Gluten Free Chicken Pie Food

GLUTEN-FREE CHICKEN PIE

Steps:

• Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
• Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.
• Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon - leave the stock in the pan on a low heat.
• Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.
• Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.

GLUTEN-FREE CHICKEN POT PIE

Steps:

• Make the dough: Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated.
• Add the butter. Pulse ten times. The flour and butter should look like a sandy mixture with chunks of butter still visible. Pour in 1/2 cup of the water. Pulse five times. The dough should look moistened but not wet, and gathering but not collected into a ball. If there are any dry patches of flour remaining, add more water 1 tablespoon at a time. The final dough should look a bit like cheese curds.
• Form the dough into discs: Dump the curds of dough onto a clean, cool surface. (A piece of parchment paper works well here.) Gather them loosely into a pile. Put the heel of your hand on the top portion of the pile and press down and away from you. Repeat this with the entire pile until you have a smooth pie dough.
• Cut the pie dough in half. Take one half and press the dough onto itself, as though you are closing the page of a book; repeat with the other side. Form the pie dough into a smooth disc and cover with plastic wrap. Repeat with the other half of the dough. Let the discs of dough rest in the refrigerator for 30 minutes.
• Roll out the dough: Take the pie dough disks out of the refrigerator and let them sit out until they have come to a chilly room temperature, about 15 minutes or so. Put one disc of dough between two lightly greased pieces of parchment paper. Pat down the disk and put the rolling pin on top of it. Now, imagine that the dough is the face of a clock. Roll out once at 12 o'clock. Then, lift the pin and roll at 12:10. Moving in "ten-minute" increments, roll out the dough to slightly larger than your pie pan.
• Lift the top paper, put a 9-inch pie pan on top of the pie dough, and flip it over. Carefully, strip away the parchment paper. Go slowly. Voila! Pat the dough down into the pan. If some of the pie dough has stuck onto the parchment, no need to worry. Simply peel it off and pat into the rest of the pie dough.
• Roll out the second disc of pie dough in a similar fashion. Put the pie pan and the top piece of dough in the freezer while you make the chicken filling.
• Sear the chicken: Set a Dutch oven over medium-high heat. Season the chicken with salt and pepper. Pour in 2 tablespoons of the oil. Put half of the chicken into the hot oil. Let it cook for 2 to 3 minutes, then stir it up and cook until it is evenly browned. Remove the cooked chicken from the oil and repeat with the remaining chicken.
• Cook the vegetables: Heat the remaining 2 tablespoons of oil in the Dutch oven. Add the mushrooms, carrot, onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 7 minutes. Add the thyme and cook until it is fragrant, about 1 minute. Add the potato.
• Make the gravy: Sprinkle the flour over the vegetables and stir. Cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock, stirring it into the vegetables. Bring the stock to a boil and then turn the heat down to simmer. Simmer the stock, stirring occasionally, until it begins to thicken, about 15 minutes.
• Finish the filling: Add the asparagus and edamame to the vegetable mixture. Stir until they are fully incorporated. Taste the filling and season with salt and pepper if needed.
• Fill the pie: Let the filling cool to room temperature. Pour it into the prepared pie pan. Allow the remaining piece of pie dough too come to a chilly room temperature.
• Top the pie: Preheat the oven to 425 degrees F. Flip the pie dough on top of the pie. If the dough sticks and breaks, just pat the pieces together. Working with slightly wet fingers, crimp the edges of the pie dough together.
• Bake the pie: Put the pot pie onto a parchment-lined sheet pan to catch the drippings during baking. Bake the pot pie until the crust is golden brown and the filling is piping hot and starting to ooze out of the pie crust, about 45 minutes to 1 hour.
• Cool the pie: Allow the pie to cool to room temperature. Serve!
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

CREAMY, COMFORTING GLUTEN FREE CHICKEN POT PIE

Steps:

