Most of you probably realize by now that I am a recovering processed food junkie. This is why it should come at no surprise that another one of my favorite processed foods are Banquet Pot Pies. They taste so good and my brother and I grew up on them. I never in a million years would have thought to make my own when they are so conveniently prepared in the frozen food section at the grocery store. Then came life on the candida diet and the kids multiple food allergy diagnosis and I feared I would never eat a pot pie again. Fortunately, this past week I finally found a winning yeast free gluten free flour mixand figured I would try it in a pie crust. Since baking with stevia did not work so well for me I decided against making a dessert type pie and started to search for a chicken pot pie recipe. I found a pretty simple recipe for a Chicken Pot Pie on All Recipes. I made all the appropriate yeast free substitutions and it came out awesome. This pot pie is much better than those frozen things I used to eat. This recipe was pretty easy to put together but you may not want to do this one if you are pressed for time. It made a great Sunday night meal.
Yeast Free Gluten Free Chicken Pot Pie Ingredients
1 pound skinless, boneless chicken breast halves cubed
1 bag (16 ounces) frozen vegetables (stew mix, mixed vegetables, California mix, peas and carrots)
1/2 cup yellow onion chopped (you may want to omit if using stew mix as it already contains onions, unless you really like onions)
2 tablespoons olive oil
1/3 cup yeast free gluten free flour mix
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups unsweetened chicken broth
2/3 cup unsweetened milk substitute
1 double crusted yeast free gluten free canola pie crust
Yeast Free Gluten Free Chicken Pot Pie Directions
Preheat Oven to 425 degrees Fahrenheit
In a large saucepan combine chicken and frozen vegetables
Add enough water to cover and boil for 15 minutes
Remove chicken mixture from heat, drain and add to the pie pan containing the bottom pie crust
In the saucepan over medium heat, cook onions in olive oil until soft and translucent.
Stir in chicken broth and milk.
Slowly stir in flour, sea salt, pepper, and celery seed.
Simmer over medium-low heat until thick.
Remove from heat and pour hot liquid mixture over the chicken mixture.
Cover with top crust, seal edges, and cut away excess dough.
Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
Recipe adapted from All Recipes for Chicken Pot Pie IX
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