GF DF Chicken Potpie

Borrowed from: http://www.freshlovedaily.com/

CHICKEN POT PIE: GLUTEN FREE + DAIRY FREE

These were meant to be mini but i think i'll make a large one, I do not have small ramikins

Prep Time: Crust-- 10 minutes + 60 minutes refrigeration; Pie-- 30 minutes

Cook Time: 20-25 minutes

Oven Temp: 400˚F

Product Love:
Earth Balance Mindful Mayo, soy free + vegan mayonnaise 

Ingredients: 

(makes 4 personal pies or 1 9-inch pie)

Crust—

1 cup gluten-free all-purpose baking flour
(or make your own flour blend with 1/2 cup brown rice flour, 3 tbsp. potato starch, 1 tbsp. tapioca starch)

1/4 tsp salt (kosher salt)

1 1/2 tsp sugar (raw sugar)

6 tbsp dairy free butter, cubed and cold

2 tbsp ice water

Filling—

2 carrots, diced

4 celery heart ribs, diced

1/2 onion, diced

2 medium cloves of garlic

2 chicken breasts, cooked and shredded

1/2 frozen peas

1 tsp sage

1 tsp thyme

dash of nutmeg

3/4 cup milk alternative 

1 cup chicken stock

1 tbsp apple cider vinegar (or 1/2 cup white wine)

1 tbsp butter alternative

2 1/2 tbsp gluten free flour

salt and pepper to taste

Egg Wash—

1/2 tbsp (vegan) mayonnaise

1/2 tbsp milk alternative or water, to thin the mayo

1. Make Your Crust

Put the flour, salt and sugar in to a food processor and pulse once to mix. Add butter, pulse until coarse. Add water, one tablespoon at a time, and pulse until your dough is slightly sticky. Form dough into a ball, wrap it in plastic wrap and refrigerate for an hour. Tip: Cold, cubed butter makes the dough light and airy. We cube it and stick it in the freezer so that it's a chilly as possible. 

2. Sauté Your Veggies

Drizzle a little bit of olive oil in a saucepan over medium heat and combine carrots, celery, onions and garlic. Once they're soft, empty them into a large mixing bowl and set aside. 

3. Create Your Sauce

In the same saucepan, combine chicken stock, butter, sage, thyme and nutmeg. Bring to a light boil and add milk alternative, vinegar and flour. Whisk until smooth, and leave on the heat long enough to thicken (about five minutes). 

4. Combine Your Filling

Pour the sauce over the vegetables and add your chicken and peas. Mix well and season with salt and pepper to taste. Portion the mixture into your ramekins or your 9in. pan.

5. Add The Crust + Bake!

Roll out your crust and cut circles large enough to cover each ramekin. Press the crust into the sides of the ramekin to seal it. Brush the egg wash over the top of the crust; this will help it turn golden-brown when baked. Poke some air vents into the crust to allow ventilation, and pop them in the oven for 20-25 minutes or until the top turns golden brown.