What Flour Do You Use For Gluten Free Chicken Pot Pies? 

I use Cup 4 Cup’s Multipurpose Gluten Free Flour Blend for all of my pie crusts. In my opinion, Cup 4 Cup creates a more tender and flaky crust than using other gluten free flour blends I’ve used. I buy this flour blend at Meijer stores. Please know that this blend already contains dairy. Cup4 Cup makes a dairy free Ancient Grains Flour Blend, but I have not tried it yet. 

A note on measuring flour. The proper method is to spoon the flour into the measuring cup. After that, level the flour with a flat edge. One cup should equal approximately 135-140 grams of flour. This is different than King Arthur’s Measure for Measure blend, which weighs 120 grams per 1 cup. Another reminder that gluten free flour blends are VERY different, and not always interchangeable. 

What Size Dish Do You Use For Individual Gluten Free Chicken Pot Pies?

I used 2 Crockpot 6″ ceramic pie dishes that I bought at Meijer. These 6 ” glass Anchor Hocking pie dishes have worked for this recipe as well. (Affiliate link.) You’ll use a top and bottom crust for these gluten free pot pies. To cut the bottom crust, lay your pie dish upside down on the dough. Next, cut a circle around the dish, 2 inches away from the dish. In contrast, for the top crust, cut a circle 1 inch wider than your pie pan. 

To build your individual gluten free chicken pot pies, you’ll place the bottom crust in the pie dish.  Then evenly separate the pot pie filling – I used Natasha’s Kitchen’s Chicken Pot Pie Filling recipe- between the two dishes. Place your top crust on top of the fillling. Then fold over the edges of the top crust over the bottom crust, and pinch to seal. 

Can You Freeze Individual Gluten Free Chicken Pot Pies?

Yes you can! I suggest lining the bottom of the pie plate with a small 4″ circle of parchment paper. This will help it to release from the bottom of the dish. From there, you can cover them in foil and freeze them apart from the dish. If you plan to freeze them in the dish, just make sure to allow the dish to come to room temperature before reheating. Also, I would only freeze these AFTER they have been fully baked. 

A note about the chicken used in the pot pie filling. If you’re a Costco shopper, I found that one breast from their rotisserie chicken was the perfect amount of chicken for this dish. Starting with raw chicken? One pound of cubed raw chicken is perfect for this. Cook until all the pink is gone, but don’t let it overcook. 

Can I Use This Recipe to Make One Large Chicken Pot Pie?

If you want to make one large chicken pot pie, double the ingredients for the gluten free pie crust dough, and the filling. You may need to cook the larger pot pie for longer.

Can You Use This Gluten Free Pie Crust For Desserts? 

Yes! I had a bit of pie dough left over after rolling my crusts. With that dough, I made some quick and easy apple hand pies. I peeled and chopped one apple, added 1 tsp of cinnamon, 2 tbsp of sugar, and a pinch of cornstarch. Then I brushed the circles of dough with beaten egg wash, filled and crimped them, and baked at 350 for 20 mins. 

I actually first used this dough recipe for my Gluten Free Strawberry Galette. It’s a great way to use pie crust if you’re nervous about rolling crusts and transferring them to a pie plate. Why? Because it bakes on a parchment paper lined cookie sheet. If you’d like to make one big dessert, try this Easy Apple Galette recipe by From Scratch Fast. 

Ingredient Substitutions for Dietary Restrictions

Can you make this recipe dairy free? If you’re looking for a dairy free and gluten free dish, try Eating Gluten and Dairy Free’s Best Chicken Pot Pie, Need it to be egg and dairy free? Try From My Bowl’s Vegan Chickpea Pot Pie (with grain free crust).

