Homemade Cashew Cream ( 1 1/2 cups water blended with 2/3 cups raw cashews)
2 cups cooked chopped chicken ( I use an unseasoned Rotisserie Chicken)
3 1/2 cups frozen medley of corn, peas, carrots
4 Tablespoons arrowroot
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground sage
salt & pepper to taste ( I used 2 1/2 teaspoon salt & 1/2 teaspoon ground pepper)
Heat chicken broth and add cubed potatoes. Cook until crisp tender, about 15 minutes.
To a large stock pot, add olive oil and onion. Saute on medium heat for 5 minutes.
Make Cashew Cream. Add water and cashews to blender. Blend on high until smooth and creamy.
Add cashew cream to stock pot once onions are cooked. Add potatoes and chicken stock next. Add chicken, peas, corn and carrots, arrowroot, onion powder, sage and salt and pepper to taste. Stir until thickened. Set aside.
Preheat oven to 375 degrees Fahrenheit.
Make 2 Ultimate Gluten Free Flakey Pie Crusts according to recipe and divide dough into 8 balls for making 8 twelve ounce ramekins. (If making leaf cutouts, reserve 9 balls ) If making two 9” Chicken Pot Pies, then you will want to make 4 batches of dough for the double crust style pot pies.
To roll out dough for ramekins, dust cutting board or parchment paper generously with tapioca flour. Roll dough to 5” wide.
For Ramekins, Pour chicken pot pie mixture into 8 twelve ounce ramekins (leaving 1/2 inch room for bubbling). Brush edge of ramekins with egg white and gently lift dough and press over ramekin. If making leaf cutouts, roll out additional dough, cut out leaf and gently lay in the center of the ramekin. Brush with more egg white. Make slits in dough. Repeat with remaining dough and place all 8 ramekins in a baking tray in case any overspills. Bake at 375 degrees for 50 minutes or until tops are golden brown and fully cooked.
If making two 9” pies. Roll out crust for the bottom and press into pie plate. Remove any excess dough that hangs over the edges and reserve for leaf cutouts. Divide chicken mixture between both pie pans. Roll out additional pie crusts for the top. It works best if you roll out onto parchment paper and flip the paper over onto the pot pie and gently remove the paper. Crimp the edges. Make leaf cutouts and decorate tops. Brush top of pie crust with egg white. Bake at 375 degrees for 60 minutes or until top is golden brown
With this recipe I made three pie crusts for 4 twelve ounce ramekins and one 9” Double Crust Chicken Pot Pie.