Spicy Chicken Pot Pies

There is nothing more comforting than a chicken pot pie and these are exceptionally good. I oven roast organic chicken thighs slathered in fresh rosemary, thyme and a bit of cayenne pepper to really enhance the flavors of the filling, which has a tendency to become bland in most pot pie recipes. I also wasn’t shy with the vegetables for the very same reason; to keep the pie simple yet complex so that it remains interesting down to the last bite. Although the recipe doesn’t list each ingredient as such, always try to find organic produce if and when it is readily available in your area as organic vegetables really do taste better.

I am particularly proud of this recipe because I made these, as I said before, for a group of foodie friends out in San Francisco, NONE of whom are gluten free, and they raved about the pies for days! So don’t limit your gluten free life; share it with everyone so you too can change people’s perspective about gluten free living. Enjoy!

For the crust:

Short Crust

1/2 cup + 2 tablespoons glutinous white rice flour
¾ cup cornstarch
1/2 cup +2 tablespoons tapioca flour
¼ cup sorghum flour or gluten free oat flour
2 tablespoons granulated sugar
2 knife points of kosher salt
1 ½ teaspoons guar gum
16 tablespoons cultured unsalted butter
3 eggs

In a stand mixer fitted with the paddle attachment, combine the dry ingredients with the cultured butter and mix until the butter is the size of small peas. Add the eggs and mix just until the dough folds in on itself.

Using a plastic pastry scrapper, turn the dough out onto a clean counter that has been dusted with glutinous rice flour.

Knead with the palm of your hand several times until you have a leather smooth ball. Divide the dough into two sections, quickly shape each section into a semi-flat disk, and wrap tightly with cellophane.

Refrigerate for at least 2 hours before rolling out the dough and up to three days or freeze for three weeks.

In the meantime, make your filling:

Spicy Chicken Pot Pies

8 bone in, skin on organic chicken thighs
3-4 tablespoons olive oil
6 fresh thyme sprigs
3 fresh rosemary sprigs
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
2 medium white onions, chopped
2 cups diced celery

12 tablespoons unsalted cultured butter
1/3 cup heavy cream
1 cup cornstarch
6 cups chicken stock
2 tablespoons gluten free “Better Than Bouillon” paste
2 cups diced carrots

2 diced golden Yukon potatoes
1 ½ cups frozen peas
2 cups whole frozen pearl onions

Preheat oven to 350°F.

Drizzle a tablespoon of the olive oil to coat the bottom of a medium roasting pan and then liberally coat the 8 chicken thighs with the remaining oil. In a small spice bowl, combine the kosher salt, the freshly ground pepper, and the cayenne pepper. Remove the leaves from the thyme and rosemary and roughly chop.

Generously drizzle the spice mixture over the thighs and then follow with the chopped herbs. Roast, skin side up for 30-40 minutes or until crispy and the juices run clear.

Remove from the oven and allow to cool until you can comfortably handle them. De-bone the thighs and remove the skins. Dice and set aside.

While waiting for the chicken to cool, prepare the vegetables. Melt the unsalted butter in a heavy bottomed dutch oven and then add the onions and celery. Lightly dust with kosher salt. Cook until the onions are tender and translucent. Add the cornstarch, the cream and one cup of the stock. Mix until the cornstarch is incorporated, then add the remaining stock, the gluten free bouillon paste and stir to incorporate. Add the frozen peas and the whole frozen pearl onions. Place the heat to medium low and allow to simmer for 15 minutes, stirring occasionally.

In the meantime, place the diced carrots and potatoes to a medium saucepan and fill with enough water to cover the vegetables. Add a generous teaspoon of salt, bring the vegetables to a boil and continue to cook for 5 minutes. Drain the vegetables and then stir into the stock mixture. Stir in the diced chicken thigh meat. Your filling should be quite thick, if not, add a tablespoon or two of cornstarch to thicken it to your desired consistency. Season to taste, adding more cayenne pepper if you like your pies to have a little pop.

Preheat oven to 375°F.

Remove your crust from the oven and allow to sit on the counter for 15 minutes before rolling out.

Dust a clean counter with glutinous rice flour and then roll out your dough. Line 4 -4 1/2” x 1 1/2”pie pans with dough. Fill each pie with the filling. Cover the top of each pie with a pie round. Seal the edges with a bit of water and fold the excess dough into the pie pan. Pierce each top three times for ventilation; place on a baking sheet and bake at 375°F for 40-45 minutes and the tops are golden.

Serves 4

Any additional filling can be frozen for up to 1 month in an airtight container.

“I continue to work with the materials that I have, the materials I am made of. With feelings, beings, books, events and battles, I am omnivorous. I would like to swallow the whole earth. I would like to swallow the whole sea.”
-Pablo Neruda