Recipes

In a large bowl, blend together the flours, xanthan gum, salt and sugar. Using a pastry cutter, cut in the butter and shortening in small dabs until you have lumps the size of white beans (NOT fine like cornmeal). In a small bowl, whisk the eggs and add the vinegar and ice water. Stir into the flour mixture and form a ball- Knead it a little, don’t go crazy, though. If it is too dry and not coming together add more ice water, 1 Tbsp at a time. Divide dough into 2 balls, form into discs and wrap in plastic. Refrigerate at least one hour before rolling out. To roll, use sweet cornstarch to prevent dough from sticking to surfaces. Recipe yields 1 top and 1 bottom shell.

Preheat oven to 350°F. Spread cubed chicken in a shallow pan. Season with salt and pepper. Roast in oven until chicken is cooked thoroughly or internal temperature reached 165°F.   In a large bowl, toss the vegetables with the oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender, but not soft.

Add butter to a saucepan and melt over medium-low heat. Add the rice flour and cook, stirring constantly, for 2 minutes. Whisk broth into roux. Remove from heat.  Slowly whisk in milk. Add chicken, roasted vegetables, peas, and herbs. Season to taste with salt and pepper. Set the filling aside to cool. While the filling is cooling, lightly butter pie pan.  Roll the dough out into a circle with a diameter about an inch more than the diameter of the pie pan. Transfer the filling to the prepared pie pan.  Place the crust on top of the filling and crimp the edges.  Cut several vents in the crust to let steam escape.  Place the pot pie on baking sheet and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.  Let it cool for a few minutes before serving.