Slippery Chicken Potpie {gluten-free}

Slippery Chicken Potpie {made gluten-free!}. Why call it slippery? Well, partly because that’s how it’s described in the cookbook but also because that’s how we distinguish it from the baked, mashed potato kind of potpie. For the slippery version, this is how it starts – with good, long-cooked bone broth. This broth has been cooking for about 36 hours, the last three with all the veggies and seasonings in it. I strained it for the potpie broth. For instructions on making delicious, nutritious broth, go here. This post is about what you can do with the broth once it’s done.

Here’s another recipe from my favorite cookbook, The Mennonite Community Cookbook, only I’ve made it more nutritious and gluten-free!

I thought it’d be helpful to show you some of the steps for this one. I’m not a big fan of step-by-step blog posts but some need more details than others.

For this one, we start with 3 quarts of broth. Put it on the stove to boil while you prepare the noodles.

{The full instructions follow on a recipe card below.}

Mix together 3 cups gluten-free flour (use your favorite), 4 eggs (slightly mixed), and enough water to pull it together into a shaggy ball (about 4 Tbls. +/-). Dump it out onto a lightly floured surface and knead it a few times so it comes together into a smooth ball. Divide it in half and roll out one half on the floured surface.

While you’re rolling out the dough make sure to keep it from sticking by sprinkling a little flour underneath the dough. Even though it’s gluten-free the dough is pretty tough because of the eggs.

Next, you’ll want to cut the dough into 1″ squares with either a smooth pizza cutter or a wavy cutter like this.

Once you finish cutting all the squares, let them sit while you prepare the potatoes* and add 1 cup of diced chicken (preferably pulled from the chicken that made the bone broth) .

Peel four medium sized potatoes and cut into 1/2″ cubes. Add them to the boiling broth. When the broth returns to boiling, add the first batch of potpie squares. Don’t add them all at one time but instead drop in a few at a time so they don’t stick together.

Next, take the second ball of dough and prepare it into 1″ squares the same way you did the first. Add this to the boiling broth and allow to boil gently for about ten minutes.

Sprinkle with chopped parsley and season with salt and pepper before serving.

*Our family prefers this potpie without potatoes or chicken so that’s how we’ve pictured it. We like it more like a chicken noodle soup … with no chicken. It’s delicious both ways!

3.5 from 2 reviews

Slippery Chicken Potpie {gluten-free}

 

Author:

www.mrfarmersdaughter.com

Serves: 6 servings

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Ingredients

• 3 quarts chicken broth
• 3 cups gluten-free flour mix
• ½ tsp. salt
• 4 eggs (preferably pastured), slightly mixed
• 4 Tbls. +/- water
• 4 medium-sized potatoes, peeled and cubed
• parsley, pepper and salt to taste

Instructions

1. Pour broth into large stock pot. Bring to boil.
2. Put flour and salt into large mixing bowl, make a well and pour in slightly mixed eggs. Stir gently.
3. Add 1 Tbls. of water at a time until dough comes together as a shaggy ball.
4. Roll out half the dough on a lightly floured surface to ⅛" thick and cut into 1" squares.
5. Add diced potatoes to boiling broth.
6. Add first half of potpie squares.
7. Repeat making potpie squares with second half of dough and add to broth.
8. Boil for ten minutes longer and sprinkle minced parsley before serving.
9. Season with salt and pepper to taste.

3.2.2925