In preparation for our possible power outage, I put my “chef” thinking cap on and went to work.
Here is what I came up with… “Homemade Chicken Pot Pies“.
Something easy to make, can make a rather large portion and quick to warm up.
2 chicken breasts
2 celery stalks
1 carrot stick
1 red skin potato
2 cups of Gluten-free baking mix (Bob’s Red Mill)
1/2 cup of Gluten-free all purpose flour (Bob’s Red Mill)
1/2 tsp of garlic salt
1 tsp of rosemary
1 cup of free range, gluten-free chicken broth (Imagine)
1/2 cup of gluten-free butter (Country Crock)
Mini Pie Maker and utensils
LET’S GET COOKIN’
Pour 1 cup of chicken broth into a warming pot, chop veggies then add to broth with rosemary.
Brown chicken in another pan, then add to the broth and veggie mixture.
Stir ingredients until well mixed and brought to a boil. Simmer the mixture for 5-7 minutes.
Remove from heat and set aside.
Mix remaining ingredients into a mixing bow. Fold well until completely mixed. Knead into a dough ball, wrap in ceramic plastic wrap or wax paper. Chill for at least an hour.
*Jeporady Game Show music*
After chilling dough, spread 1/3 cup of flour over a sheet of wax paper or your cutting board. Roll out dough until 1/2 inch thick.
Use pie utensils to cut the dough. Sprinkle a little garlic salt on shaped pieces.
Place dough into heated pie maker. Scoop 1/2 cup of chicken mixture into each pie base. Once filled, softly place tops to make the pie complete. Bake for 7 minutes.
Minutes later and we have a perfectly round mini chicken pot pie! I can’t wait to dig in. My total batch made a (6) mini pot pies, with enough filling to make a second batch for dinner.
Did I mention that my pups also got to indulge in this delicious meal as well?!