With the cooler Fall weather, I’m starting to use the oven more then the grill. With the change in weather comes a change in our evening dinners. Comfort foods appear more frequently. One of my family favorites is a good old fashioned meat pie. My sons developed a taste for these while living in Melbourne, Australia. It was tradition to eat hand held meat pies while watching Australian Rules Football (or Footy as the locals call it). Hence, these pies were called “Footy Pies”. I will do a post in the future featuring these. For now, I made an American favorite: Chicken Pot Pie. I used sweet potatoes but feel free to use any type of potato you like. As usual, my version is gluten free.
1 cup chicken broth
1 small sweet potato or yam, peeled and diced
1 medium carrot, peeled and chopped
½ medium onion, chopped
Leaves from 2 sprigs of fresh thyme
Salt and pepper to taste
½ cup milk
2 Tablespoons Domata Recipe Ready Flour
2 cups cooked chicken, shredded with two forks
1/3 cup frozen peas
1 pie crust (gluten free recipe: http://domataflour.wordpress.com/2012/04/22/basic-pie-crust/)
1 egg, lightly beaten
Preheat the oven to 425 degrees F.
In a medium saucepan, bring the broth to a boil. Add the sweet potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.
While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.
Once vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.
Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking. Using a pastry brush, paint with the egg wash – which will result in a nice golden sheen.
Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.