Gluten-Free Beef Pot Pie

One of the best things about being a gluten-free food blogger is I get to meet the best gluten-free cooks in the country. That means when I’m stuck for a good, sure-to-work gluten-free recipe, I know exactly the right person to ask for help. I’ve tried the frozen gluten-free pie crusts and they aren’t too bad, but they are expensive. I’ve tried mixes and other recipes, but I was still not happy with the results. Then I got the bright idea to contact Jeanne Sauvage of Art of Gluten-Free Baking. I met Jeanne last year in Seattle and knew she was the best source for a gluten-free pie crust recipe. Jeanne is working on her cookbook of gluten-free winter holiday recipes which is due to be released by Chronicle Books in Fall 2012. Chronicle does such gorgeous cookbooks that I am excited to see Jeanne’s. She kindly sent me her pie crust recipe to share. It came together beautifully and actually got a nice golden brown which is a major accomplishment for gluten-free baking. I did rush it a bit and didn’t chill it as long as Jeanne’s recipe, but it still rolled out and topped my beef pot pie easily. The true success is what the family thinks and since they’ve tasted a lot of gluten-free recipes and still remember life with gluten, they are a tough crowd to please. They loved it and especially complemented the crust.

Here’s my recipe for the filling and a link to my Mother Earth News post with Jeanne’s recipe:

Beef Pot Pie

2 cups cooked beef cut into cubes

3 cups beef stock- I Like Pacific brand

1 small onion, chopped

2-3 stalks celery, chopped

3-4 carrots, chopped and steamed until tender

2-3 potatoes, peeled and diced and steamed until tender

1 cup frozen peas, thawed

3 Tablespoons butter

3 Tablespoons sweet rice flour

1 gluten-free pie crust-I used Jeanne Sauvage’s

Preheat oven to 425. Melt butter in skillet over medium heat and sauté the onions and celery until soft and translucent. Lower heat. Sprinkle the sweet rice flour over the vegetables and blend in.  Cook for a minute or two and then slowly add the stock while stirring constantly. Take off the heat when the stock begins to thicken. Put the remaining meat and vegetables into a 3 qt  casserole, pour over the gravy and top with a pie crust. Use a sharp knife to make several cuts in the crust to vent for steam. Brush the crust with beaten egg to help with browning. Bake for 15 minutes at 425 then lower oven temperature and bake at 350 until the pie crust is golden brown about 30 minutes. Serves 4 hearty appetites or 4 with leftovers for lunch.