Happy [Chicken Pot] Pi[e] Day! 3.14.16

My favorite of the weird 'let's make every day a celebration' holidays is Speak Like a Pirate Day on September 19. And yes...I know that date without looking it up. But I do enjoy a clever idea...and so today is Pi day. And it is warm and humid today, so not exactly the best day to make something like chicken pot pie, but I was craving it, and I needed to use up some chicken and some carrots, and thus...

Happy [Chicken Pot] Pi[e] Day it is!

I used Fresh Love Homestead's recipe as a start, but had to tweak it based on what I had at my house at 7:30pm tonight and what I could eat.

I decided to make it adorable by cutting out baby hearts to vent the crust, but you definitely don't need to make that step. I also discovered I no longer have a rolling pin, so I put waxed paper down on my table and rolled it out with a glass and spread the dough a bit more with my hands. Whatever works, right?! Also, you're welcome to make individual pot pies in ramekins, but I....don't. So I used a 9 inch glass pie pan.

Chicken Pot 3.14 (gluten free, dairy free, egg free, low-FODMAP)

Prep time 1 hour, ten minutes

Cook time 25-30 minutes

Oven temp 400 degrees F

Ingredients

Crust

1 cup gluten-free all purpose baking flour (Bob's Red Mill 1:1 GF is what I use)

1/4 tsp salt

1 1/2 tsp sugr

6 T dairy free butter, cold and cubed*

2 T ice water

Filling

6 carrots, peeled and diced

2 green onions, chopped (only use the green parts and toss the white part)

salt and pepper to taste

red pepper flakes, to taste

1 lb chicken breast, cubed

1 tsp sage

1 tsp thyme

dash of nutmeg

1 c chicken stock

1 T dairy free butter

1/2 c white wine (or apple cider vinegar...but let's get real here)

3/4 c coconut milk (unsweetened)

2 1/2 T gluten free flour

1 c cut green beans, frozen

"Egg" Wash

1/2 T vegan mayonnaise

1/2 T coconut milk or water

*I decided when I was home for lunch that I was going to make this tonight, so I cut up the butter and stuck it in the freezer all afternoon while I was at work.

Directions

1. Make the Crust: Put the flour, salt and sugar in your food processor and pulse once to mix. Add frozen butter, and pulse until coarse. Add water, one tablespoon at a time, and pulse until your dough is slightly sticky. Form dough into a ball, wrap it in plastic wrap and refrigerate for an hour.

This knife is older than I am, I stole it from my mom, and she's
never getting it back. 

Cube it up and throw it in the freezer

Just showing off my new food processor. You all know what this
looks like when flour is in a processor.

Product Placement: Arcadia Cafe in Ames is AMAZING.
Also-to the left is some of my chicken broth that I pulled out of
the freezer for this recipe.

2. Saute Your Veggies: Drizzle a little bit of olive oil in a saucepan over medium heat and combine carrots, green onions, and diced chicken and cook until chicken is done. I also added salt, pepper, and red pepper flakes at this step. Once cooked, place in a bowl and set aside.

Even my salt and pepper shakers are Fiesta. Don't worry about it.

3. Create Your Sauce: In the same pan, combine chicken stock, butter, sage, thyme, and nutmeg. Bring to a light boil and add coconut milk, wine and flour. Whisk until smooth, and leave on the heat long enough to thicken (about five minutes). I did not read this properly and added the milk at the same time. Nothing traumatic happened, so don't worry if you also don't do this in the right order.

Smelled amazing here.

4. Combine Your Filling: Add your frozen green beans to the pan as well as the chicken and carrots mixture. Mix well and season with salt and pepper if you think it needs more. Pour into the pie pan. I also feel like mushrooms would be good in this, but didn't have any lying around.

Ready for it's fancy hat.

5. Add the Crust and Bake: Roll out your crust on lightly [gf] floured surface. Brush the 'egg' wash over the top of the crust. This will help it turn golden-brown when baked. Poke some air vents into the crust to allow for ventilation, and put it in the oven for 25-30 minutes or until the top turns golden brown. I decided to cut three little hearts out of the top of the crust to create vents and then add a 3D topper. I'm kind of almost exactly like Martha Stewart. Without the criminal record.

Before the 'egg' wash. I VERY CAREFULLY flipped the crust over
from the wax paper to avoid massive amounts of crust all over
my floor. It was mostly successful.

Pie = Love. Love is All Around. Love is All You Need.
Also...Pie is All You Need.

Enjoy! And Happy Pi Day.