapioca starch
½ tsp xanthan gum
½ tsp salt
½ cup cold non-dairy butter (Earth Balance or Smart Balance Light)
2 TBSP water
Step 1 – If you haven’t yet, bake chicken breasts (350 for about 30-40 minutes).

Step 2- Make your pie crust.  Whisk together dry ingredients (millet, sorghum, potato starch, xanthan gum, and salt).  Cut butter into dry ingredients using a pastry cutter or 2 table knives.  Add in water and work the dough, first with pastry cutter, then with hands, till everything is combined and sticks together, forming a ball.  Roll out your crust so that it covers the bottom of an 8 x 11 inch baking dish.  Line bottom of baking dish with crust allowing a little crust to come up the sides of the dish just a bit.  Pre-bake crust at 350 degrees for about 10 minutes.

Step 3 – Meanwhile, prepare white sauce.  In a small saucepan, whisk together cornstarch, salt, pepper, garlic powder and Italian seasoning.  Add non-dairy milk.  Bring to a boil stirring constantly.  Let boil for one minute, then remove from heat.  Stir in sherry, then set aside.  Should be thickened, but not too thick.  White sauce recipe is originally from
Step 4 – Cut up cooked chicken into very small cubes.  Add chicken into white sauce and stir to combine.  Pour creamy chicken over crust.  Bake at 350 for about 20 minutes.

Optional:  If you’d like to turn this into a pot pie, just add some veggies such as peas, corn and carrots into the creamy chicken prior to baking.  You can make a second crust to place on top of the creamy chicken if you’d like.

NOTE:  Double your recipe and freeze one for another night.

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