One of my husband’s favorite dishes is a pot pie. This one has lots of tender chicken or turkey for my husband along with plenty of vegetables to satisfy me. If you pre-bake the bottom crust, it won’t get as soggy from the gravy while baking. Feel free to change up the vegetables — lima beans, mushrooms, garlic, etc. can be added along with greens like kale or spinach (chopped of course). I had some leftover mushrooms that I sautéed, cut up and added to my stew. Some diced sweet potatoes would also do well in a stew or any diced and cooked winter squash.
First make some chicken or turkey stew:
- 1/2 medium onion diced
- 1/2 cup diced celery
- 1/2 cup cooked peas
- 1/2 cup cooked string beans
- 1/2 cup sliced carrots
- 1 cup cooked chicken or turkey diced
- 3 cups chicken or turkey stock
- 1/4 cup brown rice flour
- Herbs, salt and pepper to your taste
Cook the onions and celery in a little oil under tender, about 3 minutes. Add 2 1/2 cups of the stock and herbs. Whisk the brown rice flour into the other 1/2 cup of stock and add it to the stockpot and whisk until the mixture thickens. Add the cooked meat and vegetables and cool in the refrigerator until you’re ready to make the pot pie or whatever you want to do with the stew (you could also use this for chicken and dumplings or a chicken casserole with a cauliflower crust).
If you don’t cool the stew before adding it to the pot pie, the bottom crust will get too soggy, even if you pre-baked it.
You can either make your own gluten-free crust (see my recipe for pie crust), use a mix (Bob’s Red Mill makes a very tasty mix) or purchase a ready-made gluten-free crust.
Heat your oven to 400 degrees. Pre-bake your crust per package directions. When cool, add the cooled stew to fill the pie crust. Add top layer and bake approximately 40 minutes until pie bubbles and top crust is browned.