Little Miss got a hankering for chicken pot pie the other day. I envisioned us making the pie together, but wouldn’t you know, she had to leave for an afternoon event, and I ended up doing 88% of the work myself. Same old story, amirite moms?
So by the time we sat down to eat the pie, I was all, “I’m never making this again!” It was a lot of trouble.
But then it was so delicious, I may have to revise my stance. Maaaaaybe I’ll make it again, but only if someone else does 50% or more of the work.
The best part was our nine-year-old lapped it up without a word. He’s very suspicious of new recipes and also usually complains about vegetables all mixed up together (Onions?! How could you?!).
The crust did fall apart—you can see it’s laid on top in wedges—but who cares? It really was fantastic, and you would never guess in a million years that it’s gluten free.
A few notes on the recipe. I didn’t have any tomato paste and wasn’t sure I wanted it in the pie anyway, so we skipped that and didn’t miss it. Also didn’t have peas (skipped) or heavy cream (substituted milk) or sherry (substituted white wine). No problemo!
The recipe as in the book How Can It Be Gluten Free? doesn’t seem to exist online, but if you follow their recipe for a single GF pie crust here and the filling part of the recipe for chicken pot pie here, you’ve basically got it. Just use the America’s Test Kitchen gluten-free flour mix instead of all-purpose flour in the filling and you’re good to go. If you’re not gluten-free, you can just use the original ATK recipe, obvs.
Happy New Year! Hope your holidays were great. I’m glad to be gearing up for our regular routine and looking forward to doing a little culling of books, clothes, toys, etc.
Emily Smith Pearce 