Chicken Pot Pie - gluten free, dairy free, soy free, egg free optional
 
 
Usually filled with dairy and gluten in this staple fall and winter comfort food but it doesn't have to be; this simple chicken pot pie recipe has all the comforting flavors, vegetable gravy filling, and flaky crust (really) you will love! Since Hanukkah is coming up, I gave it a little fun Hannukah-themed flair. This is one food-for-the-soul comfort food you will want to make again and again!
Jessica:
Recipe type: Main
Serves: 6-8
Ingredients
  • 2 bone-in, skin-on chicken breast halves (about 12 ounces each), or leftover cooked chicken breast
  • 2 teaspoons kosher salt plus 1½ teaspoons for filling
  • 1 teaspoon crushed black pepper plus 1 teaspoon for filling
  • 3 tablespoons grape seed oil
  • 2 medium onions, diced
  • 5 carrots, peeled and sliced ¼ inch thick
  • 4 celery stalks, sliced ¼ inch thick
  • 1 teaspoon fresh thyme leaves
  • ⅓ cup plus 1 tablespoon organic white rice flour
  • 2½ cups unsweetened coconut milk
  • 1 package (10 ounces) frozen peas, thawed
  • 1 package pie crust mix (I use Bob’s Red Mill GF Pie Crust Mix)
  • 1½ sticks (6 oz) non-dairy soy free butter (I use Earth Balance soy free spread), quartered and chilled
  • 4 oz organic palm shortening (I use Spectrum Organics), cut into chunks and chilled
  • 1½ teaspoon distilled white vinegar
  • 7 tablespoons (3 oz) ice water
  • 2 egg yolks and 1 teaspoon coconut milk for egg wash (egg free: grape seed oil)
Preparation
  1. Preheat oven to 400 degrees F (204 C).
  2. For the chicken:
  3. Place chicken on a rimmed baking sheet lined with parchment paper; season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Roast 35-40 minutes. Leave oven on. Let cool slightly; discard skin and bones or use leftover chicken. Shred meat, and set aside.
  4. For the filling:
  5. While chicken is roasting, heat 3 tablespoons oil in a large saucepan over medium heat. Add onion, and cook until softened. Season with remaining kosher salt and pepper. Add carrots, celery, and thyme; cook until carrots and celery are tender, about 10 minutes. Add flour, and cook, stirring for 1-2 minutes, or until flour has been combined into the vegetables. Gradually add coconut milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 2 minutes.
  6. Remove from heat; stir in frozen peas and shredded chicken; taste to see if additional salt or pepper is needed. Pour filling into small oven-safe ramekins (I used 5-8 oz sized le creuset and 2-12 oz sized). Set aside. Place a rimmed baking sheet into the lower part of the heated oven (or use the same one you roasted the chicken on set with a clean parchment paper).
  7. For the crust: combine pie crust flour mix with chilled non-dairy butter and palm shortening using a hand-held pastry cutter until pieces resemble the size of blueberries. Add vinegar, then half of the ice water, working it into the dough. Add remaining ice water and continue to work into the dough pressing the pastry cutter into any dry areas until dough looks compressed (if needed, see my pumpkin pie recipe for a visual of this) No chilling time is needed. Using your (clean) hands, form the dough into a ball and place on a piece of parchment or wax paper. Press it down to form a disk about 2 inches thick, dust with white rice flour or tapioca starch (I find other flours to be grainy) then place another sheet of parchment (or wax) paper over the dough and roll out to about a 10X12 inch sheet, ¼-1/8 inch thick. Using a paring knife, cut out 5-inch squares; gently lift up a square and place over the filled ramekin (if it has become too soft, chill for 5 minutes before setting on filled ramekins). While holding the hanging crust, slice off about ½ inch off each end diagonally to resemble a pentagon shape. Lift dough slightly and press all around ramekin. For Hannukah themed top: using the tip of a sharp knife, cut a Hanukkah dreidel or star of David, or any design you like in the middle of the crust. Or simply cut in a 1-inch line or two in the middle to release any trapped air. Using a fork, lightly indent all around the edges. Gather trimmings to form another disc and roll out remaining crusts tops. Repeat until completed.
  8. Note: For my two larger ramekins I cut 6 x 6-inch squares and trimmed the corners as well. I also had just a tiny tablespoon sized ball of dough left that I rolled out to form the letters for “chai”, which means “life” to place on top of two of them.
  9. Whisk egg yolks and teaspoon of coconut milk in a small bowl then liberally brush on crusts.For egg free option: brush crust gently with oil. Carefully place all the ramekins on the baking sheet heating in the oven. Bake until golden and bubbling, 25-30 minutes. Let potpie cool 10 minutes before serving.
  10. Some Notes:
  11. The baking sheet will catch any bubbling drips that may make a mess of your oven.
  12. Since 2 of my smaller ramekins broke during our move I used 2 larger sized ramekins, as noted above, to yield 7. It will make 8 if using the smaller-sized and 6 larger sized.
  13. If making for 3 or 4, freeze remaining to make again.
  14. To make ahead:
  15. The filling can be made and refrigerated up to 2 days in advance, or frozen up to a month. Pre-baked crust can also be made the day before or frozen up to a month. I don’t recommend filling the ramekins, topping with crust and then freezing them because the filling will still remain frozen by the time the crust thaws out and doesn’t cook evenly.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/chicken-pot-pie-with-chanukah-flair/