Chicken Pot Pie


  • 6 chicken breasts, boneless, skinlesschicken pot pie 2
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 5 cups chicken stock
  • 4 tbsp Earth Balance or Olive Oil
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose gluten free flour
  • 1 cup goat milk
  • 2 cups medium-diced carrots,
  • 1 (10-ounce) package frozen peas (2 cups) left to defrost on the counter for an hour
  • 1 1/2 cups diced onions
  • 1 cup chopped swiss chard leaves

For the pastry:

  • 3 cups all-purpose gluten free flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold earth balance, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • sea salt and cracked black pepper


Preheat the oven to 350 degrees F.

In a large pot or Dutch oven, melt the earth balance or olive oil and saute the onions over medium-low heat for 5 minutes. Add the chicken and carrots and sautee for an aditional 15 minutes, until onions are translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock and simmer over low heat for 15 more minutes, stirring, until thick. Using two forks, shred the chicken meat in the liquid. Add 2 teaspoons salt, 1/2 teaspoon pepper, goats milk, swiss chard and the peas. Bring to a soft boil.

For the pastry, mix the gluten free flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and earth balance and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Remove the thyme stems and the bay leaves. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.


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