Gluten-Free Homemade Chicken Pastry
Indulge in the comforting flavors of this Gluten-Free Homemade Chicken Pastry, a hearty meal perfect for family dinners or special occasions. Made entirely from scratch, this recipe features tender, shredded chicken simmered in a fragrant broth alongside vibrant carrots, celery, and peas, creating a nourishing base for the dish. The star ingredient is the gluten-free pastry, expertly crafted from a blend of gluten-free all-purpose flour, cold butter, and milk to achieve a perfectly flaky texture. These pastry strips are gently cooked in the flavorful broth, absorbing its rich taste and producing a melt-in-your-mouth experience. With a prep time of just 30 minutes and the satisfying payoff of wholesome, gluten-free comfort food, this recipe is ideal for those seeking a gluten-free alternative to traditional chicken and dumplings. Serve it hot and savor every spoonful of this delicious dish!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Low-sodium chicken broth
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 4 tablespoons Unsalted butter (cold)
- 0.5 cup Milk
- 1 large Carrot (optional)
- 2 sticks Celery stalks (optional)
- 0.5 cup Frozen peas
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
Instructions
Place the chicken breasts in a large pot with the chicken broth. Bring the broth to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.
While the chicken is cooking, prep the vegetables. Peel and dice the carrot and slice the celery.
Once the chicken is cooked, remove it from the pot and set aside to cool. Strain the broth into a large bowl or measuring jug and return it to the pot, keeping it warm over low heat.
In a large mixing bowl, combine the gluten-free flour, salt, and baking powder. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Gradually stir in the milk until the dough comes together. Transfer the dough onto a floured surface and knead it gently a few times until smooth.
Roll out the dough to about 1/4-inch thickness and cut into 1-inch strips.
Shred the cooled chicken into bite-sized pieces.
Increase the heat under the broth and bring it to a gentle boil. Add the carrot, celery, peas, shredded chicken, black pepper, and thyme, stirring well.
Gently place the strips of dough into the boiling broth mixture, ensuring they are evenly spaced and mostly submerged.
Reduce the heat to low and cover the pot. Let it simmer for 30 minutes, stirring occasionally, until the pastry is fully cooked and the vegetables are tender.
Taste and adjust seasoning as necessary. Serve hot and enjoy your homemade gluten-free chicken pastry!
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 20.1 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 319 mg | 25% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
