Inspired by one of our favorite bars, the Ghillie Dhu , this pot pie can bat both ways. What follows is the how to make it gluten free or fully loaded.
Ingredients:
•1.5 lbs. of cooked chicken (can be leftover chicken, pressure or stovetop cooked, whole roasted)
•1 leek, chopped (sub 1/2 onion if that’s what you have on hand)
•1 cup of carrots (diced or straw)
•1/2 cup of frozen peas
•16 oz. heavy whippping cream (use milk, goats milk, or half and half if that’s what you have on hand)
•3 Tbs. flour (gluten free or all-purpose works)
•1 tsp. mustard powder
• Ready made pie crust. We used the gluten free Wholly Wholesome Pie Crust.
•1 egg (for pastry wash)
•1 box puff pastry (if not gluten free)
•Trader Joes Everyday Seasoning
•Salt & Pepper to taste
Method:
Preheat oven to 425 degrees. Dice cooked chicken and vegetables. Set aside. Combine cream, flour & mustard powder in a large mixing bowl. Fold in leeks, carrots, peas and chicken. Pour mixture into pie crust. Lay puff pastry sheets upon pie. Cut or fold to shape. Take one egg and wash the pastry. Make 3-4 grinder rounds of TJ’s seasoning over the top of your pie followed by salt & pepper.
Bake for 30 minutes until gold and bubbly.
