Name: Gluten-Free Chicken Potpie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1-1/4 cups gluten-free all-purpose baking flour (without xanthan gum) -; 1/3 cup ground almonds -; 2 teaspoons sugar -; 1/4 teaspoon salt -; 1/4 teaspoon xanthan gum -; 6 tablespoons cold butter, cubed -; 1 large egg, lightly beaten -; 1 to 2 tablespoons ice water -; Filling: -; 1 cup cubed peeled potato -; 1/4 cup butter, cubed -; 1 small onion, chopped -; 1/4 cup cornstarch -; 3/4 teaspoon salt -; 1/2 teaspoon dried thyme -; 1/4 teaspoon pepper -; 1 cup chicken broth -; 1 cup whole milk -; 2 cups cubed cooked chicken -; 1 cup frozen peas and carrots -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Chicken Potpie

1. 1-1/4 cups gluten-free all-purpose baking flour (without xanthan gum) -

2. 1/3 cup ground almonds -

3. 2 teaspoons sugar -

4. 1/4 teaspoon salt -

5. 1/4 teaspoon xanthan gum -

6. 6 tablespoons cold butter, cubed -

7. 1 large egg, lightly beaten -

8. 1 to 2 tablespoons ice water -

9. Filling: -

10. 1 cup cubed peeled potato -

11. 1/4 cup butter, cubed -

12. 1 small onion, chopped -

13. 1/4 cup cornstarch -

14. 3/4 teaspoon salt -

15. 1/2 teaspoon dried thyme -

16. 1/4 teaspoon pepper -

17. 1 cup chicken broth -

18. 1 cup whole milk -

19. 2 cups cubed cooked chicken -

20. 1 cup frozen peas and carrots -

How to cook deliciously - Gluten-Free Chicken Potpie

1. Stage

In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle.

2. Stage

Preheat oven to 425°. Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

3. Stage

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in cornstarch and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas and carrots, and potato; remove from heat. Spoon into 9-in. pie plate.

4. Stage

On a lightly floured surface, roll out dough to fit plate; place over filling. Cut several 1-in. slits in the top. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving.