So, this weekend I attempted a gluten-free chicken pot pie, and it turned out amazing, so I thought I’d share the recipe with my online friends! I’m going to tell you everything I did, including the things I did wrong…
Gluten-Free Teff Flour Pie Crust (makes one crust)
1 cup of gluten-free teff flour
1/4 cup chestnut flour
2/3 cup coconut oil
2 tbsp raw cane sugar
1/2 tsp salt
1 egg mixed with 1/2 cup water (but only use 1/3 of the mix)
1. Combine flour, coconut oil, sugar, and salt. Blend with fingers until crumbly.
2. In other bowl, mix egg with water (only use 1/3 of it). Then blend it into flour and make into a ball.
3. Chill in fridge until ready to use.
4. Roll out into a crust.
Chicken Pot Pie (makes one pie)
1 small hen/chicken, whole
1/2 can pigeon peas (gandules)
Two small onions, diced
Dried shittake mushrooms
1/3 cup butter
1/3 cup onion, diced
1/3 cup chestnut flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup broth
2/3 cup raw milk
1 teff pie crust
1. In stock pot, put chicken, veggies (but not the peas), herbs, garlic salt, and pepper and cover with water, like making a soup (in fact, I later made a soup with the leftovers). Cook for two hours.
2. In saucepan on medium, cook onions in butter with salt, pepper, and celery seed until onions are soft and translucent. Stir in chestnut flour. Add chicken broth from your soup. Add milk. Simmer until thick.
3. Scoop out veggies from the chicken soup and add in a bowl with pigeon peas. Shred the chicken (I left the skin for my doggie, Oso, and returned the legs and wings to the soup, added water, and kept cooking it another hour or two, so now I have soup, too!). Mix together the chicken with the veggies and scoop it into a pie plate.
4. Cover the chicken/veggie mix with the simmered sauce, set aside a bit of it. Heat oven to 400 F.
5. Place the teff crust on top, making sure to leave slits so it can bubble. Stick the pie plate on a baking dish and put in the oven for five minutes. Take out and pour rest of sauce on top (but don’t let it overflow).
6. Cook for 30 minutes at 400 F. Take out of oven and let sit for at least 10 minutes before eating. (Technically it also set at 200 F in my friend’s oven for another half hour before we ate it.)
Unfortunately, because it was such a great hit and it was devoured, I have no pictures. Therefore, I leave you with this picture…