As a constant reminder, almond flour and coconut flour can not be subbed one for one with GF flour blends, because they absorb moisture differently. If you can eat dairy and eggs and meat, but still want a grain free recipe, try The Defined Dish’s recipe for Paleo Pot Pies, 

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Individual Gluten Free Chicken Pot PIes

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds
• Taeochiy Ceramic Mini Pie Pans, 6.5 Inch Set of 6
• Zwilling J.A Henckels 3 Piece Knives Set, Black/Stainless Steel

Ingredients

For the Pie Crust

• 1 c gluten free flour I use 135 grams of Cup 4 Cup brand
• 1/2 tsp salt
• 1/3 c. butter COLD and cut into small squares
• 1 egg yolk
• 2 tsbp ice cold water

For the Filling (From Natasha’s Kitchen)

• 2 c. cooked chicken chopped into bite sized pieces (1 lb raw)
• 3 tbsp butter use remainder of stick leftover from making pie crust
• 1/2 c. onion finely chopped
• 1/2 c carrot finely chopped
• 1/2 c mushroom finely chopped
• 1/2 tsp minced garlic
• 1 tbsp rice flour I use Bob’s Red Mill
• 1 c. chicken stock or 1 cube Herb Ox Chicken Bouillon + 1 c water
• 1/3-1/2 c cream Or Lifeway Kefir
• 1 tsp salt
• pinch pepper
• 1/2 c FROZEN peas
• 1 tsp dried parsley
• 1 beaten egg yolk + 1 tbsp water for egg wash

Instructions

• To prepare the pie crust, place flour and salt in food processor. To that, add 1/3 c of COLD butter, cut into small pieces. Pulse to combine, until butter is mostly incorporated. (If you don't have a food processor, cut butter into the flour using a pastry cutter or forks. You can also use your hands.)
• To the flour + butter mixture, add one egg yolk. Pulse/ stir to combine.
• Finally, add 2 tbsp ICE COLD water. You want the water to be cold to prevent the butter from melting. I usually place an ice cube or two into a small dish, add water and then measure my 2 tbsp of water from that. Pulse until a dough starts to come together. It will look clumpy.
• Transfer pie dough to a sheet of parchment paper, that has been lightly covered with gluten free flour. Knead pie dough until it comes together into a firm ball.
• Place pie dough into a large container and refrigerate for 2 hours.
• Meanwhile, prepare the filling. Chop onion, carrot, mushroom and garlic. (I use pre chopped garlic in a jar.)
• Chop precooked chicken into 1/2" bites, and set aside. (If you are starting with raw chicken, cook it in the pot before cooking the vegetables, and set aside for later.)
• In a large pot or dutch oven (I use my Staub universal pan for this), melt 3 tbsp of butter.
• Saute the chopped onion and carrot for 5 min. To that, add chopped mushroom and garlic, and cook for 5 min more.
• Add flour to sauteed vegetable mixture, and cook for 1 minute. Then add 1 cup stock and 1/3 – 1/2 cup cream. Cook to thicken. Filling will still be creamy.
• To the filling, add salt and pepper, chopped chicken, 1/2 c peas and 1 tbsp parsley. Cook for 2 minutes more so peas are warmed.
• Remove pan from heat, and allow to cool.
• After pie dough has chilled for two hours, remove from fridge, and allow 10 minutes to come to room temperature, before rolling.
• Place pie dough on parchment paper sprinkled with gluten free flour. Sprinkle some on top of the dough, and roll out dough to create 2 8" circles and 2 7" circles.
• Place the larger circles of dough in the empty small pie dish. (You'll need two pie dishes for this recipe.) Lightly press into the bottom of the dish and allow edges of dough to overlap the side of the dish.
• Fill both crusts with the cooled filling, separating it equally between both dishes.
• Place top (smaller) circle of pie dough on top of filling. Fold edges of the top crust over the bottom crust, and pinch to seal.
• Place in fridge or freezer for 10 minutes while you preheat oven to 425 degrees. (This helps prevent the crust from shrinking while baking.)
• In a small dish, create an egg wash with one egg yolk (or whole egg) plus one tablespoon water.
• Once oven is preheated to 425 degrees, remove pies from refrigerator, and brush with egg wash. Then cut slits in the top of the dough to allow steam to escape while baking.
• Place the two pot pies on a baking sheet, and bake for 25 minutes. AFTER 15 MINUTES, cover with a flat sheet of tinfoil to prevent the crust from over browning.
• After 25 minutes, remove pot pies from oven and allow to rest 10 minutes before eating. (So you don't burn your mouth!) I served our pot pies with a side salad, which I prepared after removing the pies from the oven.

