Chicken Pot Pie

Products: Chickpea Flour & All-Purpose Gluten Free Flour Blend  

Ingredients: 

For the crust 

• 2 cups Just About Foods Chickpea Flour 
• ¼ teaspoon salt 
• 6 tablespoons cold butter, cubed 
• 4-6 tablespoons cold water 
• 1 egg, whisked 
• 1 teaspoon dried Italian herb  

For the chicken filling  

• 2 chicken breasts, cooked and shredded  
• 3 tablespoons olive oli 
• ½ large yellow onion, chopped  
• 2 medium carrots, chopped 
• 3 celery ribs 
• 4 garlic cloves, minced  
• 3 tablespoons butter 
• 1/3 cup Just About Foods All-Purpose Gluten Free Flour  
• 3 cups chicken stock 
• 1 cup of water 
• 2 thyme springs  
• Salt and pepper 

Instructions:  

In the bowl of the stand mixer fitted with the paddle attachment, combine chickpea, salt, and herbs. Add the cold butter cubes one at a time and mix on medium speed until the mixture resembles wet sand. Gradually add the water, little by little, until a dough forms; you may not need to use all the water. 

Wrap the dough with plastic wrap and let it chill in the refrigerator while you prepare the filling. 

For the filling, heat olive oil, garlic, and onion in a large pot or Dutch oven over medium heat until they become translucent. Add carrots and celery and cook for 3-5 minutes until the carrots have softened. 

Add the butter and stir until melted, then add the All-Purpose Gluten-Free flour and mix until the flour is well incorporated and turns golden in color. 

Pour in the chicken broth and water and stir until there are no lumps remaining. Bring the soup to a boil, then reduce the heat. Season to taste and let it simmer for 10 minutes, stirring regularly. Remove the thyme springs. 

Remove the pot from the heat and transfer the soup into oven-proof pots, allowing them to cool to room temperature. 

Preheat the oven to 350°F. 

On a clean surface, roll out the dough to a thickness of 3/4 inch and use a plate that is 1 inch larger in circumference than the pots. Brush the edges of the pots with the beaten egg and place the dough disks on top, pressing the edges to seal. 

Brush the top of the dough with the beaten egg and use a small knife to cut two small vents in the middle of each pie. 

Bake for 30 to 35 minutes or until the tops turn golden brown. 

Serve the pot pies warm and enjoy!