Lately, I’ve been dreaming of autumn; I can’t help it. I’m ready for cold weather, crispy leaves and boots! To ease the waiting, I decided to make a chicken pot pie today –I just pulled it out of the oven! Pillsbury recently came out with a series of GF dough. You can get cookie dough, pizza dough and pie dough. Unfortunately I can’t have the cookie dough or the pizza dough because of my milk + egg allergy…but I can have the pie dough! Hallelujah.
Recipe adapted from Pillsbury
**Before we get started I bought a whole chicken, stuffed it with vegetables and cooked it in my slow cooker on high for five hours. Then I shredded the chicken and set it aside, but the skin and bones went back into my slow cooker and I cooked it on low for six hours to make chicken broth. If you do this you will have enough chicken broth and chicken for two chicken pot pies!**
Heat oven at 425F
1/3 cup of DF butter
1/3 cup chopped onion
1/3 cup Trader Joe’s GF flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 chicken broth
1/2 cup milk (I used soy and it worked beautifully)
2 1/2 cups shredded chicken
2 cups frozen vegetables (thawed)
Pillsbury GF dough
In a saucepan melt butter, add onion and stir. Add flour, salt + pepper. Add broth + milk and stir until bubbly and thickened. Stir in chicken + vegetables. Prepare dough according to package. Spoon misture into crust. I used a floral cookie cutter for the top crust! Bake for 30-40 minutes.
**My edges were browning significantly 10 minutes into baking, so I wrapped the edges in foil for the remainder of the time.**
Mmm. It was delicious. Stephen told me this is his favourite thing to eat. #housewifescore Enjoy!