My favorite season is fall. The light changes ever so slightly and there is a crisp feeling in the air. I turn to my home more than usual – nesting is in full form here! Branches have been brought indoors, new candles are ready to burn, and fresh throw blankets are at the ready for a cool evening at home.
This season I hope to also find new recipes to shake up my usual rotation. We have made it our priority to always sit down for dinner together since Jackson was born. We try to cook from scratch most evenings and I have been searching for some new recipes to shake up our rotation. Chicken is a favorite with my son – he just loves it regardless of how I decide to prepare it.
I have paired up with As Quoted, my favorite café down the street, to prepare a new and exciting twist on chicken potpie. I love comfort food but don’t always love the high calories or ingredients that aren’t always that good for us. So the folks at As Quoted have come up with a delicious alternative to the more conventional recipe. Now you can enjoy this time honored recipe guilt-free with a new version of comfort food. I know this is hard to believe, but it’s gluten free! We used antibiotic-free, fresh chicken from Foster Farms Simply Raised Chicken that is raised on a vegetarian diet. Using healthy, fresh, and seasonal food is a high priority at my home and this chicken fits in perfectly with my definition of healthy. The new comfort food is good for you too!
What better way to ring in the new season than to whip up individual chicken potpies for dinner? And your kiddos won’t even realize how healthy these are. Happy nesting everyone!
Gluten Free & Dairy Free Pot Pie
For the Filling
1 large chicken breast, bone in and skin on
1/4 cup + 2 tbsp medium-high heat oil, divided like avocado oil (butter or ghee can also be used if tolerated)
1/2 cup sorghum flour
4 cups dairy free milk (like almond, rice, or oat milk)
2 cups chicken bone broth, divided
1/2 tsp sea salt, more to taste
1/2 tsp finely ground pepper, more to taste
2 tsp minced fresh thyme, more to taste
1 tbsp champagne vinegar
1/2 cup small diced yellow onion (about a half of a small onion)
1/2 cup small diced leek, white and light green parts only (about 1 small leek)
1 cup small diced carrot
5 garlic cloves, finely minced
1 corn on the cob, kernels removed (or 1 cup frozen corn if not in season)
1 cup peas, fresh or frozen and thawed
- Preheat oven to 400°F
- Place chicken breast on a parchment lined baking sheet and place in oven for 45 minutes or until internal temperature reaches 165°F or juices run clear. Set aside and let cool.
- Heat 1/4 cup oil in a medium saute pan over medium heat. Whisk in sorghum flour until well combined. Add the non dairy milk slowly, one cup at a time, whisking constantly. Add in the bone broth. Heat mixture until it bubbles, then turn down to a simmer and let thicken whisking occasionally.
- Meanwhile, in a large cast iron skillet, heat the remaining oil over medium heat. Add onion and leeks and saute until onions begin to brown. Add in carrots and garlic until garlic becomes fragrant. Then add in remaining bone broth and let simmer until most of the liquid has evaporated and been absorbed. Add in corn and peas until warm throughout (unless using frozen peas, then add corn first then peas after corn is warm throughout). Remove from heat and season with salt and pepper, adjusting to taste.
- Remove skin and bones from chicken and medium dice chicken.
- When sauce has thickened and vegetables are cooked, add chopped chicken to vegetables and pour sauce over and stir to combine. Add champagne vinegar, taste and adjust seasoning.
For the Crust
1/2 cup cold unsalted butter, cut into small pieces, plus more for brushing
1 tbsp iced water, more as needed
1/3 cup gluten free brown rice flour
1/3 cup sorghum flour
1/4 cup potato starch
3 tbsp tapioca flour
2 tbsp arrowroot starch
1 tbsp coconut sugar, finely ground
1/2 tsp xanthan gum
1/2 tsp sea salt
1 large egg, lightly beaten
1 egg yolk
- Place butter in freezer. Ice 3tbsp of water and set aside. Preheat oven to 350°F.
- Whisk together the brown rice flour, sorghum flour, potato starch, tapioca, arrowroot, sugar, xanthan gum and sea salt in a medium bowl. Using 2 knives or a pastry cutter, cut in cold butter until pieces are around the size of peas or smaller.
- In a stand mixer or separate medium bowl, whisk together wet ingredients: yogurt, oil, eggs and vanilla.
- Add the beaten egg, using a fork to incorporate. Add 1 tablespoon of the iced water and continue to mix. If dough will not stick together when pinched, continue to add iced water 1 teaspoon at a time until sticks. Use hands to shape dough into a ball.
- Place dough ball between two pieces of parchment paper and flatten to a disc, 1 inch thick. Using a rolling pin, roll out dough until desired thinness. If the edges crumble, simply push them back together.
- Peel off the top layer of parchment and cut into 4 pieces, the sizes of your baking dishes. Fill dishes with chicken filling and cover with dough. Crimp edges to desired design. Poke a hole in the middle of the pie crust (be creative!) to let out steam when baking.
- When crust design is complete, brush surface with egg yolk.
- Bake pie for around 25 minutes or until warm throughout and nicely browned on the surface.
Serve and enjoy!
If you’re interested in more recipes that fall are part of the new comfort food, head to Foster Farms.
This post is a partnership with Foster Farms. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open.
Photos by Caitlin Flemming | Recipe by As Quoted