WHERE TO BUY GLUTEN FREE TURKEY GRAVY RECIPES

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

Ingredients

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

34 LEFTOVER TURKEY RECIPES – THE KITCHEN COMMUNITY

34 Leftover Turkey Recipes – The Kitchen Community image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Total Time 30 minutes

Number Of Ingredients 34

Ingredients

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