Slow Chicken Pot Pie (moo free/gluten free)

“The best comfort food will always be greens, cornbread and fried chicken.” Maya Angelou, American poet

Last week’s soup version of chicken pot pie is great if you’re in a hurry, but there are times when you just want the “creamy,” savory real thing. Perhaps on a day like today, when it’s gray as dusk, rain is imminent and the normal routine is beginning to give way to holiday.

This dairy-free, gluten-free version is a crowd pleaser for everyone except vegetarians and vegans. For a meat-free version, I would suggest tempeh instead of chicken or simply doubling the amount of vegetables. To go vegan, do the same, plus use an egg substitute in the pastry. A free-of-something diet shouldn’t stop anyone from enjoying this beloved wintry meal.

Slow Chicken Pot Pie (dairy free, gluten free)

This is a multi-step recipe. It makes the most sense to begin with the pastry, even though you won’t need it until the end. In a medium-sized mixing bowl, combine 1 cup gluten-free flour (wheat flour is just as good if you’re not gluten-free) with 1/4 teaspoon salt. Add 6 Tablespoons olive oil, 2 Tablespoons cold water and one egg yolk. Mix a bit with a spoon, then knead with your fingers until you have a smooth ball of dough. Cover and set aside at room temperature.

Next, put 1 1/2 cups unsalted cashews in your blender. Add 1 cup water, 1 teaspoon salt and 1 teaspoon dried or powdered onion. (This combo gives this faux bechemel/white sauce some serious umami). Cover and set aside for mixing later.

Now, peel and thinly slice about 5 large carrots. Put in a wok or large skillet with 1 package frozen peas, 1 package frozen corn and about 1 to 1 1/2 pounds diced chicken breasts. Saute it all in olive oil until chicken is thoroughly cooked and carrots are fork tender.

Preheat oven to 350 degrees Fahrenheit. Oil the inside of a large iron skillet or 9×9-inch Pyrex dish. Blend the cashew mix until creamy in texture, check the fluid level and add a bit of water if you have less than two cups. Pour the cashew cream into the vegetables and chicken and mix everything in the skillet/wok. Put the whole lot in the prepared skillet/Pyrex dish and smooth with the back of a spoon.

In a final step, tear off pieces of the pastry and flatten them into 1/4-inch thick patties with your hands. Place these all over the top of the chicken/veggies/cashew cream, covering as much of it as possible. If you manage to completely cover it, use a knife to cut a few steam vents. Bake the pie in the oven for about 20 minutes. Gluten-free pastry can burn very quickly. You’re going for “done,” not “golden brown.”