Thursday, January 12, 2012

Chicken Pot Pie

This doesn't have the traditional pot pie crust (still working on a pie crust that is worth it), but it's really good!  And a good way to use leftover chicken and vegetables. 

Chicken Pot Pie - Makes 2 6-inch square individual serving pans (from Ikea)
2 cups of vegetables - if they're not already cooked, cook until just starting to become soft
  I used kohlrabi and green beans for this batch
1 cup homemade chicken broth
1/2 cup diced chicken (or any meat)
1/2 cup chopped fennel (stems work fine)
1/2 cup safe white wine
1 shallot, diced
3 T olive oil + about 1 T more
1 - 2 T arrowroot starch
1 T fresh thyme leaves
1 bay leaf

1 cup rice flour
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/4 cup Spectrum palm shortening
1T lemon juice + water to equal 1/2 cup

1.  Saute fennel and shallots in the 3T olive oil until browned.  Add broth, wine, thyme, and bay leaf.  Simmer for 5 minutes.  Remove bay leaf.
2.  Whisk in the arrowroot starch - 1T if you like a slightly thickened gravy, 2T if you like a thicker gravy - and remove from heat.
3.  Divide vegetables and chicken between two individual serving pans.  Pour half of gravy mixture over each pan.
4.  Mix up topping (work in shortening with fingers or a pastry blender) and divide between pans.  I like to put it on as little lumps (more like a cobbler), but if you want a more traditional crust look, smooth it out until it covers the whole top.  Sprinkle top with olive oil.
5.  Bake at 375 degrees for about 45 minutes, or until tops are golden.

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