Gluten-Free and Dairy-Free Chicken Pot Pie

Chicken Filling:

1. In an electric or conventional pressure cooker, heat a sufficient amount of sunflower oil.
2. Add the minced garlic and sauté until lightly golden and aromatic.
3. Add the 1 kg of chicken, previously cut into small pieces.
4. Add the half large onion and the bell pepper (finely chopped or processed). Stir constantly to incorporate the ingredients.
5. Add the chopped tomatoes.
6. Include 12 g of salt (or adjust to your preference).
7. If using an electric pressure cooker: Follow specific instructions for proper cooking (in the model used for this recipe, no water is needed – see video).
8. If using a conventional pressure cooker: Add water for the cooking process.
9. Once cooked and the pressure is released, you can shake the pot to shred the chicken or press the pieces until they break apart.
10. Add 2 g of smoked paprika for a touch of flavor.
11. Add 100 g of sweet corn.
12. To provide consistency and creaminess, dissolve 25 g of sweet cassava starch in 100 ml of water in a separate bowl. Add it to the filling, stirring continuously to avoid lumps.
13. Add the leeks to taste for extra flavor.
14. Finish with the fresh herbs (parsley and chives).
15. Stir well and ensure the liquid has completely reduced and all ingredients are evenly distributed, resulting in a creamy and flavorful filling.

Preparing the Crust:

1. In a bowl, pour 150 g of brown rice flour.
2. Heat 100 ml of water and gradually add it to the flour, stirring continuously. Once cooled, knead by hand until it forms a smooth dough.
3. Add the 210 g of sweet cassava starch and 210 g of chickpea flour to the mixture.
4. Add 1 large egg and 2 egg yolks.
5. Add 6 g of salt, adjusting to your taste.
6. Pour in 180 g of sunflower oil and mix well, ensuring all ingredients are fully incorporated.
7. Mix vigorously until you obtain a consistent and pliable dough.

Assembly:

1. Divide the dough into three equal parts to line the bottom, the sides, and to create the top lid.
2. Line the bottom of the baking pan with one part of the dough, pressing lightly to ensure an even base.
3. Use the second part to line the sides.
4. Place a piece of plastic wrap on the counter, place the third part of the dough on it, cover with another plastic wrap, and roll it out with a rolling pin to the shape of the lid. Set aside.
5. Pour the prepared filling into the pan, distributing it evenly.
6. Carefully place the dough lid over the filling, sealing the edges completely.
7. Make any necessary adjustments. If desired, use leftover dough for decoration.
8. Brush the surface with two beaten egg yolks for a golden and shiny finish.
9. Preheat the oven to 180°C (350°F) for 15 minutes.

10. Bake at the same temperature for approximately 50 minutes or until the crust is golden and fully baked.

     

    Watch the video for a step-by-step guide on this recipe for Gluten-Free and Dairy-Free Chicken Pot Pie.