Recipe Vortex

1 1/4 cup all-purpose gluten-free flour

2 tablespoons granulated sugar

1/4 teaspoon salt

1/2 teaspoon xanthan gum , leave out if your flour already had it in it

1/4 cup very cold unsalted butter , dairy-free use Smart Balance butter

1/4 cup very cold shortening

1 egg

1/4 teaspoon apple cider vinegar

3 tablespoons ice cold water

2 cups cooked chopped gluten-free chicken

1 large potato peeled and diced

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 cup water

3 teaspoons butter Dairy-free use Smart Balance.

1/3 cup gluten-free all-purpose flour I like Pillsbury gluten-free flour or Better Batter flour.

1 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon dried thyme

2 teaspoons onion powder

1 1/2 cups gluten-free chicken broth

2/3 cup milk Dairy-free use unsweetened almond or coconut milk.

1 large egg

1 tablespoon water

Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.

Combine all of the ingredients in a large bowl and mix with your mixer until fully combined. I add the dry ingredients first and then the wet ingredients. I use my stand-up mixer with the paddle attachment. (photo 1)If you don't have a stand-up mixer or hand mixer you can still make this crust the traditional way. The traditional way of cutting the butter into the flour mixture and then adding the wet ingredients, mixing it and forming it into a ball.

Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour. (photo 2,)

Remove from the refrigerator and let stand at room temperature for 15 minutes. (photo 3)

Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour. Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of parchment paper. (photo 4)

Roll out pastry into a circle. (photo 5)

Carefully place the crust into a greased 9-inch pie pan. Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary. Fill and bake as directed in your pie recipe. (photo 6)

Prepare 2 pie crusts by doubling my gluten-free pie crust recipe, including chilling.

Place a baking sheet on the lower rack of the oven. Preheat the oven to 425°F and grease a 9-inch pie dish with gluten-free cooking oil cooking spray.

Place one of the gluten-free pie dough into the bottom of the greased pie dish. Make sure it is smooth.

Place the diced potatoes and frozen vegetables in a large pot. Cover the vegetables with the 1 cup water to cover and cook over medium heat for 10-15 minutes, until potatoes are soft. Drain the vegetables and place in a bowl.

Add the butter to the pot and melt over medium heat. In a small bowl whisk together the milk and gluten-free flour. Stir in gluten-free flour and seasonings, whisking continuously until smooth.

Add the gluten-free chicken broth, stirring frequently until thick. Remove the pot from heat.

Stir in the chopped chicken and vegetables. Pour the filling into the pie crust.

Place the remaining pie crust over the top of the filling and pinch the edges shut. Cut slits in the top of the pot pie.

Whisk together the egg and the water ina small bowl and brush it all over the top crust.

Bake for 30-35 minutes, or until golden brown and internal temperature reaches 165°F.

Allow the pot pie to cool for 10 minutes and serve!