Chicken pot pie

Preparation

Baking Directions:

To make America's Test Kitchen (ATK) Gluten-Free Flour Blend:Whisk white rice flour, brown rice flour, potato starch, tapioca starch and nonfat milk powder in a bowl until well combined.

Transfer to an air-tight container.

Can be refrigerated for up to 3 months.

To make single-crust pie dough:Combine ice water, sour cream and vinegar together in a bowl.

Process flour blend, sugar, salt and xanthan gum together in food processor until combined, about 5 seconds.

Scatter butter over top and pules mixter until butter is size of large peas, about 10 pulses.

Pour half of sour cream over flour mixture and pulse until incorporated, about 3 pulses.

Pour remaining sour cream mixture over flour mixture and pulse until dough just comes together, about 6 pulses.

Turn dough onto sheet of plastic wrap and flatten into 5-inch disk.

Wrap tightly in plastic and refrigerate for 1 hour.

Before rolling out dough, let it sit on counter to soften slightly, about 15 minutes.

(Dough can be wrapepd tightly in plastic and refrigerated for up to 2 days.)

To make the pie: Roll pie dough between 2 sheets of parchment paper into 10-inch circle.

Remove top parchment sheet.

Fold in outer 1/2-inch rim of dough (creating 9 1/2-inch circle).

Using index finger of one hand and thumb and index finger of other hand, crimp folded edge of dough to make attractive fluted rim.

Using paring knife, cut 4 oval-shaped vents, each about 2 inches long and 1/2 inch wide, in center of dough.

Transfer dough, still on parchment, to baking sheet and chill in freezer until firm, about 15 minutes.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees.

Bake shaped dough on upper-middle rack until golden brown and crisp, 18 to 20 minutes.

Transfer crust, still on sheet, to wire rack and let cool slightly.

(Do not turn off oven.)

Meanwhile, melt butter in Dutch oven over medium-high heat.

Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until tender and lightly browned, about 8 minutes.

Stir in tomato paste and thyme and cook until browned, about 2 minutes.

Stir in flour blend and cook until golden, about 1 minute.

Slowly whisk in chicken broth until no lumps remain.

Add chicken and cover.

Bring to simmer.

Reduce heat to medium-low and continue to simmer, covered, stirring occasionally, until chicken registers 160 degrees for breasts and 175 degrees for thighs, and sauce has thickened, 15 to 18 minutes.

Remove pot from heat.

Transfer chicken to large bowl and let cool slightly.

Using two forks, shred into bite-size pieces.

Stir peas, heavy cream, parsley and sherry into thickened sauce, then stir in shredded chicken with any accumulated juices.

Season with salt and pepper to taste.

Pour mixture into 9 1/2-inch deep-dish pie plate and place parbaked pie crust on top of filling.

Bake on lower-middle rack until crust is deep golden brown and filling is bubbly, about 10 minutes.

Let pot pie cool for 5 to 10 minutes before serving.