GLUTEN FREE MILK GRAVY RECIPES

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GLUTEN-FREE DINNER RECIPES - BBC GOOD FOOD



Gluten-free dinner recipes - BBC Good Food image

Pick from our suppertime menu options that skip grains and wheat, including creamy red lentil pasta, tarragon chicken bake and a one-pan coconut dhal

Provided by Good Food team

Number Of Ingredients 1

GLUTEN-FREE CHICKEN POT PIE



Gluten-Free Chicken Pot Pie image

A delicious Gluten-Free Chicken Pot Pie made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy like sauce.

Provided by Chrystal Carver

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1

Number Of Ingredients 15

3 cups all-purpose gluten-free flour blend
1/2 teaspoon salt (omit if using salted butter)
2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
1 cup butter (2 sticks), cold - cut into small pieces
8-10 tablespoons milk, cold
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped fresh yellow or white onion
1/3 cup all purpose gluten-free flour blend (or 3 tablespoons corn starch)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk

Steps:

  • For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
  • With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
  • Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
  • Dough should be moist and easy to roll.
  • Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
  • Place one circle of dough into the pie pan and trim edges if necessary.
  • For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.
  • In the same saucepan over medium heat, cook onions in butter until soft and translucent.
  • Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
  • Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about 3/4 of the way.
  • Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
  • Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
  • Cool for 15 minutes before serving.

Nutrition Facts : Calories 436 calories, CarbohydrateContent 39 grams carbohydrates, CholesterolContent 89 milligrams cholesterol, FatContent 23 grams fat, FiberContent 3 grams fiber, ProteinContent 18 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1/12th, SodiumContent 524 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

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