Need an idea for dinner?

We will be posting a dinner recipe everyday for the next week, so be sure to check here for a variety of healthy and delicious dinner ideas. All have been served multiple times at our house at the request of happy and satisfied children and adults. We hope you will give some of them a try. And enjoy! 

This gluten-free chicken pot pie is one of our family's new favorites. To make this a vegetarian dish, just substitute chickpeas or cannellini beans for the chicken and vegetable broth for the chicken/bone broth.

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Chicken Pot Pie
6 servings
 
Crust:
½ cup brown rice flour
½ cup sweet rice flour
¼ cup quinoa or millet flour
½ teaspoon salt
8 tablespoons organic palm shortening or organic butter
8 tablespoons ice cold water
 
Filling:
1 to 2 tablespoons extra virgin olive oil
1 medium onion, diced
1½ cups diced carrots
1½ cups diced celery
1½ cups diced red potatoes
2 cups chicken stock or bone broth
2 to 3 tablespoons arrowroot powder
2 cups chopped cooked chicken
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 cup frozen peas or corn
½ cup chopped parsley
sea salt and black pepper to taste

• Preheat oven to 350ºF. Set out a 9.5 inch deep-dish pie plate.
• To make the crust, whisk together the flours and salt. Cut in the shortening/butter with your fingers or a pastry cutter until small crumbs form. Freeze the bowl of flour and shortening for 10-15 minutes. If you use butter, then freeze the bowl of flour and butter for 20 minutes.
• Add water and mix. Form the dough into a ball with your hands and knead lightly. Roll out crust in between two pieces of waxed paper into a circle the size of the pie plate. Set aside.
• To make the filling, heat a large skillet over medium heat. Add oil and onion. Saute until soft, about 5-6 minutes. Then add carrots, celery and potatoes. Saute for about 10 minutes more, being careful not to brown.
• Whisk together the chicken stock and arrowroot powder. Pour into pan with vegetables. Add the cooked chicken and dried herbs. Simmer uncovered for 5-10 minutes or until thickened. Turn off heat. Add peas and parsley. Season with salt and pepper to taste. Pour filling into pie plate or baking dish.
• Carefully remove the top layer of waxed paper from the rolled out pie dough. Pick up the crust and flip it over onto the pie filling. Remove the second layer of waxed paper. Tuck in or cut off any excess crust.
• Bake on a cookie sheet (to catch any drips) for 60 minutes or until filling is bubbling up around the edges of the crust and the crust is cooked and turning golden. 

 
From Nourishing Meals by Alyssa Segersten and Tom Malterre