Join The Conversation
This is one of those recipes that can definitely be described as ridiculously decadent because it’s made with real butter (is there any other kind?), and the crust has a little sugar in it, delicious, with some healthy veggies kicked in there too! Makes one big pot pie in the pie pan with some of the stew left over for when you want something hot and comfy without the crust!
| Servings |
|
Ingredients
- 8 skinless chicken thighs cut into chunks
- Veggies: this is your healthy part
- 1 Stalk Celery diced
- 1 Carrot diced
- 1 / 2 Vidala onion diced
- 1 / 2 cup Butter Nut Squash diced
- kosher salt garlic pepper (or course ground pepper)
- 1 stick unsalted butter
- 3 Tablespoons gluten free flour I use Bob Red Mills All Purpose GF flour or the flour blend from SimplyGluten-Free
- 2 cups Pacific gluten-free chicken stock
- 1 Teaspoon each fresh thyme and rosemary. if you don’t have fresh use dried
- One egg whisked with some water for egg wash
- 1 / 2 cup Butter Nut Squash diced
- kosher salt garlic pepper (or course ground pepper)
- 1 stick unsalted butter
- 3 Tablespoons gluten free flour I use Bob Red Mills All Purpose GF flour or the flour blend from SimplyGluten-Free
- 2 cups Pacific gluten-free chicken stock
- 1 Teaspoon each fresh thyme and rosemary. if you don’t have fresh use dried
- One egg whisked with some water for egg wash
Ingredients
|
|
Instructions
- This is one of those recipes that can definitely be described as ridiculously decadent because it’s made with real butter (is there any other kind?), and the crust has a little sugar in it, delicious, with some healthy veggies kicked in there too! Makes one big pot pie in the pie pan with some of the stew left over for when you want something hot and comfy without the crust!
- 8 skinless chicken thighs cut into chunks
- Veggies: (this is your healthy part)
- 1 Stalk Celery diced
- 1 Carrot diced
- 1 / 2 Vidala onion diced
- 1 / 2 cup Butter Nut Squash diced
- Kosher salt, garlic pepper (or course ground pepper)
- 1 stick unsalted butter
- 3 Tablespoons gluten free flour (I use Bob Red Mills All Purpose GF flour or the flour blend from SimplyGluten-Free)
- 2 cups Pacific Gluten Free chicken stock
- 1 Teaspoon each fresh thyme and rosemary. (if you don’t have fresh use dried)
- One egg whisked with some water for egg wash
- Melt butter in a stock pot and add in chicken to cook over medium-high temp until it’s about browned. Add in veggies and stir cooking them until soft. Add in your herbs. Cook this mixture about 5 minutes and removed it with a slotted spoon into a separate bowl. Leaving the butter in the stock pot add 3 Tablespoons gluten-free flour and whisk for a min or two. Add the stock and whisk until thickened for a few minutes. Add the chicken and veggies back into the pot and simmer for about 10 minutes. Turn off.
Recipe Notes
I make two pie crust from this recipe at - http://glutenfreelady.com/recipes.php?id=97
Note: My husband did not like the sugar in the crust so you could leave that out for a more savory pie. I love a little sweet in the crust.
Press the dough into the bottom of the pie pan and bake it at 375 for about 30 minutes until it starts to brown.
Remove and pour in the stew mix and top with the other pie crust. There should be some of the stew left over. No worries, I'm sure someone will take it off your hands! 🙂 Cut a few slits in the top and brush with some egg/water mixture and bake the pie for about 40 minutes until golden brown.
Enjoy the Journey!
Gluten Free Lady… XO!
While here be sure you register for the Free Gluten Summit Online!
Gluten Free Lady www.glutenfreelady.com
