Before I chose the gluten free lifestyle, my family loved this recipe found in the Once- A- Month Cooking. We have been experimenting to try and find a gluten free version that resembles this recipe. We have had some failures which were tasty but fell apart and wasn't quite what we wanted. Finally we gave up on the exterior being the same and changes it to a pie crust exterior and found it to be even better than the original version.
4 C. cooked, chopped chicken (organic if possible)
1 -8 oz. package cream cheese, softened
2 TBSP chopped chives
4 TBSP milk (preferably raw)
1 tsp. garlic salt
1 tsp. thyme
pepper to taste
gluten free pie shell ( 2 crusts worth)
Mix chicken, cream cheese, milk, chives, garlic salt, pepper, and thyme in a large mixing bowl. Preheat oven to 350 degrees.
Roll out pie shell into 2 rectangles, enough for 8 sections each. Using a pizza cutter, mark 8 sections on one of the rectangles (do not cut all the way through). Put filling on the center of each section. Place the second, unmarked rectangle over the rectangle of dough and the piles of filling.
Gently press or stretch this layer of dough over the filling, expect small tears - these will allow moisture to vent from each serving and allow the dough to become crispy during baking. After pressing dough down, use the pizza cutter to cut servings into separate sections. Using a spatula, place each section on a greased cookie sheet and bake for 20 - 25 minutes or until dough becomes browned and crispy on the edges.
Serves 8
4 C. cooked, chopped chicken (organic if possible)
1 -8 oz. package cream cheese, softened
2 TBSP chopped chives
4 TBSP milk (preferably raw)
1 tsp. garlic salt
1 tsp. thyme
pepper to taste
gluten free pie shell ( 2 crusts worth)
Mix chicken, cream cheese, milk, chives, garlic salt, pepper, and thyme in a large mixing bowl. Preheat oven to 350 degrees.
Roll out pie shell into 2 rectangles, enough for 8 sections each. Using a pizza cutter, mark 8 sections on one of the rectangles (do not cut all the way through). Put filling on the center of each section. Place the second, unmarked rectangle over the rectangle of dough and the piles of filling.
Gently press or stretch this layer of dough over the filling, expect small tears - these will allow moisture to vent from each serving and allow the dough to become crispy during baking. After pressing dough down, use the pizza cutter to cut servings into separate sections. Using a spatula, place each section on a greased cookie sheet and bake for 20 - 25 minutes or until dough becomes browned and crispy on the edges.
Serves 8
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