recipes for people with Celiac disease on gluten-free diets in Rhode Island, Southeastern Massachusetts, New England and beyond.

CeliacGirlRI

Recipes

GLUTEN-FREE CHICKEN POT PIE

This recipe takes a lot of prep work, but nothing says comfort food like a homemade chicken pot pie. The GF topping has just a taste of sweet, like a pastry dough, but has great texture from the cornmeal. You'll never be satisfied with a frozen pot pie again. Note: I use Gray's Grist Mill cornmeal in the topping, made from Narragansett white flint corn, ground on a dedicated stone wheel.

1 lb chicken breast, cooked and shredded

2 Tablespoons of rice flour

2 Tablespoons of olive oil

1/2 teaspoon dried mustard

1/2 teaspoon salt

1/4 teaspoon pepper

5 carrots, sliced/diced thin

3 medium potatoes, diced (Yukon Gold work nicely)

1/2 of a large red bell pepper

1 pkg of sliced mushrooms

3/4 cup of sweet peas

1/2 cup diced onion

1 3/4 cup of chicken stock (homemade or gf brand)

1 Tablespoon fresh basil, chopped finely

3 Tablespoons of sour cream

1 clove garlic, minced

Topping

1/2 cup of cornmeal

1/4 white rice flour plus 2 Tablespoons

2 Tablespoons of tapioca flour

3/4 teaspoon of xanthan gum

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 Tablespoon honey

3/4 cup of milk

2 Tablespoons of olive oil

Directions:

1. Chop/dice/thaw the vegetables for the chicken pot pie.

2. Brown the chicken in an oven-proof pan with some olive oil, then add a little chicken broth in the bottom of the pan. Cover; roast in oven for approx. 30 minutes at 400 degrees. Shred with two forks.

3. In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.

4. Preheat oven to 425 degrees.

5. To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.

6. Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.

Serves about 6