If you look up “comfort food” in the dictionary, one of the definitions has got to be chicken pot pie. From the aroma to the texture to the ultimate flavor, it just doesn’t get more “comfy”!
Chēbē dough works great with your favorite chicken pot pie recipe. You can roll the dough thin, and it won’t break apart. It is an excellent replacement for gluten-unfree dough! One package makes about 14 oz of dough, so you can divide it into individual portions and bake your pies in ramekins, as the recipe below suggests, or you can make a full pie shell.
So, whichever recipe you use, you can be sure to enjoy the comfort of chicken pot pie with the assurance of a no-grain crust… with Chēbē, naturally.
Photos by @blackfeatherdesign
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- 1 pkg Chēbē All Purpose Bread Mix (1 ¾ c if using bulk mix)
- 4 Tbsp Milk/milk substitute
- 2 eggs large
- 2 Tbsp Cooking oil or melted butter
- 2 c Chicken, cooked (or from a rotisserie chicken)
- 1 Tbsp Olive oil
- ½ medium Onion, chopped
- 2 cloves Garlic, crushed
- 1 c Potatoes, diced & boiled until soft
- 1 c Milk (may sub with dairy-free milk)
- 3 Tbsp Food starch (tapioca or corn)
- Salt & pepper to taste
- 1 egg beaten with 2 Tbsp water for egg wash (set aside)
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Prepare the Chēbē dough according to package directions.
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Preheat the oven to 375°F. Lightly oil 4 (large) ramekins with coconut oil.
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In a medium saucepan, combine the olive oil and onion. Cook over medium heat until the onion is soft, about 5-10 minutes. Add the potatoes, garlic, and chicken. Cook until fragrant, 1-2 minutes.
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Add the milk, salt, and pepper. Stir in the food starch a little at a time until blended. Stir and cook until the mixture thickens, about 10-15 minutes. Once thickened, set aside.
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Divide the Chēbē dough into 4 equal portions. Lightly flour a work surface with the food starch or GF flour. Take one of the dough portions and pinch off a ⅓ of the dough for the top of the pot pie. Pat or roll the remaining dough portion into a circle that is about ⅛” thick. Transfer the circle into one of the ramekins and shape the dough so that it forms a nice crust.
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Repeat with the remaining dough portions. Divide the chicken filling amongst the 4 ramekins.
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Pat or roll each piece of dough that you saved for the tops into circles that will just cover the ramekins. Pinch the dough tops onto each of the pot pie crusts, sealing off the pot pies. Crimp the edges with your fingers or a fork.
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Cut a small X in the center of each pot pie to allow steam to vent out. Brush the egg wash over the pot pies. Sprinkle with garlic salt if desired.
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Place the ramekins on a baking sheet. Bake for 20-30 minutes, the tops should be golden brown.
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Remove from the oven and let cool for 5-10 minutes before popping the pot pies out of the ramekins. Enjoy!