For the most part I’m a lover of sweet things. Without being able to eat sugar I’ve spent a bit of my time trying to figure out what desserts I can make. But now that I’ve found a few things (and more importantly have some stored away in my freezer to grab at my hearts content), I decided it was time to make something savory to enjoy.
I smelled a chicken pot pie the other day. A smell that not only makes your mouth water, but your eyes water when you remember you’ll never taste it again… But why would I let that stop me? So off I went to attempt the best gluten free, dairy free, and sugar free chicken pot pie of all time! (Or at least of today).
And it wasn’t perfect. It wasn’t the creamy sauce and buttery pastry top that I used to pine after, but it was still sooo good that The Boy and I almost ate the entire batch in one sitting! So a word of warning would be that its not a typical chicken pot pie, but now that I have that out of the way I will also tell you this… its well worth the effort of making!
Gluten Free, Dairy Free, and Sugar Free Chicken Pot Pie
1 10oz can of white chicken breast
1 can of green beans, drained
1 can of creamed corn (make sure there is no sugar added! Lots do…)
1 medium potato
2 medium carrots
1/2 large sweet potato
1/4 cup potato flour
1 cup water
Seasoning for the broth (I used George Washington Golden Broth)
Crust: (I made a ‘whole’ batch as ingredients are shown below, but I only used half of it for the chicken pot pie…)
1 cup fine brown rice flour
1/2 cup potato or corn starch
1/2 cup tapioca flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons coconut oil
2 tablespoons olive oil
3 tablespoons light agave nectar (or less if you prefer, I like a sweeter crust)
3 tablespoons warm water
Preheat the oven to 350 degree’s.
Fill a medium saucepan about 3/4 with water and let stand until water boils. While water is warming up, cut the potato, sweet potato, and carrots into 1/4 inch pieces. Add to the water as they are finished. Cook the vegetables until they are soft but not mushy (it was about15 minutes for me).
While the vegetables are cooking, mix the 1 cup of water and the 1/4 cup of potato flour in a large saucepan on high heat. I used a whisk to remove any clumps that form from the flour. Keep mixing until thick, it may need to boil for a few minutes, but you don’t want it to be very runny. Once its reached the desired consistency, add the canned chicken, corn, and green beans.
In a medium mixing bowl, combine all dry ingredients and sift together well (the first five crust ingredients listed).
In another mixing bowl (the same size or larger) combine the remaining crust ingredients (Coconut oil, olive oil, agave nectar, and water). Mix well. Add the dry ingredients and combine until the dough is essentially a mass of little pellets or balls. Then use your hands to manipulate the dough. A word of warning: the dough doesn’t stay together well. Expect it to break a little bit. It will also crack up in the oven, so don’t labor over how it looks. Even if you were to just sprinkled the dough on the top it would still taste as yummy. (I’m not huge on appearance, but if you are… this might not be the best recipe for you…)
I rolled the dough out between 1 piece of wax paper and one piece of cling wrap.
Once the sweet potato/carrots/potato are tender but not mushy, add them to the chicken, broth, and canned veggies. Stir frequently for about five minutes then pour the stew into your baking pan. I used two pans, one 8×6 glass rectangular pan and one 8″ round glass pan.
Carefully move the rolled crust dough onto the stew. Bake for 30 to 40 minutes, or until the crust starts to brown more in the center (not just the edges.) And serve!
The crust is really not a crust because no matter how hard I tried it crumbled and cracked. But it tastes amazing with the stew portion of the pot pie and I highly recommend giving it a try!