INGREDIENTS FOR CRUST
- 1 1/2 Cup Garbanzo Bean Flour
- 1/2 tsp Sea Salt (or Himalayan Pink Salt)
- 1/8 tsp Xanthum Gum
- 1/2 Cup Cold Earth Balance Butter
- 3 TBSP Coconut Milk (or other)
INSTRUCTIONS FOR CRUST
- Mix flour, salt, and xanthum gum into a large bowl. Whisk together.
- Cut in 1/2 Cup Cold Butter until crumbly.
- Add 3TBSP milk. Stir until able to mix with hands and shape into a ball.
- Roll out between two large pieces of parchment paper, shaping into the rectangular size of your pan.
INGREDIENTS FOR SAUCE
- 1/4 Cup Gluten Free Flour
- 2 cups Chicken Broth or Filtered Water
- 1 cup Coconut, or other, milk
- 2 TBSP Earth Balance Butter
INSTRUCTIONS FOR SAUCE
- Melt butter in a saucepan
- Add Chicken Broth (or water) and Milk.
- Warm the mixture a bit then stir in Flour.
- Simmer on medium low heat until thick.
- Season if needed with Sea Salt and Pepper.
INGREDIENTS FOR PIE
- Cooked Chicken (or Turkey)
- Organic Corn
- Organic Peas
- Organic Broccoli
- Sea Salt (to taste)
- Seasonings to taste. I like Rosemary, Thyme, Parsley, and Basil
INSTRUCTIONS FOR PIE
- Warm all the ingredients for about 15 minutes in a large pan.
- Strain liquid if there is any.
- Put well mixed ingredients into a 9 x 13 baking dish.
- Pour the Sauce over the top and stir in.
- Place crust on the top and shape and form to the edges of the dish.
- With a knife, slay a few slits in the top of the crust so steam can escape.
- Bake at 425 for about 30 to 35 minutes, or until crust is golden brown.
DISHING ON THIS DISH: I love making this Pot Pie for so many reasons. First, it’s in one dish and easily feeds four. Second, it handles leftovers. Third, all of the ingredients are versatile. Use chicken, turkey, steak, pork – anything that is cooked or left over – go ahead and toss it in. Same with veggies – add red bliss potatoes, carrots, or cauliflower if you like. Fourth, this can be a quick meal. I’ve completely left out the sauce, many times, and just tossed in left over turkey or chicken with frozen veggies, added the crust and popped in the oven. That’s my kind of fast.
The Recipe Train 