On the warmest day of October, I decided to make Chicken pot pie to use the left-over rotisserie chicken.
I also decided that the freezer and refrigerator needed reorganizing. There were lots of leftovers because I had three guests during the past week.
There was rotisserie chicken, pork chops, baked beans, potato casserole, pastrami and ham. Also I had to decide what to do with a gallon of 2% milk and two small bottles of chocolate milk. There were ice cream dots and four Skinny Cow White mint Truffle bars. I read the list of ingredients and did not find wheat in the list, so I took my chances with one of the bars. I prefer the dark chocolate ones. The dots went in the garbage along with most of the baked beans and potato casserole.
Maybe, I will plan food a little better if live-in guests visit again. We could have eaten out, but I am still a bit shy about trusting that restaurants will not serve me food cross-contaminated with wheat.
I guessed I had enough chicken to make a small chicken pot pie, so I checked for other ingredients. There are usually little frozen bits of celery, carrots, peppers and onions in the freezer. Yes, I found some. I also like Yukon Gold potatoes. When I buy a bag, I cut any extras up, spray with oil and freeze.
Yes, I had enough vegetables to make the dish.
I have made gluten-free chicken pot pie at least 3 times and just failed to write the recipe down. I am mostly a “cuppa” this and a “cuppa” that type of cook. I grew up around my Mom and Aunts with a pinch of this and a pinch of that when they cooked. The cups and spoons used then were not the standard measure used today.
Now, if I actually write a recipe, there is a good chance I will weigh some ingredients to pass on the exact amounts. This pot pie’s measurements are close approximations. A little more or a little less does not really affect the recipe.
So if anyone decides to make the recipe, the only possible changes would be in seasoning, as I like a lot of sage.
I never do full crust or a certain number of biscuits for pot pies. I just dollop the biscuit mix over the top of the pie as evenly as I can. I mix up batter as if to make drop biscuits and add an additional tablespoon of oil to it.
My original intention was to add green peas, but at the last minute added green beans.
So here goes my creation! This is a picture of what was left……
Chicken Pot Pie - gluten free
1 1/2 cups carrots, chopped
1 cup celery, thinly sliced
1/2 cup green onions thinly sliced
1/2 cup white or yellow onion, chopped
2 cups Yukon Gold potatoes, cubed
1/2 cup green beans, cooked, drained
2 cups water
1/8 tsp thyme
1/8 tsp marjoram
4 tsp Low-sodium Chicken Base (from a jar)
1 tsp rubbed sage
2 tbsp. freeze dried poultry herb blend
1 reduced sodium bouillon cube
2 1/2 cups rotisserie chicken, cubed (mostly breast)
2 tbsp. tapioca flour
1 tbsp. cornstarch
1 tbsp. Garlic and Herb spice blend
2 tbsp. water (enough just to mix)
1 1/2 cups quick mix (a self-rising mix)
3 tbsp. grape seed oil or olive oil
1/2 cup water
1. Preheat oven to 350°F. Lightly spray a large baking dish with oil; set aside.
2. Combine spices and vegetables in a medium sized pot on low heat and allow cooking for about 45 minutes
3. Combine thickener sauce. Stir it into the pot, stirring, for about a minute.
4. Test for seasoning, if none is needed, continue
5. Ladle contents from pot into the prepared dish. Spread chicken evenly over the dish. Push the chicken down into the vegetables.
6. Combine the Biscuit ingredients, just until mixed to the consistency of drop biscuits, adding water by teaspoon, if dough is too stiff.
7. Dollop the dough evenly over the dish.
8. Bake until crust is browned and crisp, 35 to 45 minutes.
9. Remove from oven, serve immediately. Store any left-overs in refrigerator
Nutrition (per serving): 452 calories, 14g total fat, 3.5g monounsaturated fat, 6.3g polyunsaturated fat, 2.7g saturated fat, 49mg cholesterol, 56.2g carbohydrates, 5g fiber, 51.2g net carbohydrates, 4.3g sugar, <1g starch, <1g fructose, <1g galactose, <1g glucose, 1.8g sucrose, <1g maltose, 504.8mg sodium, 912.7mg potassium, 25.6g protein, 49.4mg calcium, 2.2mg iron, 5829.2IU vitamin a, <1mcg vitamin b12, <1mg vitamin b6, 0IU vitamin d, 33mcg vitamin k, 2.2mg zinc, <1mg thiamin, 14.9mcg selenium.
I always wondered why it is called chicken pot pie.
This info is from ehow.com
Ancient Greeks cooked meats and poultry in open pastry shells called artocreas, but the Romans added the top crust creating the first real pot pies.
Pot pies gained their name from the English tradition of forming a freestanding pie, called a coffin, by molding the pastry dough around the bottom of a pan or pot. Once removed from the pot, a variety of meats, poultry, game and vegetables were added and topped with a pastry cover. The English also made small meat filled pastries called "pasties." These pies, formed from a round circle of dough topped with meats and spices, were folded and sealed into a pocket that served as portable lunches. Initials or names carved in the top crust served both a vents for escaping steam, and to identify the owner of the pot pie.
Colonists relied on pastry shells to seal and cook chicken and vegetables, primarily due to the economic factor. A chicken potpie stretched the available chicken by adding plenty of vegetables and sealing it in a pastry shell. Pastry dough was more economical to make than other forms of breads, as it required only flour, water and fat.
Chicken pot pie became a staple in the diet of New England families as it enabled women to feed their family a nutritious meal on limited resources. Some replaced the pastry shell with a covering of piping hot biscuits. Today chicken pot pie is made either with biscuits or with pastry shells, depending on the preferences of the family.
Basic ingredients include chicken, potatoes, carrots, onions and peas. Some recipes include celery and additional herbs. Often chicken potpie is made from leftover roast chicken. Covering the carcass with water, adding diced onions and simmering for hours creates a broth used as the base of the pie. Margarine or chicken fat mixed with flour and cooked into a thick bubbly roux creates the base of the sauce. Chicken broth is added and simmered to thicken into a rich sauce. Vegetables, generally in the proportions of three cups of potatoes, two cups of carrots and one cup of peas, are added to the sauce. Cut-up chicken covers the bottom crust and the vegetables and sauce cover the chicken. The top crust seals the pie and it is baked to a golden brown.