Chicken Pot Pie is a great way to use up leftovers from a roast chicken or the remainders of a rotisserie chicken. For a great chicken pot pie, the most important thing is to use good quality chicken stock so that the sauce is flavorful. For people with food intolerances, it’s hard to find chicken broth without onions and garlic, so plan on making your own at home. It’s easier than you think if you do it in the crock pot.
Mushrooms and celery are a problem for some people. If this is the case for you, swap them with another vegetable or use more chicken when you make the pot pie filling. If there isn’t enough leftover chicken for the pie, use raw chicken and cook it when you prepare the filling. Use this recipe as a guideline and cook with whatever ingredients are available.
Easy Homemade Chicken Stock
Remove the chicken meat from a rotisserie or oven roasted chicken and refrigerate or freeze the meat until you’re ready to make the pot pie. Save the pan drippings. If you’re not ready to make stock the same night you cooked the chicken, put the bones and pan drippings into a large zip lock plastic bag and freeze them. When it’s time to make the stock, put the frozen bones into the crock pot and continue with the recipe.
Put the pan drippings and the bones into a crock pot. To make the broth even more flavorful, add some raw chicken thighs or legs to the crock pot. Cover the bones and chicken pieces with a couple of inches of water and cook on low for at least 8 hours, or as long as 15 hours. If you want to, turn the crock pot on low before you go to bed and let it cook until you come home from work the next day. You can’t over cook a good chicken stock.
Line a colander with cheese cloth or muslin and place it over an extra-large pot or bowl. Pour the chicken bones and broth into the colander and strain the broth into the pan. Let the bones and chicken pieces cool, then pick off the chicken meat and reserve for the chicken pot pie or freeze for later. Taste the broth and if you think it’s on the weak side, bring it to a boil on the stove top and let it boil down some. Measure out the amount needed for the pot pie and allow the rest of the stock to cool. Once it’s cool, put the stock in a freezer-safe container and freeze it for 3 to 4 months.
Gluten-free Chicken Pot Pie
500 grams (1 pound) chicken, diced (cooked or raw)
335 grams (12 ounces) mushrooms, sliced
6 small potatoes, peeled and diced
2 stalks celery, chopped
2 medium carrots, chopped
4 tablespoons (60 ml) butter or neutral flavored oil
1/3 cup (80 ml) sweet rice flour
5 cups (1200 ml) homemade chicken stock
Salt and pepper to taste
1 gluten-free pie crust
Heat the oven to 475° F (220° C). Put the potatoes and the chicken stock in a medium sauce pan and bring to a boil. Reduce to a simmer and cover. Meanwhile, melt the butter in a large pan over medium heat. If you’re using raw chicken, add it to the pan and cook until done, stirring occasionally. Remove the chicken and add the mushrooms, celery and carrots to the pan. Saute until the mushrooms release their liquid and the vegetables are soft, about 10 to 15 minutes. Check the potatoes often and turn off the heat when a fork barely pierces them.
Stir the rice flour into the vegetable mixture, stirring until it’s thoroughly combined. Add the chicken stock and potatoes and continue to stir. Bring the mixture to a gentle boil and stir until the sauce thickens. Add salt and pepper to taste. Mix in the cooked chicken, then pour the chicken and vegetable mixture into a casserole dish.
Roll out the pie crust to fit the casserole you’re using. Carefully place the crust over the top of the chicken and vegetable filling, tucking under any uneven edges. Use a fork to prick the top of the crust in several places and place the casserole in the oven. Bake for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling around the edges. Check several times during the last 15 to 20 minutes to make sure that it doesn’t brown too much. Remove from the oven and serve.