Notes

Filling recipe from Natasha's Kitchen recipe for Chicken Pot Pie

**This post is NOT sponsored byCup 4 cup. However, it does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published March 2022

The post Individual Gluten Free Chicken Pot Pies appeared first on MI Gluten Free Gal.

At first, I hesitated on what to call these. They’re not gluten free Pop Tarts. The phrase “Gluten Free Pop Tarts” invoke the idea of something sweet, not to mention that “name” is likely trademarked. I also hesitated to call them “toaster pastries,” as they require a more gentle touch. Alas, while they may not hold up well reheating in a toaster, one would likely call it a toaster pastry regardless. Therefore, I present my take on gluten free savory breakfast toaster pastries.

The idea for these gluten free savory breakfast toaster pastries came to me like most others. It often starts with random ingredients in the fridge, and a dash of curiosity, wondering how they can be whipped into something unique. Turns out, my idea for these savory breakfast toaster pastries is not new. In fact, I used the recipe for these Savory Breakfast Pop Tarts from Go Bold With Butter as a guide. Like Solomon says, there is nothing new under the sun, am i right?

See, it all started when Bob’s Red Mill sent me some products to play with a while back. In that box, as requested, they sent me a package of their gluten free pie crust mix. My original intention was to reshoot an old recipe from years ago. However, I spent the week preparing food for my husband in advance of traveling to gluten free camp. Some people think I’m nuts for cooking my husband’s breakfast every day. Call it old fashioned or crazy, but we’re #TeamClegg. At this point, it’s tradition, and I’m not about to stop while he’s teaching his last week of school and proctoring final exams.

In theory, this recipe begins simply. Start with a pie crust recipe, cut it into rectangles, top with filling, and seal another piece of pie dough on top of it. However, pie crust rarely behaves “easily.” Especially gluten free pie crust. Truth be told, the Bob’s Red Mill Gluten Free Pie Crust dough took a few tries to roll out correctly. I’ve been used to creating pie crusts with Chebe Bread, which are a bit more sticky. But after a few attempts, I finally got the crusts down for these gluten free savory breakfast toaster pastries.

From there, fill it with whatever you desire. Scrambled eggs, scrambled tofu, sausage, bacon, chorizo, cheddar cheese, no cheese. I filled my gluten free savory breakfast toaster pastries with sauteed red onions, sauteed red pepper, cooked chicken bacon, scrambled eggs and goat cheese. Because let’s be honest, just about everything is better with goat cheese. Once sealed, I brushed them with beaten egg and a sprinkle of salt and pepper.  Once out of the oven, I topped these gluten free savory breakfast toaster pastries with a healthy smear of goat cheese. Because what’s a toaster pastry without some sort of topping?

Now, these gluten free savory breakfast toaster pastries taste amazing fresh from the oven. They’ made a great highlight for an awesome brunch. However, most likely you’ll make a batch of these to freeze and warm up later throughout the week. Despite the name, I suggest warming these up in the oven or in the microwave. Not in the toaster. These tarts are delicate, and would likely fall apart in the toaster. And that would be a tragic shame, because you don’t want to waste a single bite of these!

Of course, if you crave something sweet, you can make fruit filled toaster pastries. Want them egg and dairy free? My pal Megan at Allergy Free Alaska has a wonderful recipe for gluten free vegan strawberry pop tarts. My favorite pop tart as a kid was brown sugar and cinnamon. Find this and 6 more Pop Tart Filling ideas at BraveTart’s website. Whether you try savory or sweet, try this baking idea with your kiddos this month, and watch their eyes light up!