• First, prepare the pie crust according to the recipe instructions.
• On a lightly floured piece of parchment paper, roll out the dough into a rectangle about 1/8-inch thick. Place the rolled-out dough, still on the paper, in the refrigerator to chill while you make the filling.
• Preheat your oven to 375°F. Grease a round ovenproof baking dish at least 10 inches in diameter, and set it aside. Alternatively, grease 4-oven proof baking dishes at least 6 inches in diameter each.
• In a large saucepan, melt the butter over medium heat. Add the olive oil, and the onions, and mix to combine and coat the onions in the oil and butter.
• Add the salt and pepper, and mix to combine. Sauté the onions, stirring occasionally, until translucent but not browned, about 6 minutes.
• Add the flour slowly, mixing constantly, until the flour is well incorporated. Continue to cook for about 2 minutes or until the mixture begins to smell a bit nutty.
• Add the chicken stock and then the milk or cream in a slow, steady stream, mixing constantly.
• Raise the heat to medium high and cook, stirring occasionally, until the mixture begins to simmer and thicken. Once the mixture is simmering, add the thawed mixed vegetables and cooked chicken, and mix to combine.
• Fill the prepared baking dish(es) with filling.
• Remove the pastry dough from the refrigerator. Turn it over, and place it on top of the filling in the baking dish(es).
• Gently remove the parchment paper from the top, and crimp or pinch the edges to secure. Trim excess pie crust using a sharp knife or kitchen shears.
• Using a sharp knife, carefully slice an X in the middle of the pie(s) to allow steam to escape during baking. With a pastry brush, brush the top of the crust(s) with the egg wash.
• Place the baking dish(es) on a rimmed baking sheet to catch any overflow or drips. Place in the center of the preheated oven and bake for about 35 minutes, or until the top is lightly golden brown all over. Serve immediately.

GLUTEN-FREE CHICKEN POT PIE

Steps:

• Make the dough: Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated. Add the butter. Pulse ten times. The flour and butter should look like a sandy mixture with chunks of butter still visible. Pour in 1/2 cup of the water. Pulse five times. The dough should look moistened but not wet, and gathering but not collected into a ball. If there are any dry patches of flour remaining, add more water 1 tablespoon at a time. The final dough should look a bit like cheese curds. Form the dough into discs: Dump the curds of dough onto a clean, cool surface. (A piece of parchment paper works well here.) Gather them loosely into a pile. Put the heel of your hand on the top portion of the pile and press down and away from you. Repeat this with the entire pile until you have a smooth pie dough. Cut the pie dough into half. Take one half and press the dough onto itself, as though you are closing the page of a book; repeat with the other side. Form the pie dough into a smooth disc and cover with plastic wrap. Repeat with the other half of the dough. Let the discs of dough rest in the refrigerator for 30 minutes. Roll out the dough: Take the pie dough disks out of the refrigerator and let them sit out until they have come to a chilly room temperature, about 15 minutes or so. Put one disc of dough between two lightly greased pieces of parchment paper. Pat down the disk and put the rolling pin on top of it. Now, imagine that the dough is the face of a clock. Roll out once at 12 o'clock. Then, lift the pin and roll at 12:10. Moving in "ten-minute" increments, roll out the dough to slightly larger than your pie pan. Lift the top paper, put a 9-inch pie pan on top of the pie dough, and flip it over. Carefully, strip away the parchment paper. Go slowly. Voila! Pat the dough down into the pan. If some of the pie dough has stuck onto the parchment, no need to worry. Simply peel it off and pat into the rest of the pie dough. Roll out the second disc of pie dough in a similar fashion. Put the pie pan and the top piece of dough in the freezer while you make the chicken filling. Sear the chicken: Set a Dutch oven over medium-high heat. Season the chicken with salt and pepper. Pour in 2 tablespoons of the oil. Put half of the chicken into the hot oil. Let it cook for 2 to 3 minutes, then stir it up and cook until it is evenly browned. Remove the cooked chicken from the oil and repeat with the remaining chicken. Cook the vegetables: Heat the remaining 2 tablespoons of oil in the Dutch oven. Add the mushrooms, carrot, onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 7 minutes. Add the thyme and cook until it is fragrant, about 1 minute. Add the potato.
• Make the gravy: Sprinkle the flour over the vegetables and stir. Cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock, stirring it into the vegetables. Bring the stock to a boil and then turn the heat down to simmer. Simmer the stock, stirring occasionally, until it begins to thicken, about 15 minutes. Finish the filling: Add the asparagus and edamame to the vegetable mixture. Stir until they are fully incorporated. Taste the filling and season with salt and pepper if needed. Fill the pie: Let the filling cool to room temperature. Pour it into the prepared pie pan. Allow the remaining piece of pie dough too come to a chilly room temperature. Top the pie: Preheat the oven to 425 degrees F. Flip the pie dough on top of the pie. If the dough sticks and breaks, just pat the pieces together. Working with slightly wet fingers, crimp the edges of the pie dough together. Bake the pie: Put the pot pie onto a parchment-lined sheet pan to catch the drippings during baking. Bake the pot pie until the crust is golden brown and the filling is piping hot and starting to ooze out of the pie crust, about 45 minutes to 1 hour. Cool the pie: Allow the pie to cool to room temperature. Serve!