Betty Crocker Gluten Free Chicken Pot Pie Recipe
Introduction
Chicken pot pie is a classic American dish that is enjoyed by many. However, for those who are gluten intolerant, finding a recipe that is both delicious and gluten-free can be a challenge. Luckily, Betty Crocker has come up with a gluten-free chicken pot pie recipe that is sure to satisfy your cravings.
Ingredients
For the crust:
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 3-4 tablespoons cold water
For the filling:
- 1/3 cup butter or margarine
- 1/3 cup gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 1/2 cups shredded cooked chicken
- 2 cups frozen mixed vegetables, thawed
Instructions
1. Preheat oven to 425°F.
2. In a medium bowl, mix gluten-free flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In a 2-quart saucepan, melt butter over low heat. Stir in gluten-free flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and mixed vegetables.
5. Spoon chicken mixture into crust-lined plate. Roll remaining pastry into 10-inch circle. Cut into 1/2-inch-wide strips. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice top. Trim ends of strips even with edge of pastry. Fold edge of pastry over ends of strips, building up a high edge.
6. Bake 30 to 35 minutes or until crust is golden brown.
Conclusion
Betty Crocker's gluten-free chicken pot pie recipe is a delicious and easy-to-make dish that everyone can enjoy. With simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household.
