This was delicious, and the vast majority of the ingredients were purchased dirt cheap! This chicken pot pie is what we like to call around here a “Repeat Offender.” I’ll definitely make it again.
I got the base recipe out of this book:
Mind you, I have never cooked for myself for a month. That’s a bucket list sort of goal, but they have recipes which make many servings, which is what we need when we cook. I am forever doubling and tripling recipes (which as many of you know doubles and triples your cooking time! 30 minute meals? Not anymore!)
I used the “Serves 12-18 proportions, but I tweaked it: I used more like 8 cups of chicken (chicken legs and thighs), five cups of hash brown potatoes, a little extra peas and carrots, a little extra chicken broth (which had oregano, marjoram and thyme infused into it), and cut out the milk. I substituted a bag of frozen fajita vegetables (onions and bell peppers) for the fresh onion and bell peppers. I didn’t measure how much flour I put in; I simply added it in small amounts until the mixture had thickened well enough. In the end, I also added some hot pepper sauce and some extra salt and pepper until it tasted right to me. For the pie crust, I used the King Arthur gluten-free pie crust mix.
Here is the mixture, poured into–you won’t believe this–a turkey roasting pan. It was gigantic.
Rolling out the gluten-free crust was interesting, of course, because gluten has no stretch. It simply breaks. Now here’s a hint: if you make this, make sure your butter tastes delicious. I happened to have some Organic Valley cultured butter on hand, because the local grocery store was going out of business and it was 50% off. Normally we never buy it, but it was out of this world delicious! I just let everyone smell the dough (at a safe distance) before I rolled it out. Use lots of flour on both sides of the dough so it won’t stick.
Given that GF dough has no stretch, there was no way I was going to be able to transfer that dough to that pan. I realized I may have had a shot at it if I’d rolled it out on parchment paper, but it was too late for that! I opted to assemble the dough onto the pot pie strip by strip. I used a long metal spatula to loosen it from the table and then between the spatula and my other hand/arm was able to semi-successfully transfer the pie crust onto the top of the pot pie.
It said to bake for 30-35 minutes. The box of GF pie crust mix (King Arthur) said that the cooking time is about 10 minutes longer than wheat flour pie crust, so I set the timer to 40 minutes. I know a convection oven can cook foods pretty efficiently. When I checked at 40, it was hot, but the crust wasn’t browning. I set it for another 10 or so minutes, and popped open one of these, because I’d never tried it before and was very curious.
After 10 minutes the pot pie crust still wasn’t really browning but the mixture was bubbling away. Due to my impatience, I turned the broiler on low and let it cook for 4 minutes. It was quite ready, then!
By the time the first nine were served, 2/3 of the pot pie was wiped out. There will be almost nothing left by the time the two other kiddos get their dinners. I did, therefore, project correctly in my amounts. We ate well, with little left over.
They are begging for more–especially my husband, who is requesting that I just make a pan of the crust, and he isn’t even one of my gluten-free people. Sometimes I’ll cook a gluten and GF version of the same thing for one meal, but this was one meal I wasn’t even going to attempt in that manner.
I’m realizing now that I really do need a gigantic baking dish–essentially the size of a turkey roasting pan–for dishes such as roasted vegetables, pot pies, casseroles, etc. My “big red baking dish” just is not large enough anymore!
I hope you enjoyed this chicken pot pie post, and give the recipe a try, with your own tweaks! I’d love to hear about them. It’s definitely a challenge feeding this many people while keeping it interesting, respectful of their dietary needs, and cost-effective.
God bless you, and God love you.