Today: Chris Kimball’s Gluten-Free Chicken Pot Pie Recipe
If you’re gluten-free and you’re missing delicious chicken pot pie, you’re in luck. Chris Kimball from America’s Test Kitchen showed off this gluten-free recipe from America Test Kitchen’s new book, The How It Can Be Gluten Free Cookbook on the Today Show. Savannah Guthrie said this meal was amazing, and she looked genuinely shocked when she took a bite, like she was expecting it to be terrible. So it’s Savannah Guthrie-approved!
This recipe has a few different steps to it, and even Chris Kimball admitted it was complicated. But he assured us it was worth all the trouble. One of the key parts to this recipe is the single-crust pie dough. Chris Kimball said that they struggled to create the recipe for the crust, but once they found it, they were really pleased with the results.
Today Show: Chris Kimball Single-Crust Pie Dough Recipe Ingredients
- 2 1/2 tbsp ice water
- 6 1/2 oz Gluten-Free Flour Blend
- 1 1/2 tbsp Sour Cream
- 1 1/2 tsp Rice Vinegar
- 1 1/2 tsp Sugar
- 1/4 tsp Xanthan Gum (Chris Kimball said this is the one that weirds most people out. Yes, it sounds unnatural, but it works as a glue to keep everything together, and that improves the texture, which makes it that much more delicious.)
- 8 tbsp Unsalted Butter, cut into 1/4-inch pieces and frozen for 10 to 15 minutes
America’s Test Kitchen: Today Show Single-Crust Pie Dough Recipe Directions
- Start by putting the vinegar, sour cream, and ice water into a bowl.
- Next, mix the sugar, salt, xanthan gum, and flour blend in a food processor until combined. This should take about 5 seconds.
- Scatter the butter over the top and pulse the mixer until the butter is the size of peas, or about 10 pulses.
- Take half of the sour cream and pulse into the flour mixture until incorporated.
- Pour remaining sour cream over the flour mixture, and pulse once more until the dough comes together.
- Flatten dough into a 5-inch disk over a sheet of plastic wrap. Wrap it tightly in the plastic and refrigerate for 1 hour.
- The dough can be refrigerated for up to 2 days, though, so if you want to prepare ahead of time, you have room to do so here.
- Then, take it out and let it sit on the counter to soften for about 15 minutes.
- Roll out the dough.
Chris Kimball: Today Show Gluten-Free Chicken Pot Pie Recipe Ingredients
- 4 tbsp Unsalted Butter
- 1 chopped Onion
- 2 peeled, sliced Carrots
- 1 sliced rib Celery
- Salt & Pepper
- 1 tsp Tomato Paste
- 1 tsp minced fresh Thyme
- 1 1/2 oz Gluten-Free Flour Blend
- 2 cups Chicken Broth
- 1 1/2 lbs boneless, skinless Chicken Breasts and/or Thighs, trimmed
- 1/2 cup frozen Green Peas
- 1/4 cup Heavy Cream
- 3 tbsp minced fresh Parsley
- 1 tbsp dry Sherry
Today Show: Chris Kimball Gluten-Free Chicken Pot Pie Recipe Directions
- Roll the dough you’ve made between 2 sheets of parchment paper until it becomes a 10-inch circle, then remove top parchment sheet.
- Fold in the outer 1/2-inch rim of dough and crimp the folded edge of the dough to make the rim fluted and more attractive.
- Use a paring knife to cut 4 oval-shaped vents, each about 2 inches long and a 1/2 inch wide, in the center of the dough.
- Take the parchment sheet and the dough and place on a baking sheet and chill in the freezer until firm. This should take about 15 minutes.
- Adjust your oven racks to the upper-middle and lower-middle positions. Preheat oven to 400 degrees.
- Bake the dough on the upper-middle rack until it’s golden brown, which should take between 18-20 minutes. Then, transfer the crust and the sheet to wire rack and let cool. Leave the oven on, though. We’ll need it soon.
- Meanwhile, melt some butter in a Dutch oven over medium-high heat and add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until browned, about 8 minutes.
- Next, stir in tomato paste and thyme and cook again until browned, about 2 minutes. Finally, stir in flour blend and cook until golden, about 1 minute.
- Slowly whisk in chicken broth until no lumps remain. Then, add the chicken and cover while bringing to a simmer.
- Reduce heat to medium-low and continue to cook until chicken registers 160 degrees for breasts and 175 degrees for thighs, and sauce has thickened. This should take about 15 to 18 minutes.
- Remove pot from heat and transfer the chicken to a large bowl and let it cool. Then, using two forks, shred into bite-sized pieces.
- Next, stir in peas, heavy cream, parsley, sherry, and shredded chicken with any accumulated juices into thickened sauce.
- Pour mixture into 9 1/2 inch deep-dish plate and place the pie crust on top of the filling.
- Bake over lower-middle rack until the crust is deep brown and the filling is bubbly, which should take about 10 minutes.
- Let the pot pie cool for 5 to 10 minutes before serving.