Chicken Pot Pie with gluten free crust
• I put this in an 8x8 and 6 ramekins.
This recipe served our family of 8 at dinner, and 3 for lunch the next day.
If you have a smaller family you could put this in 2 small casserole dishes, eat one now and freeze the other.
Pie dough: • 1 3/4 cup gluten free flour mix
• 1/2 teaspoon salt
• 2 sticks butter cut into cubes
• 1/2 cup cold water
Filling: • Six boneless, skinless chicken breast. Cut into chunks, add salt & pepper, & 2 quarts of organic chicken broth. (I started this about 2 o'clock in the crockpot.) - in the meantime, in large bowl combine: • 6-7 russet potatoes, peeled and diced
• 6-8 large carrots, chopped
• 3 tablespoons of minced garlic
• 1 tablespoon of dried thyme, or 2 teaspoons of fresh thyme
• 2 tablespoons of gluten-free flour
• One bunch of asparagus, chopped, or a bag of frozen peas.
(I started the vegetable prep work 2 hours before we ate dinner @ 4:45)
Directions: -to make the dough, add the flour and salt, mix together. - add the cubed butter, and blend. This should look sandy. Next, pour in 1/2 cup water, and blend. - using 2 large rectangle pieces of parchment, or wax paper, dump the dough onto one piece, place the second piece on top and roll out into a rectangle that will cover your casserole dish. - Once the chicken is finished cooking, combine the veggies with the cooked chicken. - coat a 10 x 13 glass casserole dish with coconut oil. - bake at 375° for 1 hour & 30 minutes
This dish is a protein, carbohydrate, and vegetables.
The peas, potatoes, and flour crust is a carbohydrate.
If you're watching your carbohydrate intake, you could omit the potatoes and peas and use broccoli and asparagus. . . . .
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