According to legendary chefs, making the perfect pot pie starts with Stromboli. Or at least that’s what I would say, though perhaps I am not yet a legend. There is a slightly epic story behind my assertion, however. And this is how it goes…
Once upon a time there was a Beautiful Maiden (my lovely wife), who pined for a Stromboli (that part is true, so she looked up a recipe online), and enlisted the service of her faithful companion (that’s me) to fullfill her destiny (or at least fill their stomachs).
The result of her quest revealed the Holy Grail– a gluten free Stromboli crust! (I’m actually not exaggerating here, it’s really good!) But if this fairy tale ended here, only part of the story would be told.
The happy couple looked upon the Stromboli they had made, and thought ‘This dough might perhaps be formed into the crust for a pie, being so manageable and soft. Perhaps a pie of chicken?’
With this very thought before them the whole week, they assembled the great assortment of needed items (um, that’s just basic chicken pie filling: carrots, onion, potato, peas, and of course, chicken). Then, following the ancient traditions, the formed their dough and began to bake (true enough, but we really based it on the recipe found here: Gluten-free pizza crust recipe, tarte style).
The product of their labor was, well, see for yourself:
I would offer you a slice, but it was all consumed. If you are sufficiently intrigued, you can make one for yourself:
Here’s the process (we used half of the original recipe for the pie crust, it made enough for a crust and a top. My version is below):
Chicken pot pie filling/gravy (you can use your favorite grandma’s recipe instead if you like)
one bunch of carrots
½ an onion
6 oz of peas (we used ½ bag of frozen peas)
3 medium potoes
2 cups of chicken (free range organic slow cooked)
2-3 teaspoons of arrowroot powder (or your favorite thickener)
1 cup of chicken broth (enough to make a slurry of the veggies)
Sea salt (to taste)
Chop all the veggies and cook in a saucepan with the broth. Add chicken and stir in arrowroot until thick. Pour filling into crust and bake as instructed below.
Gluten free pie crust, from: Torte Style Gluten-free Pizza Crust- by Sara
½ cup brown rice flour
½ cup sorghum flour
¾ cups tapioca flour
½ cup yogurt (we used cow yogurt and sheep yogurt at different times, both worked well)
1 sticks of butter (¼ pound), completely melted
1 tsp salt
½ Tbsp xanthan gum
Arrowroot powder to roll dough
This recipe makes two, 10” pie crusts, or one crust with top
Cream the yogurt and butter together. Add the flours, xanthan gum and salt and continue to mix until well combined. This part is probably best done with a pastry cutter if available. Cover with a towel and let sit at room temperature overnight or 12-24 hours.
Scrape dough out of the bowl and pat into a ball. Cut into two pieces. Flour a counter or large cutting board with arrowroot powder. Form each half into a ball and then roll into two 10” rounds. Transfer to an oiled pie pan and then finish the edges to make the crust. Prick crusts well with a fork.
Bake pie at 300 F for 15-30 minutes until golden brown.
Note: for some pies the crust can be prebaked. for the chicken pie, we filled the crust before bakeing in order to seal the top crust over the pie.
And now the pie has become a legend.