3call-purpose gluten free flourspoon and level method, suggestion in post
2teaspoonxanthan gum omit if your gf all-purpsoe blend contains this or guar gum
½teaspoonsalt
12tablespooncold dairy free butter cut into small cubes suggestion in post
10 tablespooncold dairy free milksee note below
Filling:
1Rotisserie chicken or two baked chicken breasts, meat shredded
2tablespoongrapeseed oil
1cgreen beans (frozen or fresh veggies work in this recipe)
1csmall cubed carrots
1ccorn
1cpeas
⅓cdiced onion
⅓call-purpose gluten free flourspoon and leveled method, suggestion in post
¾teaspoonsalt
¼teaspoonpepper
1 ¾ cchicken broth
⅔cdairy free milk
Instructions
Preheat oven to 425° F.
In a medium sized bowl combine flour, xanthan gum, and salt.
Cut butter cubes into flour with a pastry knife.
When the mixture is the size of small peas, add in milk and combine. You may need to add in additional milk pending the flour used. Keep in mind the dough should be moist.
Divide the dough in half. Flour your countertop and rolling pin well. Place one dough ball on the floured surface and roll into a 10 inch circle. Most importantly you need to frequently lift the crust and add more flour underneath.
Again flour your rolling pin. Roll the dough up onto the rolling pin.
Then place the rolling pin on one side (edge) of your pie pan and roll the dough out over the entire pie plate. Trim edges if needed. Set aside.
Over medium heat in large saucepan preheat oil. Then add in onions and rest of vegetables until tender. Stir in precooked shredded chicken.
Add in flour, salt, pepper, chicken broth, and milk.
Simmer over medium heat until thickened.
Remove from heat and pour into prepared pie plate.
Prepare the top crust as you rolled out the bottom crust. Roll crust onto rolling pin.
Roll top crust off rolling pin across top of pie plate. Seal the edges. Cut a few small slits into the top crust.
Bake for 30 minutes until crust is golden brown.
Remove from the oven and let set 5 minutes.
Refrigerate any leftovers.
NOTE-- How much dairy free milk you need for the crust is determined by the gluten free flour you use. For instance-- When using Bob's Red Mill Gluten Free 1 to 1 Baking Flour you'll need closer to a cup of milk. Start off the recipe with 10 tablespoon and add in 1 tablespoon increments until the crust is moist and workable. Mama's Almond Blend needs 10 tablespoon dairy free milk for the crust to be moist and workable.
Notes
For mini chicken pot pies-- This crust recipe will prepare 4 mini pot pies. I use these reusable these mini pie pans. Then half the filling recipe and bake at 425 F for 23-25 minutes.