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Gluten Free Savory Breakfast Toaster Pastries

Ingredients

For the crust

• You can use your favorite pie crust recipe. I used Bob’s Red Mill Pie Crust mix. Prepared according to the package you will need
• 1 pkg Bob’s Red Mill Pie Crust mix
• 12 tbsp butter
• 8 tbsp shortening
• 6 tbsp ice water
• rice flour for rolling

For the filling

• 3 strips AL Fresco Chicken Bacon diced
• 1/2 red onion diced
• 1/2 red bell pepper diced
• 2 eggs scrambled
• 1-2 pkgs 4 oz pkg Aldi Happy Farms Garlic and Herb Goat Cheese separated

For sealing

• 1 egg beaten
• salt and pepper

Instructions

• Prepare your pie crust according to directions. If using Bob’s Red Mill pie crust mix, combine mix, butter, and shortening in food processor. Pulse 10 times. Dump into bowl and knead in ice water. Separate dough into two portions, flatten into discs, and chill for one hour. 
• While dough chills, prepare filling. First, scramble eggs and then set aside in a medium bowl for later. 
• Next, saute red onion, chicken sausage and bell pepper. Sprinkle with a bit of salt, then add to previously cooked scrambled eggs. To that, add 2 oz. garlic & herb goat cheese. Stir to combine all ingredients together. 
• When dough is done chilling, remove from refrigerator. Generously sprinkle your surface with rice flour for rolling. Roll dough out, and cut into 3 inch x 5 inch rectangles. You should be able to cut out 16 rectangles total. 
• Top 8 rectangles with a few tablespoons of filling. Brush the edges of the pie crust with a bit of beaten egg. Top with another rectangle of pie crust, and use a fork to crimp around the edges. 
• Brush the tops of the toaster pastries with beaten egg and sprinkle with salt and pepper. Place on a cookie sheet lined with parchment paper. Chill in refrigerator for 30 minutes. 
• Preheat oven to 375 degrees. After toaster pastries have chilled, bake them for 18-20 minutes. Remove from oven and allow to slightly cool prior to spreading with remaining goat cheese. To cover all savory breakfast toaster pastries, you may need a second package of goat cheese. Cream cheese also works well for a topping.  

**Bob’s Red Mill gave me a package of their Gluten Free Pie Crust Mix free of charge. I have not otherwise been sponsored or paid to write this post. In addition, all thoughts and opinions are completely my own. This page may contain affiliate links.**

The post Gluten Free Savory Breakfast Toaster Pastries appeared first on MI Gluten Free Gal.

Grain Free Chebe

My first attempt with a grain free pies with Chebe was back in 2015. Since that time, I developed a great friendship with the owner at Chebe, Dick Reed. He had asked me at that time to make pie, any kind of pie, with his tapioca-based Chebe All – Purpose Mix. I followed their directions for grain free pie crust on their website. It tasted good, but it wasn’t light and flaky like I remember from pre-diagnosis.

After comparing multiple “regular” pie crusts recipes, I discovered what my recipe lacked. Fat. Or more appropriately, MORE fat. The Chebe recipe only calls for 2 tablespoons of oil for a dough that will make two pie crusts. All the traditional apple pie crusts recipes I read used 6 – 8 tablespoons of butter. So, I “compromised.” I used the 2 tablespoons of oil that Chebe called for, plus I added 4 tablespoons of butter.

Linda Fedewa – Queen of Gluten Free Pies

Now, rolling a pie crust leaves me weak in the knees. At least, it did until my amazing friend Linda taught me how to make one. Linda manages to share tips that make baking easier. Watching her work the dough is mesmerizing. I could describe it for you myself, but it’s easier just to show you. The 5 minute video above will change your life!

