Wednesday, February 13, 2008
Michael's Best Rustic Chicken Pot Pie (Gluten Free)
It is a special man who will make a gluten free dinner for his wife, who isn't feeling good, even though he doesn't like to cook.
Michael sweetly offered to make dinner one night last week when I had a migraine. I helped him to make the roux for the gluten free cream soup, but for the rest of the recipe, I cannot take any credit. He made everything. He even made that awesome crescent roll recipe for the top and bottom crust of this wonderfully delicious chicken pot pie!
This is a great recipe to make when you know you will have leftover chicken in the week. We roasted a chicken earlier in the week, and then used the rest of the chicken meat for this excellent pie.
This is ultimate comfort food and gluten free goodness at it's best! It is an easy dish to prepare, and elegant enough for company (especially with that awesome gluten free crescent roll crust!) I think I will make this the next time my mom-in-law and pop-in-law stop by for a visit! I hope you will try this wonderful dish created by my love and tell me if you love it too!
Michael's Rustic Chicken Pie
7 WW points per serving
1 recipe Gluten Free Crescent Roll Pastry
1-2 cups roasted or cooked chicken, cut into cubes
1 (14.5 oz.) can young peas (like LeSeour), (save vegetable liquids for soup)
1 1/2 cups baby carrots
1 (15 oz.) can kitchen cut green beans, drained (save vegetable liquids for soup)
2 Tbsp. butter or lite margarine (like Smart Balance)
2 Tbsp. cornstarch
2 cups low fat -or- skim milk
1 tsp. powdered chicken stock base (like Hormel's Herb Ox Seasoning)
1/4 tsp. dried thyme
Preheat oven to 350 degrees. Mix crescent roll pastry according to directions and roll out to 1/4" thickness in a large rectangle. Cut rectangle in half for a top pastry and a bottom pastry to fit a 12" x 9" casserole dish. Place bottom pastry in the casserole dish and place in preheated oven. Bake 10-15 minutes until pastry is golden brown and crispy to the touch. Place top pastry in freezer until it's time to bake the casserole. While bottom pastry is baking, cook baby carrots in microwave (in a microwave safe bowl with 1/3 cup water) for 5-10 minutes until they are fork tender. Once cooked, drain the water, and slice the carrots into bite size pieces. Set aside.
Next you will make a cream soup for the pot pie. Melt butter in a medium sized saucepan. When butter is sizzling whisk cornstarch into butter, until a thick paste is created (this is called making a "roux"). Turn heat down to medium and add milk. Whisk milk and cornstarch mixture for 10-15 minutes until milk is thickened to a "cream-like" consistency, this is a gluten free cream soup. Whisk constantly while cooking! This mixture WILL burn if you do not! Add salt/pepper, dried thyme, and chicken stock seasoning and whisk in thoroughly. Take cream soup off the heat once thickened.
In a medium sized bowl mix together drained peas, cooked carrots, drained green beans, and cooked, diced chicken. Spoon this mixture over the cooked bottom pastry in the casserole dish. Pour cream soup mixture over the chicken and vegetables. Do not overfill the casserole dish or it will spill over during baking. You can save leftover chicken and veggies to use for soup later.
Remove top pastry from freezer and place on top of casserole dish. Set on large heavy baking sheet (to prevent spills) and bake in 350 degree preheated oven for 20-30 minutes until pastry is golden brown and crispy and pot pie mixture is bubbly. Let cool 5-10 minutes before serving.
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