Welcome to Chef V's Cooking School!
I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.
Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.
This month we are making Chicken Pot Pie with my trusty sous chef and husband, Brandon.
CHICKEN POT PIE
Watch Veronica make the recipe in the video above and follow along with the directions, below.
- 2 tbsp. olive oil (separated)
- ½ white onion, diced
- 1 Gluten Free pie crust
- 1 lb. Organic Chicken, poached or use rotisserie chicken
- ½ cup Fresh or frozen Peas
- 1 Carrot, chopped
- 1 Celery, chopped
- 2-3 tbsp. Gluten Free flour (separated)
- 2 cups Chicken or vegetable stock.
- ½ cup dairy free milk
- 1 egg white to brush the top of pie crust.
- 1 tsp. salt
- dash of pepper
PREPARE THE CHICKEN
You can poach the chicken or I like to use a rotisserie chicken, it’s easier and has more moisture. I like to shred the chicken instead of chop it.
PREPARE THE VEGGIES
Chop the carrot, onion, and celery.
Sauté the vegetables in a pan – heat 1 tbsp. olive oil and add onion, add carrot, then celery to the pan. Add salt and pepper. Sauté lightly for 2 minutes.
MAKE THE ROUX (SAUCE)
In another pan create the roux. Add 1 tbsp. olive oil and add 1 tbsp. gluten free flour and stir until golden brown (about 2 minutes). Slowly add chicken or vegetable stock ½ cup at a time and stir until you have like a gravy. Add salt to taste. Reduce the heat to low, add the dairy-free milk, and continue to stir.
PREPARE THE PIE
Add the gravy, the chicken, and cooked vegetables to a pie pan.
MAKE THE PIE CRUST
This recipe uses a purchased gluten-free dough. Or you can use my recipe for gluten-free pie crust.
Roll out the gluten-free dough. Place 1 tbsp gluten-free flour on a surface and roll the dough into a circular shape, slightly larger than the pie pan, with a rolling pin.
ASSEMBLE THE PIE
Place the crust over the pie pan and press the edges with a fork. Add some slits at the top for air and decor. Mix one egg white and brush the top of the pie.
BAKE AND SERVE
Bake in the oven uncovered for 30-45 minutes until the crust is a nice golden brown. Serve hot.
NOW THE BEST PART – THE TASTE TEST!
Brandon says “winner winner, chicken dinner.”