Chicken Pot Pie - Gluten Free

Ingredients for Pie Crust

• 1 2/3 cups of rice flour
• 1/3 and 1/2 cup of tapioca starch
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• ¼ teaspoon dried thyme
• 1/4 cup of chilled unsalted butter, cubed (8 tablespoons or 1 stick)
• 7 tablespoons shortening 
• 1/3-1/2 cups of water

Ingredients for Chicken Filling

• 3 tablespoons olive oil
• 3 cups of chicken diced
• 3 medium carrots, chopped finely dice
• 3 small celery sticks chopped finely dice
• 1 1/2 cup of corn
• 2 cloves garlic minced
• 1 small shallot, minced
• ½ teaspoon salt
• sprinkle of pepper
• ½ teaspoon dry thyme
• ½ cup white wine
• 4 cups chicken broth, hot
• 2 tablespoons corn starch
• ¼ cup white wine
• Topping
• 1 extra-large egg, beaten
• coarse sea salt

Instructions

How to do the crust

1. In the bowl of a food processor (Or blender) pulse together flour, salt, sugar, and thyme. Add cubed butter and shortening. Pulse until mixture looks like coarse crumbs. Add cold water down the chute beginning with about half the water, and keep pulsing. Add more as needed and stop as soon as dough forms a very ragged ball. Don’t add more water.
2. Turn dough onto plastic wrap and remove blade carefully. Knead slightly to bring all the dough together. Wrap and chill dough for at least an hour. If making one large pie, roll dough between sheets of plastic wrap just slightly bigger than the pan. If making smaller individual pies or ramekins, roll dough in pieces just larger than the circumference of each pie or ramekin. Chill dough while preparing filling.

How to do the Filling

1. Heat olive oil in a saute pan. Set aside diced chicken. Add carrots, celery, green beans, garlic, shallot, salt, pepper, and thyme to the heated oil. Saute until vegetables are just wilted and beginning to caramelize. Deglaze pan with ½ cup white wine, letting the wine almost evaporate. Add hot chicken broth and stir to combine, letting the broth reduce on a medium for about 5 minutes. Add flour to the other ¼ cup of white wine and whisk to combine. Add to hot broth mixture and stir until it begins to boil and thicken. (If you have problems with making it thicken, remove the veggies and let it just get thick like a gravy would) 
2. Remove from heat and stir in diced chicken.
3. Place equal portions of the mixture in pie dish or individual pie or ramekin dishes. Set on a baking sheet.
4. Preheat oven to 375.
5. When oven is preheated, remove rolled dough from refrigerator. Top the pie or individual pie or ramekins with dough circles. You might have a little bit of pie dough leftover. Save it for another use. Pinch edges to seal. Brush with beaten egg and dock with a fork to create vents. Sprinkle lightly with sea salt. Bake about 35-40 minutes or until the crust is golden brown and filling is bubbling through the vents. Cool slightly for about 10-15 minutes and serve.