Attention SF Bay Area gluten-free people: Do you miss pie crust? Yeah, me, too. Well, pine no more. Local Whole Foods grocery stores carry Leadbetter’s French Picnic Gluten-Free Pastry Sheets and Circles.
It’s real, beautiful flaky pastry. It tastes and feels like real, beautiful flaky pastry. It’s so good you may, in fact, go retrieve the box from the recycling bin just to make sure the divine pastry you just put in your mouth was, in actual fact, gluten free. Oh, it is, baby. It is.
My husband is all about the crust. He doesn’t like sweet pies; he likes gravy-filled savory pies with a thick fluted edge. I made a double-crust chicken potpie and it’s the best chicken potpie I’ve ever made. He thanked me about six times and stuffed himself to the gills.
Chicken Potpie with French Picnic Crust
• 2 Tbsp olive oil
• 1/2 onion, small dice
• 8 oz mushrooms, sliced
• 1.5 c. chicken, cooked and cubed or shredded
• 1 large russet potato, peeled and diced
• 1 medium zucchini, peeled and diced
• 1 c. cabbage, shredded
• 1/4 c. frozen corn
• 1/4 c. frozen peas
• 2 tsp Herbes de Provence
• 3 Tbsp white wine
• 2 c. Chicken broth
• 1/2 tsp salt
• 1 c. water
• 2-4 Tbsp potato starch
• 1 Tbsp butter
• Heat oil over medium heat, add onion. Cook until soft.
• Add sliced mushrooms, cook until soft.
• Add all ingredients through chick broth.
• In a small sauce pan melt 1 Tbsp of butter, whisk in potato starch until all butter is incorporated and heat to make a roux.
• Whisk in water, add to large saucepan and cook everything until potato pieces are starting to soften.
• Remove crust from package and thaw.
• Oil and line an 8″x8″ baking pan or casserole dish with one crust. Fill with chicken and vegetable mixture.
• Lay second crust on top, crimp edges, cut several small holes for vents. Cover edges of crust with strips of foil.
• Bake at 350 for about 25 minutes, or until crust reaches the desired degree of golden brown.