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Chicken Pot Pie (non-dairy)
Ingredients:
5 Tbs unsalted butter (can also use olive oil or nondairy spread)
2 medium shallots
1 garlic clove, minced
Course salt and freshly ground pepper
2 cups reserved stock from Poached Chicken (recipe follows)
2 Tbs cornstarch (or arrowroot)
4 medium carrots cut on the diagonal into 1/2" thick slices
3 medium celery stalks, cut on the diagonal into 1/4" thick slices
1/3 cup coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves and sprigs for garnish
1 teaspoon finely chopped fresh tarragon
1 cup slightly thawed frozen peas
One Breads From Anna Pie Crust*
Procedure:
Press in bottom crust and roll out top. Place dough to be rolled out (for topping the Pot Pie) between two pieces of wax paper on a cutting board. Roll out evenly and place in freezer for 20 minutes. Dough will be much easier to peal away from wax paper when chilled. Bake for 10-15 minutes at 350. When cool brush with one lightly beaten egg. Not necessary to use entire egg but coat crust and rim well.
Preheat oven to 425 degrees.
Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 and 1/2 cup stock. Whisk remaining 1/2 cup stock into the 2T of cornstarch in a small bowl. Whisk this into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas.
Add mixture to piecrust. Add top crust. Make 3-6 small shallow incisions to allow steam to escape. Bake until golden brown and bubbling, aprox 50-60 minutes. If rim of crust begins to over brown cover with foil or pie ring.
Poached Chicken (makes enough for one chicken pot pie)
1 whole chicken (3-4 pounds) cut into eight pieces
4 celery stocks, cut into 4" pieces
4 medium carrots, peeled and cut into 4" pieces
1 large onion, quarter
10 sprigs fresh flat leaf parsley
4 sprigs fresh thyme
1/4 teaspoon whole black peppercorns
3 cups boxed chicken broth (gluten free-Pacific Foods or Imagine Foods brands are both labeled gluten free)
1 teaspoon coarse salt
Procedure:
Place chicken in a large stockpot. Add remaining ingredients and enough cold water to cover chicken. Bring to a boil over high heat. Skim off any foam; discard. Reduce heat to low; simmer until chicken has just cook through, about 45 minutes.
Transfer chicken to a plate and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids.
* Breads from Anna are available at Wild Oats, Whole Foods (select stores), Henry's, Capers, Sun Harvest, Jimbo's Supermarket (starting 01/08), and smaller health food stores. They may also be ordered online at www.glutenevolution.com
Copyright Anna Sobaski 2005
Anna Sobaski is the founder of Gluten Evolution and the creator of the Breads From Anna™ line of baking mixes. All of her mixes are gluten, soy, nut and rice free (several are also free of corn, dairy and yeast). As a person with celiac and type one diabetes, Anna's goal in creating these mixes has been to fill the need for healthy, delicious gluten-free breads that are easy to prepare and can be used for many bread items. She will soon have Cranberry Bread, Classic Herb Bread and a Pizza Crust mix. Anna holds both a Bachelor and a Masters degree in Fine Arts. After her celiac diagnosis she completed her culinary education at The Natural Gourmet Institute for Food and Health in NYC. She is a part-time instructor there and travels widely teaching cooking classes. Anna is currently at work on a cookbook.
