GF Chicken Dumpling Pot Pie

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This recipe was adapted from a chicken pot pie recipe (non gluten-free Chicken Pot Pie recipe by Ina Garten) that I had. I fixed it to be gluten free and took out/added some ingredients. The breading top on this turns out a little weird...but tastes okay (and was adapted from a Bob's Red Mill GF recipe). My kiddos kept calling it "chicken and dumplings" instead of "chicken pot pie" (which is what it was supposed to be)...so I'll call it both. To me, instead of being dumplings, the breading (texture-wise at least) was more like putting cornbread in the bottom of a soup bowl (which is still mighty tasty). I might change the recipe a little next time I make it (and will amend this post if/when I do)...but until then, this was pretty good.

To make a paleolithic diet version, ignore the crust instructions, omit the flour in the filling, and eat as a creamy chicken soup...or you can just save some of the baked chicken thighs to eat alone or with other vegetables for yourself instead of putting them all in the filling.


Ingredients: 
For the filling:
  • family pack of chicken thighs (about 8 thighs total)
  • 2 tbsp olive oil (or 4 tbsp butter, divided)
  • approx. 1 tsp. basil
  • approx. 1 1/2 tsp. salt 
  • 5 cups GF chicken stock, preferably homemade
  • 2 tsp GF chicken bouillon
  • 3/4 cup Gluten Free all purpose flour
  • 1/4 cup heavy cream
  • 2 cups (about 5) carrots, diced
  • 1 package of frozen peas (the smaller packages that are a lb. or less in weight)
For the pastry:
  •  1 3/4 cups of Gluten Free All Purpose flour
  • 1 1/2 tsp. tapioca flour (or arrowroot powder or xanthum gum...it's just for thickening)
  • 2 tsp. GF baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 1/4 cup butter, melted
  • 1/2 cup milk 
  • 1 egg, beaten
  • 1/2 tsp. cider vinegar

Directions:
  1. Preheat the oven to 350F. 
  2. Place the chicken thighs in a 13x9 baking dish. Cover both sides with 1 tbsp olive oil (or 2 tbsp butter), salt and basil (to taste). Bake for 35-45 minutes or until done. Remove and set aside until cool. Once cool, remove the meat from the bones and pull apart (or cut) into 1 inch pieces. Discard skin and bones.
  3. Change the oven temperature to 400F.
  4. In a stockpot, heat up 1 tbsp olive oil (or 2 tbsp butter) and saute diced carrots for about 5-10 minutes (so that they are blanched but not particularly cooked through).
  5. Add the flour and cook over low heat for about 2 minutes, stirring continually. 
  6. Add the chicken stock and chicken bouillon. Stir until thick (about 1 minute). 
  7. Add the salt, basil, cream, chicken meat, and peas. Mix well and pour into a buttered 13x9 baking dish. (Note: If eating as a soup, cover and simmer for 20-30 minutes until the peas and carrots are thoroughly cooked.)
  8. For the pastry, mix all the dry ingredients, then add the wet ingredients. Drop by the tablespoonful onto filling. Bake for 25-35 minutes.

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