One thing I love about Linda is her ability to adapt. She constantly “plays” with recipes, seeing if she can improve even her tried and true recipes. I made a few changes of my own since creating my grain free apple pie three years ago. For one, I purchased a food processor and no longer freeze and grate my butter. I have no idea how I lived without this wonderful contraption for so long.

Best Apples for Pie

The first time I made my grain free apple pie, I spent many hours on “pie filling” research.  For example, what’s the best apples for pie filling? (the tarter the better) and how many apples should I use? What the best proportion of sugar to apples? I finally decided on this recipe from Nicole Hunn, a.k.a. Gluten Free on Shoestring. Her recipe for Gluten Free Apple Pie in a Bag fascinated me. I’ve never heard of baking an apple pie in a paper bag before. Since that first grain free apple pie, I have used this trick EVERY time when baking a fruit pie. I used it when I made my blueberry pie as well.

Since that first grain free apple pie attempt, I am a bit more flexible. No more rushing to buy specific apples that I would never eat on their own. Life is stressful and hectic enough without having to buy “special apples.” I say use whatever apples you have on hand. They still baked perfectly and the pie tasted divine. (I might hesitate in using Red Delicious apples, as they can be “mealy.” Nobody wants mushy, mealy pie.)

Meant for Sharing

However, one thing has not changed since I first made this grain free apple pie. It is definitely meant for sharing. The first time I shared this apple pie with members of our Celiac Disease support group. Some of them had tried my previous pecan pie and all agreed that this apple pie with the extra butter in the crust made a DRASTIC difference.

When I remade this pie this year (2018), I drove to my husband’s school to share it with a student who would have been otherwise left in out a Pi Day lesson. Isn’t it beautiful when we can help one another feel included instead of excluded?

Can’t find Chebe near by? You can also use my galette crust recipe. Just double it for a top and bottom crust. It is not, however, grain free. Need a grain free pie crust from scratch? Try this Almond Flour Pie Crust from Wholesome Yum.

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Grain Free Apple Pie

Ingredients

For the Pie Crust

• 1 pkg Chebe All Purpose Mix
• 1/2 tbsp powdered milk can leave out if you’re dairy-free
• 1 tbsp sugar
• 4 tablespoons cold butter or Earth Balance Buttery Sticks, cut into cubes
• 2 eggs
• 2 tbsp oil
• 4 tbsp ICE water

For the Filling

• 2 tbsp lemon juice
• 6-8 medium apples peeled, cored and sliced
• 2/3 c. sugar can be mix of white and brown
• 1/4 tsp kosher salt
• 1 tbsp tapioca starch 9 g, can be ground from tapioca pearls
• 1 tsp cinnamon or Penzey’s Baking Spice

For the Egg Wash

• 1 egg beaten
• 1 tbsp water

Instructions

• Start by preparing the dough first. Add Chebe All-Purpose mix, powdered milk and sugar to the bowl of a food processor. To that, add the cubed, cold butter and process until the mixture looks more like sand. No visible chunks of butter should remain. (If you do not have a food processor you can freeze and grate the butter like Linda shows in her video.) 
• Remove top to the food processor and add the 2 eggs and 2 tbsp of oil. Process until fully blended and the dough takes on a uniform yellow tint. 
• While processing, slowly add ICE cold water, one tablespoon at a time. A soft dough ball should form. Stop processing and turn dough out onto a silicone mat. Make sure to get out any residual flour in the food processor. 
• Knead the dough until all remaining flour has been processed and a firm, small dough ball develops. Set aside as you work on the filling. 
• Peel 6 to 8 medium apples. Place slices in a medium bowl that contains 2 tbsp of lemon juice. Continue to toss apple slices in the juice as more are added to the bowl. 
• Once all apples are peeled and sliced, add remaining ingredients (sugar, salt, starch and spices) to the bowl and mix together well. Set aside. 
• Divide the dough ball approximately in half. Place one half on a silicone mat for rolling and set the other half aside. (You may want to place it in the refrigerator to chill.) Add grain free flour to the silicone mat to prevent the dough from sticking. Roll the dough out one way, then turn 180 degrees the other way, and roll in the opposite direction. It may be helpful to flip the dough over when doing this to prevent sticking. 
• Carefully place the rolled pie crust in the bottom of a pie dish and press into the bottom and sides. 
• Fill the bottom crust with the apple pie filling. 
• Roll the other half of the dough and cover pie filling. Tuck the edge of the bottom crust under the top, and pinch the top crust over the bottom to seal the pie. 
• Place the pie in a brown paper bag and place on top of a cookie sheet. Bake in a 350 degree oven for 55 minutes. Remove cookie sheet from oven, and remove pie from bag. Place pie back in the oven for 5 minutes to continue browning. 
• Remove from the oven and allow to cool completely, at least 2 hours. This pie is best if allowed to sit overnight. 

