disclosure: i was asked to participate in the mccormick gluten-free recipe mixes launch as a member of the healthy aperture blogger network. i received free samples of the mccormick gluten-free recipe mixes mentioned in this post. i was compensated for my time.
i’ve always believed that part of cooking is just being willing to get in the kitchen and try.
when i was a junior in college, i came to a very symbiotic, very smart agreement with my roommate’s brother. he was a few years older, had a job and a crazy love for food. he was well-past the cafeteria food phase and the fast food phase that most college students go through, and he just wanted home-cooked meals.
i was discovering my love for cooking, and he smelled opportunity. his proposal was that he would pick the recipes, do the shopping, and buy the groceries. my job would be to cook the food. then we’d eat together. win-win-win.
these were some of my first experiments in the kitchen, making new things and gaining confidence cooking. it was a brilliant idea. and admittedly did kindle an innocently amorous relationship for a while too… guess it’s true that the best way to a man’s heart is through his stomach.
though it didn’t begin a longterm romance, it did begin a great love for food and cooking. he is an incredibly successful and inspiring pastor in houston, with a voracity for delicious food still. little did i know at the time that my life would be full of recipes, cooking for others, and experimenting in my kitchen. clearly those were the beginnings.
one of the favorites i remember cooking for him was a chicken pot pie from a southern living recipe. pot pies seem so daunting, but i recall feeling so surprised that it was all easier than i’d imagined. mccormick has made it even easier and gluten-free friendly with their new gluten-free turkey gravy mix packet. as i mentioned regarding their chili mix packet in my chili-cheddar cornbread post, this turkey gravy mix is certified by the national foundation for celiac awareness. it is also made with the natural goodness of herbs and spices, with no MSG or artificial colors and flavors. it was a super simple thickener for this pot pie filling, that was smooth and tasty.
chicken pot pie is still as comforting, rewarding and delicious as it was back in those college days. it’s one of my favorites still to serve to my family and friends now, sharing the love to them too… gluten-free!
chicken pot pies
- 350 grams about 2 1/2 cups kumquat all-purpose gluten-free
- 3/4 teaspoon salt
- 1 cup chilled butter cut into small pieces
- 1/2 cup ice cold water
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic minced
- 1 cup frozen peas thawed
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon turmeric
- 2 cups 1/2 & 1/2
- 1 cup water
- 1 packet McCormick Gluten-Free Turkey Gravy Mix
- 3 cups cooked chopped chicken
- 1 large egg lightly beaten
To make pie crust:
- Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough between two lightly-floured parchment paper into needed sizes, whether using individual pie dishes or a 13- x 9-inch baking dish. Chill dough in the parchment for 30 minutes or until ready to use.
- Melt butter in a large skillet over medium-high heat. Add onion, celery, carrots, and garlic; cook for 5 minutes or until onions begin to become translucent. Add peas; stir well.
- Stir in salt, thyme, pepper, and turmeric.
- Meanwhile, combine 1/2 & 1/2, water, and the contents of the McCormick Gluten-Free Turkey Gravy Mix packet; stir well with a wire whisk.
- Add 1/2 & 1/2 mixture to pan; stir well to combine.
- Add chicken to mixture; stir well to combine. Bring mixture to a simmer; cook for 5 minutes or until thickened.
- Preheat oven to 400°.
- Transfer filling mixture to a 13- x 9-inch baking dish or individual ramekins. Peel parchment from pie crust(s); place crust(s) on top of filling. (To make crusts stick to ramekin tops or sides of baking dish, brush ramekin tops or baking dish sides with egg before placing crusts on top.) Brush tops of crust with lightly beaten egg.
- Bake at 400° for 30 minutes or until crusts are golden and mixture is bubbly.