I created this Saturday evening’s recipe out of our family’s need to be gluten-restricted. Everyone knows that the best part of a good home made chicken pot pie is the crust. But when you are gluten- restricted it is hard to enjoy. So I came up with a pot pie that is for the most part, free of flour, wheat and low gluten. The toasted almonds give a good taste and “crunch factor”. The Lucky Wife and I thought it turned out well. The well-fed kids do not really care for it…. at least not at this point in their culinary experience. But that just means more for us!
Enjoy.
Chicken “Pot Pie” Almondine
Ingredients:
- 1 whole chicken, cut into 8 pieces
- 1 16-ounce bag frozen mixed vegetables
- 3 Russet potatoes, peeled and cut into 1/4-inch cubes
- Approximately 3/4 cup heavy cream
- Approximately 2 tablespoons corn starch
- salt
- garlic powder
- onion powder
- 2 1/2 cups sliced almonds
Instructions:
- Place chicken in large stockpot and cover with water. Season with approximately 1/4 teaspoon salt, onion powder and garlic powder.
- Bring to a boil and boil for approximately 1 hour.
- Once chicken is cooked thoroughly, turn off heat, remove chicken pieces from stock and place on plate to cool. Retain stock.
- Once chicken has cooled enough to handle, remove meat from bones and discard skin and bones.
- Place chicken pieces, mixed vegetables and potatoes in a 2nd 3 to 4-quart stockpot, Ladle stock over vegetables and meat until stock is at the top of the ingredients but not covering.
- Bring stock, vegetables and meat to a simmer. Cook until potatoes are tender.
- Once potatoes are fork-tender, reduce heat to low.
- In a small bowl, mix corn starch with a small amount of cold water until a thick liquid forms.
- Remove chicken and vegetables from burner, stir in cornstarch thoroughly. Place back on burner and bring to a simmer. As it begins to simmer, stock will thicken slightly.
- Once again, turn heat to low, slowly add heavy cream, combine thoroughly and allow mixture to simmer for approximately 5-10 minutes.
- Taste test and add additional salt, garlic powder or onion powder as desired.
- Preset oven to low broil setting. Using a large spoon or ladle, spoon chicken and vegetables into a 9×13 casserole dish. Ladle just enough liquid over chicken and vegetables to keep moist. (You don’t want it too soupy.)
- Sprinkle sliced almonds on top of casserole dish. Place in oven until almonds are toasted.
NEED ANY OF THE TOOLS USED?
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Rating scale
1 star - Feed it to the dog
2 stars - Surprise your neighbor
2 stars - Surprise your neighbor
3 stars - Definite keeper
4 stars - Looking forward to leftovers
5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?
The Chef - 3 Stars
The Lucky Wife - 4 Stars
The Well-Fed Son (5 years old) - 3 Stars
The Well-Fed Daughter (18 months old) - 3 Stars
The Well-Fed Daughter (18 months old) - 3 Stars
*Rate it yourself in the comments!
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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