• courtney

YUMMY Gluten Free Chicken Pot Pie

This is a lush, holiday recipe, and the filling definitely reflects that. But it is gluten free, and you can use the crust for all manner of savory dishes. It also has a mixture of essential oils to create fresh, layered, BRIGHT flavors.

This makes two crusts, top and bottom. Make the filling before you make the crust, because both have to cool, but the crust shouldn't chill longer than 30 minutes or the gluten free dough gets hard to work.





Crust:

:

1.5 cups of gluten free pastry flour 1/4 tsp. baking powder 1/4 tsp. salt 1/2 tsp. herbs de provence 5 Tbs. of water 1 Tbs. of unfiltered 1 stick of irish grass fed unsalterbutter More flour for rolling

Pulse the flour, salt, baking powder, and herbs in the food processor until mixed. Pulse in the butter, a few slices at a time, until the texture is grainy, with some pea like pieces. Pulse in 4 tbs. of water and 1 tbs of apple cider vinegar slowly.

Turn out the dough onto parchment paper or a floured surface. Work dough together into a ball and shape into a a rectangle. If dough is too crumbly, add another tbs of water to the dough. Do not overwork. Chill for 30 minutes.


The preheat your oven to 350. Roll out your first crust slightly larger than your pie pan. coat bottom of the pan with dough, keeping edges, and patch any splits with the extra on the end. Cover the dough with parchment, and fill with rice. Blind bake for 20 minutes. Remove from the oven and let cool on the counter. While it's cooling, roll out the second crust.


Filling:


Saute the following for 10 minutes on medium heat.

4 Tbs ghee (clarified butter) or unsalted grassfed butter 1 pound of organic chicken, chopped finely 1 cup of organic carrots 1/2 cup organic yellow onion 1/2 cup organic fennel 1/2 cup organic celery 1 Tbs garlic 1/2 cup shitake mushrooms salt, pepper, thyme, and red pepper to taste

Then, add 1/4 cup GF flour, stir to coat, once coated, add 1/4 cup of heavy cream or coconut cream, and stir to coat. Once coated, add 1 cup chicken stock, stir to coat, cook on medium high until bubbling and thick for 4-5 minutes.

Add 1/2 cup frozen peas, 1/4 cup diced parsley, 1 drop doTerra Thyme, 1 drop doTerra lemon, 1 drop doTerra pink pepper essential oil.


Remove to fridge and let cool for 30 minutes in freezer


Add the cooled filling to crust and cover with second crust. trim the edges and crimp the crust. Cut three vent holes in the top.


Cook at 375 conventional/375 fan for 30 minutes. Allow to cool for AT LEAST 20 minutes.



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