Gluten-Free Chicken Potpie with Sweet Potato Topping
- Yield: 4 servings
- 1pound sweet potatoes, cut into 1-inch pieces
- 1tablespoon fresh lemon juice
- 1large egg
- 1/4cup whole milk, or unsweetened almond milk, rice milk, or soy milk
- 1/2teaspoon salt
- 1/2teaspoon baking soda
- 3/4pound chicken cutlets
- 1tablespoon canola oil
- 1cup chopped yellow onion
- 1cup diced carrots
- 1cup chopped celery
- -- salt and freshly ground black pepper
- 1 1/2cups frozen peas, thawed
- 2tablespoons butter or olive oil
- 1cup chicken broth plus 1 cup whole milk, or unsweetened almond milk, rice milk, or soy milk; or 2 cups chicken broth
- 2tablespoons cornstarch
1. To make the sweet potato topping, bring a medium pot of salted water to a boil over high heat. Add the sweet potatoes to the boiling water, and cook for 10 to 12 minutes, until fork-tender.
2. Drain the sweet potatoes, and add to a food processor. Add the lemon juice, egg, milk, salt, and baking soda. Puree for about 30 seconds, until smooth. Set aside.
3. To make the filling, preheat the oven to 350°F. Bring a medium pot of salted water to a boil over high heat. Add the chicken cutlets, making certain the chicken pieces are completely
submerged in the water.
4. Cook the chicken for about 5 minutes, until done. Transfer the chicken to a large bowl, and let cool for 10 minutes. Cut into bite-size pieces.
5. Meanwhile, in a large sauté pan or skillet, heat the canola oil over medium-high heat. Add the onion, and sauté, stirring, for about 5 minutes, until softened and translucent. Add the carrots and celery, cooking for 5 minutes longer, until mostly softened. Add the peas and stir to combine with the other vegetables, cooking for just 1 to 2 minutes, until warm. Season with salt and pepper to taste. Add the vegetables to the large bowl and mix with the reserved chicken pieces.
6. Gently wipe the large sauté pan to reuse. Melt the butter or olive oil in the pan over medium-high heat, then add the broth, and season to taste with salt and pepper. Once the liquid begins to simmer, carefully transfer 4 tablespoons of hot liquid into a small bowl. Carefully stir the liquid with the cornstarch to make a slurry. Add the slurry back into the pan, whisking constantly to combine. Bring to a boil, still whisking, and cook for 1 to 2 minutes, until thickened enough to coat the back of a spoon. Remove from the heat.
7. Add the creamy sauce to the reserved vegetables and chicken. Mix to coat the vegetables and chicken with the sauce. Pour into a 9-inch pie plate. Spread an even layer of the reserved topping over the chicken and vegetables.
8. Bake the potpie for 30 to 40 minutes, until the sweet potato topping is puffy and brown on the edges. Let sit for 5 minutes and serve.
From Allergy-Friendly Food for Families from the Editors of KIWI Magazine/Andrews McMeel Publishing
Nutritional Info *per serving
- Calories 431
- Fat 20g