**Chebe Bread provided the ingredients for this post. I was not otherwise paid or compensated for my time. This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Grain Free Apple Pie Made with Chebe appeared first on MI Gluten Free Gal.

I love using Chebe products. They are some of the most versatile, allergen friendly, gluten free mixes out there. Their focaccia is delicious, their pizza crust is amazing, and their cinnamon rolls are super easy to make.

They have a pie crust recipe on their website that’s easy to make. One of the biggest problems with any raw gluten free pie crust is that they tend to fall apart. Without the elasticity of gluten, it’s hard to hold all of those ingredients together. However, the Chebe pie crust dough resists falling apart and is incredibly easy to handle. This truly impressed me.

Chebe Pie Crust – Cinnamon Roll Mix

I created multiple pie crusts with their mixes. Their cinnamon roll mix makes a stellar substitute to a graham cracker crust. They make amazing apple turnovers, and are great for cream pies, like the butterscotch pie pictured below. I also used the cinnamon roll mix to make these delicious gluten free mini apple cheesecakes!

Chebe Pie Crust (Sweet) – All Purpose Mix

Reviving these near Thanksgiving, I attempted gluten free pecan and pumpkin pies. My uncle Joe loves pecan pie, and found this one to be quite tasty. I made the pumpkin pie for a segment I did on my local news station. They were impressed that it was not only gluten free, but also grain free!

Chebe Pie Crust (Savory) – All Purpose Mix

My biggest success thus far has been a chicken pot pie. I think the trick to using Chebe as pie crust is a filled pie.

I made my chicken pot pie on Christmas Day, but did not end up using it that day. So I wrapped it tightly in saran wrap and stuck it in my refrigerator. Three days later on Sunday I unwrapped it and placed the whole chicken pot pie, in its ceramic dish, in the microwave. After warming for 3-4 minutes, the crust magically changed into a super soft and pliable crust. We shared it with a friend who is also eating gluten free and she even asked for seconds.

It may very well have been THE BEST chicken pot pie that I have ever made. My husband said that it was definitely the best gluten free chicken pot pie he has ever eaten.

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Chebe Grain Free Pie Crust

Ingredients

• 1 box Chebe any flavor
• 1 egg
• 2 tbsp oil
• 4 tbsp COLD butter 2 tbsp butter and 2 tbsp cream cheese also works!
• 4 tbsp *ice cold* water

Instructions

• In a food processor, combine Chebe mix, oil and egg. Pulse to combine and moisten Chebe mix. 
• Next, add cold butter, cut into small pieces, to the Chebe mix. Pulse until it resembles a sandy texture. 
• Finally, add ice cold water, one tablespoon at a time until dough forms. 
• Use in any recipe that calls for pie crust.

**Chebe Bread provided the ingredients for this post. I was not otherwise paid or compensated for my time. This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Chebe Pie Crust – Grain Free Pastry Magic appeared first on MI Gluten Free Gal.