Selfmade Rooster Pot Pie Recipe (Gluten-Free)

• Start by freezing the unsalted butter/palm shortening needed to make the pie crust. Line a freezer-safe container or baking sheet with a small piece of parchment paper. Decrease butter into 1 tablespoon chunks and place it on the baking sheet. If using palm shortening, scoop 1 tablespoon mounds onto the baking sheet. Place the baking sheet throughout the freezer.If you’re prepared for the butter to get chilly, chop your veggies (onion, celery, carrots, potatoes and garlic) and place in a giant bowl.

To Make The Pie Crust:

• Place the almond flour, tapioca starch, coconut flour, salt, baking soda and frozen unsalted butter/palm shortening in a meals processor. Pulse until correctly combined.

• Add the eggs and apple cider vinegar and pulse as soon as extra until mixed.

• Scoop the runny dough onto the parchment paper you used to freeze the butter. Convey all 4 corners of the paper collectively so that the dough is squished proper right into a ball, then place the dough throughout the fridge while you make the filling.

To Make The Rooster Pot Pie Filling:

• Preheat your oven to 425F.

• Shred your cooked hen and put apart.

• Measure out your hen broth and heavy cream/coconut cream and put apart.

• Measure out the spices (parsley, oregano, rosemary, and celery seed) and place them in a small bowl. Add the salt and pepper to the bowl and put apart.

• In a giant skillet, add the unsalted butter/palm shortening and saute the veggies over medium heat until barely softened. I eat a carrot to check doneness – it have to be company nevertheless not as crunchy as a raw carrot.

• Add the spices, heavy cream/coconut cream and broth.

• Convey to a boil, then add the tapioca starch and cut back to low/medium heat. Simmer for 1-2 minutes, then take away from heat.

• Stir throughout the hen and frozen peas, then divide the hen mixture equally between 5 12 ounce ramekins. Or, if desired, place it multi operate 8×8 casserole dish.

Bringing It All Collectively:

• Sprinkle the ground you’re going to roll your dough on with some tapioca starch. Place the pie crust dough on the ground and sprinkle it with a bit further tapioca. Mud your rolling pin with tapioca and roll it out until it’s about 1/4 inch thick.

• For individuals who’re using explicit particular person ramekins in your pot pie, see the “mini pot pie” instructions beneath. For individuals who’re using an 8×8 casserole dish, see the “8×8 casserole dish” instructions beneath.

Instructions for Mini Pot Pies

• Subsequent, scale back a little bit of dough in order that it may match inside one in all many ramekins. I do this by taking an extra ramekin, flipping it over, and using it like a cookie cutter to get the dimensions glorious. I’ve found it’s best to change the dough from the rolling flooring using a spatula.

• Repeat the tactic until the entire ramekins have a pie crust topping. Decrease quite a lot of slits throughout the excessive of each pie so that steam can escape whereas it is baking.

• Use your basting brush to make use of the egg wash (egg white) to the best of the crust.

• Place the entire ramekins on rimmed baking sheet in case they spill over whereas baking.

• Put the baking sheet throughout the oven and bake at 425F for quarter-hour, then cut back the heat to 350F and bake for an extra quarter-hour. Take away from heat and allow to sit back a little bit of sooner than serving.

Instructions for 8×8 Casserole Dish

• Decrease the dough into prolonged, skinny strips and put together them over the filling. I wish to advocate using pizza roller when you could have one available.

• Use your basting brush to make use of the egg wash (egg white) to the best of the crust.

• Place the casserole dish throughout the oven and bake at 425 for quarter-hour, then cut back the heat to 350F and bake for an extra 15-20 minutes. Take away from heat and allow to sit back a little bit of sooner than serving.