So I haven’t posted in a while because my sister Whitney got married! It was total craziness! But so fun.
In the last few hectic weeks I’ve come to really appreciate easy recipes. That everyone can (and will!) eat.
Therefore, I give you refrigerated gluten free dough, frozen vegetables, and leftover chicken. Add a few everyday ingredients in, and bingo – dinner is done! Kids and adults will eat these because they’re yummy, my sister Caroline can eat these because they’re gluten free…everyone is happy.
The chicken base is optional, but it adds a lot of flavor – add it if you have it! You can also use a (non-gluten-free) chicken bullion cube.
If gluten free isn’t necessary…roll out those premade biscuits or croissants in a can and put this filling in. So good.
A few comments:
- gluten free dough is finicky. If it starts to tear as you’re cutting it, put it back in the fridge to firm up. When you bake it, bake it to well done so it gets crispy but not burned (cover the tops with tin foil if needed).
- use individual ramekins filled with the chicken and vegetable mixture and cover with a piece of dough, for easier assembly.
Gluten Free Easy Chicken & Vegetable Hand Pies
Adapted from rachelschultz.com’s Chicken & Vegetable Hand Pies
- 1 tablespoon olive oil
- 1/4 white onion, diced small (omit if it’s in your vegetable mix)
- 2 garlic cloves, minced
- 2 cups frozen cut vegetable mix
- 2 cups cooked cubed chicken (grocery store rotisserie chicken works great!)
- 2 tablespoons butter
- 1/2 teaspoon celery seed
- 1 cup gluten free, low sodium chicken stock
- 1/2 milk
- 1 tablespoon gluten free chicken base (I use RC Fine Foods Brand)
- 3 ounces gluten free flour (I use Better Batter All-Purpose Flour), or 3/4 cup regular flour
- salt and pepper to taste
- 1 cup shredded Cheddar cheese
- 2-16 ounce container refrigerated gluten free pie dough (I use Pillsbury, it’s in the dairy section), or regular pie dough, or mini biscuits in a can
- 1 egg, beaten
Preheat the oven to 425°F.
(If you are starting with raw chicken, cook them in the olive oil over medium heat until cooked through and do not drain the pan; then proceed with onion and garlic below.)
In a large skillet, heat the oil over medium heat. Add the onion and garlic, and cook until onion is soft, about 5 minutes.
Add the butter and vegetables, stir, and cook until they are thawed and warmed through.
Add the diced chicken, celery seed, chicken base, milk and chicken stock and cook to a simmer. Add salt and pepper. Sprinkle the flour over everything and mix well; the final filling will be thick.
Roll out half the pie dough to 1/4 inch thickness and slice into 4 pieces. Repeat with the other half of the dough, then repeat all steps with the second pie crust.
On each of 8 dough pieces, add 1/2 cup of the chicken and vegetable mix. Sprinkle with cheese. Top with another piece of pie crust and seal edges well with a fork, or crimp with your fingers. Brush tops with egg. Cut 2-3 small holes in the top to vent. (No need to brush with egg if using biscuit or croissants.) Sprinkle tops with more cheese.
Bake for 20-30 minutes or until dough is well done and golden brown. Enjoy!