Candida Diet Friendly Gluten Free Mini Chicken Pot Pies

Total time1 hr 20 min

Prep time30 min

Cook time35 min

Candida Diet Friendly Gluten Free Mini Chicken Pot Pies

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Ingredients

6 servings

For the crust

2 cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
½ tsp xanthan gum (omit if your blend already contains it)
½ tsp salt
¾ cup unsalted butter, cold and cubed
4–6 tbsp ice water

For the filling

1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
2 tbsp unsalted butter
1 cup diced carrots
1 cup diced celery
½ cup frozen peas
Ingredient note
Candida diets often limit peas early on because they are high in starch. This recipe works out to only about 1 1/2 tablespoons of peas per serving, which is likely fine. If you prefer to always avoid peas, please tap it and change its rating to Red.
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
1 ½ cups chicken broth
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For the egg wash

1 large egg, beaten
1 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

Instructions

1
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, and salt. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Flatten into a disk, wrap tightly, and refrigerate for 15 minutes.
2
While the dough chills, melt 2 tablespoons butter in a large skillet over medium heat. Add the carrots and celery and cook, stirring occasionally, until softened, about 5–6 minutes.

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