One of the dishes I crave most is pot pie…but not that weird store bought stuff…the creamy, indulgent and flavorful sort that I had once tasted at a restaurant. One brimming with not only flavor, but with colorful vegetables, and yet a mild, soothing, and oh so very satisfying delectable tasty happiness.
One of the most wonderful things about pot pie, is that it can be made without crust and be eaten as scrumptious leftovers. Before I made the change to eating gluten free, I would bake squares of puff pastry and dip them in the delectable sauce, but now, I just eat it as more of a stew, or with buttered gluten free bread. You can also make this the traditional way and add it into a pie crust if you like. This is such a versatile dish, I have found that I actually like it better the next day, so feel free to make it ahead of time and just heat and serve, you will never be disappointed with this dish. It’s a great way to use up left over cooked chicken, turkey or beef (you could use lamb too if you had that, it would be ultra tasty) If you want to make versions with beef or lamb, just swap out the chicken stock for Beef Stock.
I have tweaked it to make it the way I really wanted it, and now, I share it with you. You should also try making beef pot pie, which is quite frankly, absolutely AMAZING.
Most people actually like the gluten free version of the dish better than making it with regular flour. Which was a pleasant surprise to me, because that way I can eat it too! I use tapioca and rice flour because they actually toast properly with the butter to make a proper blonde roux, which is essential for making the sauce of this dish.
Give this simple dish a try!
- 9 tbsp. Butter
- 1 cup Onion, chopped
- ½ cup Celery, chopped
- ¼ tsp. Thyme, finely chopped
- 9 tbsp. Flour (For Gluten Free: 3 Tbsp Tapioca Flour and 6 Tbsp White Rice Flour)
- 3 tbsp. Dry Sherry or White Wine
- 3 ½ cups Chicken Stock
- ½ cup Half and Half Cream
- 1 cup Milk
- 2 cups Potatoes, cubed small, blanched
- 1 cup Carrot, diced, blanched
- 1 cup Sweet Baby Peas, (I use birds eye brand because they are always so perfect!)
- 1 tbsp. Mushrooms, sliced (baby bella mushrooms are best because they impart great flavor)
- 2 cups Cooked Chicken, chopped
- 2 tbsp. Green Onion, finely chopped
- Salt and Pepper to taste
- In a large saute pan, melt the butter. Add the onions, celery, and thyme then saute for 2 minutes. Add sherry and quickly stir. pepper. Stir in the flour and cook for about 3 to 4 minutes for a (deep golden brown) blond roux
- Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken.
- Stir in the half and half and Milk, continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, mushrooms, green onion, and chicken. Season to taste with salt and pepper.
- Simmer briefly (5-10 minutes)