 |  |  after baking |
 |  |  before baking |
I had some leftover rotisserie chicken from the grocery store that I wanted to use up, so thought I'd make a chicken pot pie (in my 2-1/2 qt casserole dish ~ but a square pan would work too). Didn't have a store-bought pie crust ~ so made up a quick one with vegetable shortening (no dairy) and gluten-free flour. Also didn't have a package of frozen mixed vegetables, so just cut a couple of big carrots into small cubes ~ with a couple of handfuls of frozen peas, and some onions for the veggies. (I put the carrot cubes with water & salt into the microwave for 5 minutes, to soften them.) Mushrooms & celery would be good too, if you have them.
The only gluten and dairy in here were what was in the can of cream of mushroom soup (and that was "light", so very low fat) ~ a HEALTHIER VERSION! ** This was enough for me and my husband, and more than enough for a third person.
***
Smaller CHICKEN POT PIE
about 2 cups cooked chicken (or turkey) ~ cut into bite-sized pieces
1 pkg. frozen mixed vegetables (thawed but not cooked) ~or~ handful or 2 of frozen peas ~plus~ 2 large carrots, peeled and cut into small cutes ~plus~ chopped onion ~optional chopped celery and/or sliced mushrooms. I also cut up 1 fairly large Roma tomato
1 can cream soup (I used "healthy/lite" cream of mushroom)
HERBS (I used about 2 tsp rubbed sage {love sage w/chicken} ~ 1 tsp each thyme & marjoram) ~ salt & pepper to taste ~ I also put in some crushed/cracked red pepper
Shortening pie crust (2/3 for the bottom, since it goes up the sides of the pan ~ 1/3 for the top, but you'll have scraps from the bottom to knead in too).
1 egg + 2 tsp water ~or~ about 2 TB egg-beaters to whisk and brush the top of the pot with, just before you put it in the oven.
OPTIONAL: about 1/2 cup shredded/grated cheese (either mild white Italian ~or~ "plant" cheese) which will help thicken the chicken mixture as it bakes. ( BTW: There's a smoky Gouda plant cheese in slices that's fantastic! It melts like real cheese and so much better than the orange ones)
***
Make your pie crust(s) per instructions (although I didn't chill my Crisco ~ just keep dipping your pastry cutter into the flour in the bowl when the Crisco sticks ~ then eventually get your hands in there and knead it together into a log ~ wrap the log in plastic wrap until you're ready for it).
Mix all your filling ingredients together in a big bowl. It shouldn't be loose ~ if so, add more of some of the vegetables or cheese. Then put it aside while you make the crust.
Spray your pan with non-stick spray. Put the bottom crust in the pan (squishing it into the corners and up the sides with your fingers). Put the filling in there evenly. Put the top crust on and crimp tightly with the bottom crust around the edges. Use any scraps that fall off to reinforce any bare or thin spots in the crust. Cut some slits in the top for steam to vent. Brush with your egg wash.
It's going to bake @ 375 for about 1/2 hour to 45 minutes (until the top is nice and golden) ~ but it can sit all day now, if you want to do this earlier in the day. If you want to serve something with it, a green salad or citrus fruit salad are all you'd need.
The only gluten and dairy in here were what was in the can of cream of mushroom soup (and that was "light", so very low fat) ~ a HEALTHIER VERSION! ** This was enough for me and my husband, and more than enough for a third person.
***
Smaller CHICKEN POT PIE
about 2 cups cooked chicken (or turkey) ~ cut into bite-sized pieces
1 pkg. frozen mixed vegetables (thawed but not cooked) ~or~ handful or 2 of frozen peas ~plus~ 2 large carrots, peeled and cut into small cutes ~plus~ chopped onion ~optional chopped celery and/or sliced mushrooms. I also cut up 1 fairly large Roma tomato
1 can cream soup (I used "healthy/lite" cream of mushroom)
HERBS (I used about 2 tsp rubbed sage {love sage w/chicken} ~ 1 tsp each thyme & marjoram) ~ salt & pepper to taste ~ I also put in some crushed/cracked red pepper
Shortening pie crust (2/3 for the bottom, since it goes up the sides of the pan ~ 1/3 for the top, but you'll have scraps from the bottom to knead in too).
1 egg + 2 tsp water ~or~ about 2 TB egg-beaters to whisk and brush the top of the pot with, just before you put it in the oven.
OPTIONAL: about 1/2 cup shredded/grated cheese (either mild white Italian ~or~ "plant" cheese) which will help thicken the chicken mixture as it bakes. ( BTW: There's a smoky Gouda plant cheese in slices that's fantastic! It melts like real cheese and so much better than the orange ones)
***
Make your pie crust(s) per instructions (although I didn't chill my Crisco ~ just keep dipping your pastry cutter into the flour in the bowl when the Crisco sticks ~ then eventually get your hands in there and knead it together into a log ~ wrap the log in plastic wrap until you're ready for it).
Mix all your filling ingredients together in a big bowl. It shouldn't be loose ~ if so, add more of some of the vegetables or cheese. Then put it aside while you make the crust.
Spray your pan with non-stick spray. Put the bottom crust in the pan (squishing it into the corners and up the sides with your fingers). Put the filling in there evenly. Put the top crust on and crimp tightly with the bottom crust around the edges. Use any scraps that fall off to reinforce any bare or thin spots in the crust. Cut some slits in the top for steam to vent. Brush with your egg wash.
It's going to bake @ 375 for about 1/2 hour to 45 minutes (until the top is nice and golden) ~ but it can sit all day now, if you want to do this earlier in the day. If you want to serve something with it, a green salad or citrus fruit salad are all you'd need.
 | I made the shortening crust, using gluten-free flour (a brand with the additives in it). TIP: Roll it out between 2 pieces of parchment paper. Then peel of the top layer of paper. Invert the crust over your pan ~ push the crust into your pan and peel off the other sheet of paper. Easier to do with the top crust b/c you're just laying that on top. |
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