by Colette Bell.
This is a recipe I’ve posted to my own blog before, but these past couple weeks I’ve been gravitating toward my traditional winter favorite meals. This pot pie is perfect for comfort food for winter blues. Here is the recipe & excerpt from original post:
I have had such a craving for chicken pot pie lately (it’s freezing), and I’ve also been fairly obsessed with my crock pot. Today I decided to combine the two! There’s no long story, or anecdote here, just a serious New England craving for a classic.
Here’s what you’ll need for the filling of the pot pie:
- 1 Tbsp. dried organic thyme
- 1 can organic green peas (I don’t typically recommend you use canned vegetables, but the organic was on sale at my supermarket and I didn’t see any fresh organic peas, so I went w/the canned)
- 1 cup chopped organic carrots (roughly two good sized carrots)
- 1 small chopped organic red onion
- 2 chopped organic celery stalks
- 2 cloves minced organic garlic
- 2-1/2 cups low sodium gluten-free organic chicken broth (mine is from Trader Joe’s, very inexpensive, I often get organic chicken broth at my local ocean state job lot as well)
- 1 Tbsp organic extra virgin olive oil
- 2 Tbsp tapioca flour
- 3 Tbsp water
- 1/2 cup dry white wine (I’m not a wine drinker, but I always have 1 white bottle in the refrigerator for cooking)
- 1 1/2 lb skinless boneless chicken (tenders, breasts, thighs, any will do)
- Salt & pepper to taste
- I also added roughly 2 tsp. fresh organic lemon basil (from my garden, smells so good & adds just the right tang)
Grab your crock pot, set it for 6 hours & start filling it with goodies as follows:
While you’re filling is cooking in the crock pot, mix & cook your cornbread/crust:
For the crust, I sort of “cheated”, or took the easy way out (it happens even to a scratch cooker!). My short cut is a gluten-free cornbread mix (Bob’s Red Mill). (*Tip: you can get a lot of your gluten-free flours for much less money at Ocean State Job Lot). Mix according to the instructions on the package, but take small amount of the mix, put in the bottom of two pie pans, or one 9X13 baking dish, I did two pie tins, about a 1/4 in. in the bottom of the pan, bake for 10 minutes at 375 degrees. Add the pot pie filling mixture over top of that, and add a layer of shredded cheese if desired (no cheese if you’re making dairy-free). I did, but you don’t have to, I just knew my boys would be more likely to eat it if it had cheese. Then, top with the remainder of the cornbread mix and bake another 10 minutes.
Please remember, cook, eat, share & enjoy!
*Do you have a favorite recipe that you miss now that you’re gluten-free, Paleo, or Vegan? Please let me know & that will be my next feature to convert for you. I will also make that recipe using all local ingredients (if possible) while keeping you on budget.*
Colette is a wife, mother and entrepreneur of sorts. Some might call me a “hippy” (my husband included!). Since finding out she is gluten intolerant, she has been working a start-up business venture, or Adventure if you will, preparing gluten-free meals to order and delivering them throughout her local community. Along with cooking gluten-free meals, she also enjoys developing a variety of allergen-friendly recipes (and will try to label them as such.) She made it a bit of a mission to educate people on how to live well and gluten-free and on a tight budget.
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