Some of you, as well as my hubby, wanted to know if I could make another filling for my pocket pies. I had some leftover chicken that I needed to use, so I thought a pot pie pocket sounded really good. We used to love pot pies before we went gluten-free, and like my chicken strips, we haven't eaten them in ages. I can still picture us in the kitchen of our first townhouse, making pot pie. How I loved comfort food. And I still do.
My honey did love this pot pie pocket, but he said he would prefer a traditional pot pie to this pocket style. I think it's funny, he thought there was too much crust. My how times have changed. Back in the day there was no such a thing as "too much crust" or too much breading of any kind. We were carb fanatics.
But he's right, it would be excellent presented as a traditional pot pie, or even in large ramekins with crust only on the top. Those are always pretty. If you decide to use this crust for a large pie dish or to cover ramekins, this video on how to roll out and transfer my dough may be helpful.
Pot Pie Pockets
gluten-free, casein-free, egg-free
Follow the crust recipe by clicking here.
Pot Pie Filling
3/4 cup finely chopped celery
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
While that's sauteing, make the sauce:
Add to pot over low to medium heat:
2 tbsp ghee (which is casein-free) or coconut oil
When the ghee or oil has heated add:
2 tsp tapioca flour
Whisk and let it cook for about a minute.
1 cup cashew milk
Whisk until the sauce thickens, then turn off the heat and add:
1/2 tsp Herbamare
1/4 tsp garlic powder
1/4 tsp poultry seasoning
Add to bowl:
about 2 cups finely chopped or shredded cooked chicken (I used leftover roasted chicken)
and the sauce
Put the pockets together as shown here.
Bake at 350 degrees for about 22 minutes.