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posted: 4/8/2014 5:30 AM

Nancy's Pennsylvania Dutch Chicken Potpie

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  • Cook of the Week Marla Koentop turns to brown rice flour for a gluten-free chicken pot pie.

       Cook of the Week Marla Koentop turns to brown rice flour for a gluten-free chicken pot pie.
    Rick West | Staff Photographer

 

1 quart water or chicken broth if not using whole chicken

1 whole chicken (4 pounds) cut up, or 2½ pounds boneless, skinless chicken breasts

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1½ teaspoons salt, divided

2 cups rice flour

½ teaspoon xanthan gum

2 eggs

1 tablespoon butter

¼ cup water

2 tablespoons minced parsley

Put water (or broth) into a large pot with chicken pieces and 1 teaspoon salt; boil chicken until cooked through. Remove meat from bones (discarding the bones) and cut or tear meat into bite-sized pieces. Return meat to broth. If necessary, add additional water or broth so there is plenty of soup to make the potpie. Let simmer.

In a bowl, mix all rice flour, xanthan gum and ½ teaspoon salt. Cut in butter with a pastry cutter or two knives until mixture looks like coarse flour. Make a well in the center of the bowl and drop the eggs into the well. Mix thoroughly into a dough. Add extra water if dough is too stiff.

Roll dough with a rolling pin, to medium thickness as "pie" dough. Cut into strips with a pizza cutter or knife and then crosswise into 1-inch to 1½-inch squares, or whatever size you like.

Bring the broth to a rolling boil and place the dough pieces into the boiling water. Cook for 20 minutes or when you see the dough rising to the top and looking done. Test a potpie to be certain it is cooked through.

Stir in the chopped parsley and ladle into bowls.

Serves four to six.

Cook's notes: Slivered carrots, diced onions or peas can be added to the broth along with the chicken pieces.

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