One of the favorites in comfort food, we had this a lot when I was a kid. They weren’t homemade, but they were warm and delicious. This crust is flaky and buttery, it has a light sauce and packed full of veggies and chicken. Making the crust from scratch is worth it, I enjoyed the time in the kitchen – and eating this put a smile on everyone’s faces.
1 1/2 cups sweet rice flour
1 cup brown rice flour
1 cup tapioca flour
2 teaspoons xanthan gum
1/4 teaspoon sea salt
1 cup unsalted butter, cold and cut into small pieces
4-8 tablespoons cold water
1 egg, beaten
In a large bowl, combine all the dry ingredients. Cut up the butter into tiny pieces and combine into the flour, until it looks like wet sand. You can use either a food processor, or your hands.
Start adding the water to the dough, 1 tablespoon at a time. Gently massage it into the dough and keep adding until the dough is holding together, but not wet. It’s winter and dry here right now and I used 7 tablespoons. Make the dough into 2 balls of equal size. Place them into the bowl, cover with plastic wrap and put them into the refrigerator for 20-25 minutes to allow them to become cold and for the dough to firm up. (This is where to start preparing the inside of the pot pie.)
Sprinkle a bit of flour (I used sweet rice) onto a counter top and rub a bit on your rolling pin. Carefully roll out each of the balls of dough, 1 at a time. Lay the first piece of dough in the bottom of a 9″ round glass baking dish, bringing the dough up the sides. If there is any tears, carefully mend them with your fingers. Roll out the second piece of dough, then fill the pot pie with it’s fillings and place the top layer on.
*A trick to the top crust, is to roll it gently around the rolling pin once you’ve rolled it out and using that to transfer and unroll it over the top of the pie.
Cut a few holes in the top to allow it to vent while cooking. Next take the beaten egg and brush it over the top.
Preheat the oven to 450F. While the dough is chilling get 2 skillets ready. In one skillet place the celery and onions in the olive oil. Cook for about 5 minutes on medium heat and add the carrots. Next add in the garlic, salt, and pepper – then slowly add in the milk and chicken broth. Stir in the flour well. Bring to a slow boil and reduce the heat.
In a separate skillet place the chicken with another tablespoon of olive oil. Add the paprika and cook until no longer pink. Drain any excess liquid and add to the vegetable mixture.
Bake for 10 minutes, then reduce the heat to 350F and bake for another 25 minutes. This will allow the crust to brown better. Serves 6.
*I did see a gluten free pre-made dough at the grocery the other day. I haven’t tried it myself but it could work if in a hurry and don’t want to spend the time on the dough.