Whenever my father used to go on business trips, my mother would pull out the Stouffer’s. Besides the classic mac-n-cheese, turkey tetrazzini was my favorite. It wasn’t until I was an adult that I had chicken potpie and all I could think was how much it tasted like the frozen TV dinner.
The flavors, the creamy texture, the warmth all brought me home, but could I convince myself that a gluten-free, dairy-free version could be just as good or even better than the original? With this recipe, I’m sold. My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: pie. Thanks, Lisa, from Gluten Free Canteen, for being our host! Please check Lisa’s site for the complete list of bloggers with links to their pie recipes.
Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.
4 parts flour
2 parts fat
1 part egg
Here’s what everyone else is baking:
TR from No One Likes Crumbley Cookies Chocolate Mousse Pie
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
Gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart
Mrs. R from Honey From Flinty Rocks Mock Apple Pie
For the filling:
2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, finely chopped
2 stalks celery, halved lengthwise and cut into 1/4-inch pieces
2 carrots—peeled, quartered lengthwise and cut into 1/4-inch pieces
¼ cup peas, thawed if frozen
One 8-ounce container sliced mushrooms
Salt and pepper
2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour, plus more for dusting
1¼ cups nondairy creamer or heavy cream
3 cups chopped cooked chicken
1 teaspoon chopped fresh thyme
For the crust:
1¾ cups (245g) Silvana's Kitchen Gluten-Free All-Purpose Flour, plus more for dusting
¼ teaspoon salt
8 tablespoons (117g) frozen buttery sticks or unsalted butter, cut into small pieces
1 egg (58g), lightly beaten, plus 1 egg beaten with 1 tablespoon water, for egg wash
- Make the filling: In a large skillet, heat the olive oil over medium heat. Add the onion, celery, carrots, peas, mushrooms, ¾ teaspoon salt and ¼ teaspoon pepper and cook until tender, about 8 minutes. Sprinkle the flour blend on top; stir for 1 minute. Stir in the creamer and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Stir in the chicken and thyme; season with salt, if needed. Pour the filling into a greased 9-inch pie pan.
- Make the crust: Preheat the oven to 375°. In a food processor, combine the flour blend, salt and buttery sticks and pulse until coarse crumbs form. Add the beaten egg; pulse until the dough almost forms a ball. Remove the dough and gather it into a ball.
- Place a piece of plastic wrap on a clean surface. Lightly dust with flour blend and place the dough on top, sprinkle with more flour and cover with another piece of plastic wrap. Using a rolling pin, roll the dough into a 10-inch circle. Remove the plastic wrap on top of the dough. Flip the dough on top of the pie filling and remove the plastic wrap. Trim any excess dough, crimp crust edges together. Brush the dough with the egg wash and make 3 slits on top. Sprinkle with salt and pepper. Place on a baking sheet; bake until golden, about 1 hour.
If you’re not baking the pie right away, cover with plastic wrap; chill in the fridge.