Gluten-Free Chicken Pot Pie Crust Recipe
Are you looking for a delicious and easy pot pie crust recipe? A gluten-free chicken pot pie crust is the perfect option for those on a gluten-free diet. This delicious crust is made with a blend of gluten-free flours, butter, and herbs. The result is a flaky, flavorful crust that pairs perfectly with classic pot pie fillings. With just a few simple ingredients, you can have an amazing gluten-free crust in no time.
Prep Time
This delicious gluten-free crust can be made in just fifteen minutes. All you need to do is mix together the ingredients and roll out the dough. You’ll be ready to fill your pot pie in no time!
Cook Time
Once your pot pie filling is ready, you can bake your gluten-free crust in the oven. The crust will need to bake for twenty to twenty-five minutes until it’s golden brown and cooked through.
Ingredients
This gluten-free chicken pot pie crust recipe requires just a few simple ingredients. You’ll need:
- 1 cup gluten-free all-purpose flour
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup butter (cold and cubed)
- 2 tablespoons fresh herbs (chopped)
- 2 tablespoons cold water
Instructions
It’s easy to make this delicious gluten-free crust. To get started, preheat your oven to 350 degrees and line a 9-inch pie plate with parchment paper.
In a large bowl, whisk together the gluten-free flour, tapioca starch, baking powder, and salt. Add the cubed butter and use a pastry cutter or your hands to mix together until the mixture resembles small peas. Stir in the fresh herbs.
Add the cold water and mix together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Roll the dough out into an 11-inch circle. Place the dough into the prepared pie plate and trim the edges.
Once the crust is ready, add your filling and bake in the preheated oven for twenty to twenty-five minutes, or until the crust is golden brown and cooked through. Let cool before slicing and serving.
Equipment
To make this gluten-free crust, you’ll need a few pieces of equipment. You’ll need a large bowl for mixing, a pastry cutter or your hands for mixing, a rolling pin for rolling out the dough, a 9-inch pie plate, and parchment paper for lining the pie plate.
Notes
This gluten-free crust can be made ahead of time and stored in the refrigerator for up to three days. You can also freeze the crust for up to three months. When you’re ready to use it, thaw it in the refrigerator overnight and then roll it out before adding the filling.
Nutrition: Per Serving
This gluten-free chicken pot pie crust recipe makes one 9-inch crust. Each serving contains:
- Calories: 220
- Fat: 11g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
Recipe Tips
If you’re in a pinch and don’t have time to make a crust from scratch, you can use a store-bought gluten-free crust. Just make sure to check the label to make sure it’s gluten-free.
For a flakier crust, you can use a combination of butter and shortening. Replace half of the butter with an equal amount of shortening. This will help the crust to be more tender and flaky.
If you’re looking for a richer flavor, you can add a tablespoon of white wine to the crust. This will add a subtle flavor that pairs perfectly with the pot pie filling.
For a cheesy crust, you can add 1/2 cup of shredded cheese to the crust. This will give the crust a cheesy, flavorful crunch.
If you’re looking for a sweet crust, you can add a tablespoon of granulated sugar to the crust. This will give the crust a subtle sweetness that pairs well with the savory filling.
Post a Comment for "Gluten-Free Chicken Pot Pie Crust Recipe"