Blue Willow Special Gf Chicken Pot Pie Recipe

Cook potatoes and vegetables

Place diced potatoes and carrots into a medium saucepan and cover with cold salted water by 1 inch. Bring to a simmer over medium heat and cook 8–10 minutes until potatoes are just tender. Drain and set aside. If using fresh peas, add in the last 2 minutes. Separately, sauté diced celery in 1 tablespoon butter over medium heat 3–4 minutes until softened; set aside.

Make roux and sauce

In a large skillet or Dutch oven over medium heat, melt remaining 3 tablespoons butter. Sprinkle in 1 tablespoon gluten-free flour and cook, stirring, 1 minute to form a light roux. Whisk in chicken stock gradually to avoid lumps, then whisk in milk. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Whisk in remaining 3 tablespoons gluten-free flour dissolved in a small amount of cold milk (or sprinkle and whisk) if needed to reach a thick cream sauce consistency (should coat the back of a spoon).

Finish filling

Stir Dijon, thyme, parsley, heavy cream, lemon juice, salt and pepper into the sauce. Fold in cooked potatoes, carrots, peas, sautéed celery and shredded roasted chicken. Heat gently 2–3 minutes so the filling is hot and cohesive. Taste and adjust seasoning. Remove from heat and allow to cool slightly while you prepare pastry.

Cut fats into flour

In a large bowl, whisk together 2 cups gluten-free flour, 1/2 teaspoon salt, dried rosemary and dried thyme. Add cold cubed butter and cold shortening if using. Use a pastry cutter or your fingertips to cut the fats into the flour until pea-sized crumbs remain (some small pieces of butter visible). Work quickly to keep ingredients cold.

Add cold water and chill

Sprinkle cold water, 1 tablespoon at a time, into the flour mixture and gently toss until dough just holds together when pressed (you may not need all the water). Form into a disk, wrap in plastic, and chill in the refrigerator 20–30 minutes (or 10 minutes in the freezer) until firm but not rock solid.

Roll and top

Preheat oven to 400°F (200°C). On a lightly floured surface (use gluten-free flour), roll chilled dough to about 1/4-inch thick to fit your baking dishes (this recipe makes one 9-inch deep-dish pot pie or four 6-inch ramekins). Trim and crimp edges as desired. Beat the egg with 1 teaspoon milk to make an egg wash and brush over pastry. Optionally sprinkle grated Parmesan over the top. Using a sharp knife, cut a few vents in the center of the pastry to allow steam to escape.

Spoon the warm chicken filling into the prepared pie dish(es), mounding slightly. Place the rolled pastry over the filling, pressing the edges to seal. Crimp edges, trim excess, and brush the entire top with egg wash. If using smaller ramekins, reduce baking time slightly.

Bake in the preheated 400°F (200°C) oven on the middle rack for 25–30 minutes for a 9-inch pie, or 18–22 minutes for individual ramekins, until the pastry is golden brown and the filling is bubbling through vents. If the pastry browns too quickly, tent loosely with foil for the last 5–10 minutes.

Let the pot pie rest 10 minutes before serving so the filling sets slightly. Serve topped with additional chopped parsley if desired, and alongside your choice of mashed potatoes, fruit or house salad.

Toss mixed greens with olive oil and vinegar or lemon juice, season to taste with salt and pepper. Serve immediately alongside the pot pie if chosen.