One thing I really hate is wasting food.
Ask my husband.
I hate it so much that it one time caused a fight in the early days of our marriage when I found a month-old, probably molding, gluten free muffin in the garbage can.
“But, babe, it was like molding.”
“I do not care! I would have eaten it!” I responded. Which, honestly, I probably wouldn’t have eaten it, but still, I really hate wasting food.
It was instilled in us at a young age to never throw away food. My abuela really was the one who enforced this food policy. “Ciento veinte puntos!” She would so enthusiastically yell when there was not a single bite left on the plate. There was a reward for eating all your food, and it wasn’t dessert, but rather, my grandmother’s stamp of approval. And that was truthfully the best reward any of us could ever receive.
I guess that has stayed with me all these years later. I can still hear her voice, “ciento veinte puntos, mi Gabita,” as I finish my plate of food. I am finding that this desire to not waste a single ingredient from our fridge is teaching me to cook.
Leftover cilantro? Let’s make a sauce with it.
Leftover olives? Why not a fricase de pollo.
So when I had all this left over thyme from last week just staring at me for a couple of days, I knew I had to do something with it before I lost those “ciento veinte puntos”.
Leftover Thyme? How about a Gluten Free Chicken and Mushroom Thyme Pot Pie. I realize this is not your typical summer dish, but it was still so delicious and surprisingly light since I used lighter and healthier options. And best of all, easy to make!
Author | Gabi Grogan
Gluten Free Chicken and Mushroom Thyme Pot Pie | Serves 6
For the Chicken and Mushroom filling:
- 1-2 lbs of chicken
- 2 cups sliced baby bella mushrooms
- 4 Tbsp salted Kerrygold butter
- 2 Tbsp oat flour or any gluten free flour
- 1 white onion, chopped
- 3/4 cup Beef Bone Broth, my personal favorite is Bonafide
- 1 Tbsp red wine vinegar
- 3 Tbsp full fat coconut milk
- 1 bay leaf
- 1/2 cup fresh thyme
For the Gluten Free Pie Crust:
- Any type of GF Pie Crust recipe, but I recommend Bob’s Red Mill
- 12 Tbsp Kerrygold butter
- 8 Tbsp Coconut oil
- 6 Tbsp ice water
- 1 whole egg for
- Prepare GF Pie Crust according to instructions on the bag and set aside.
- Heat oven to 375 F.
- Cut chicken into one-inch cubes, and cook in cast iron with with some 2 Tbsps of butter, salt and pepper and pinch of thyme and oregano.
- Remove chicken and let it cool
- In same cast iron, add 2 Tbsp butter and add oat flour to make a roux.
- Add chopped onions and cook until translucent.
- Add beef bone broth, bay leaf and mushrooms, and cook down mushrooms until soft.
- Add red wine vinegar, coconut milk and thyme.
- Add more beef bone broth if necessary.
- Once thickened, add chicken back in.
- Pour the filling into a 9′ pie baking dish. Roll out the pie crust and then lay over the top of the dish. Press the dough so that the edges stick to the outside of the pan.
- Mix together the egg with a couple tablespoons of water and brush it over the crust.
- Place the pie on a baking sheet and bake for about 30 minutes.