So this weekend when I was busy cooking/baking for 10 hours (ah, it was so therapeutic and well overdue!) I decided enough was enough and I needed to finally try making a gluten free version. So I combined this version with my mom's recipe- and this time it worked (unlike my soft pretzel fiasco but that's another story!). My only change for next time is to make a double batch of noodles. The upside of making less noodles is that I had leftover broth which I used to make some yummy soup for a cold, dreary fall day.
Slippery Noodle Pot Pie
2 c Bob's Red Mill All Purpose Gluten Free Flour Blend (also extra for rolling/cutting)
1 T baking powder
1/2 T xanthum gum
salt, garlic, onion, parsley, pepper (did not measure...)
2 T butter
1 c. milk
32+ oz chicken broth (you need enough to fill your pot about 2/3 of the way in order to leave enough room for everything else)
Optional: roasted chicken meat, veggies (garlic, carrots, onions, peas, potatoes, etc.)
If adding garlic and/or onion, saute in pot first, then add broth on medium heat. If you are adding potatoes or carrots, wash, dice and add to pot since they take longer to cook. Chicken meat can also be added right away if not already in the broth. The other veggies can be added with the noodles since they will not take as long.
Whisk together flour, baking powder and spices. Cut in butter with pastry blender, 2 knives or fingers until crumbly consistency (I prefer using my fingers. It is messier but efficient although I do not have a pastry blender and that might be best.). Make well in middle of bowl.
Mix together milk and egg and add to the well. Mix together with wooden spoon. If the dough is still very sticky (it was for me), gently sprinkle small amounts of flour and mix until the dough forms a ball.
Put on floured surface and knead lightly (make sure to dust your hands with flour first, gluten free dough is very sticky!). Form into a tight rectangle to aid cutting. Using a powdered or greased knife, slice the dough. Gently flour both sides of the slice and cut in 1/2 or 1/3 depending on the size. Set on floured surface. Repeat until all is sliced.
When you get close to the end, turn up the heat on the broth until it starts to boil. You need a pretty good boil when you start dropping the noodles in. Drop them in one at a time on end so they slip under the surface. They will most likely go to the bottom and then float to the top and puff up. It really looks quite neat :) Repeat until they are all in the pot, this gets harder as you continue especially if you did make a double batch of dough! You might have to push the noodles to the side for a place to slip the rest in.
Once all the noodles are in, reduce heat slightly and cover for 10 minutes. Then check one of the noodles (mine were still a bit chewy) and add any quick cooking veggies you wanted. Simmer with the lid off for another 5-10 minutes (this will depend a bit on how thick your noodles are). Keep checking the noodles until done. This recipe is slightly chewier than the "normal" version.
Bonus Recipe: Chicken and Rice Soup
Since my pot pie was only a single batch of noodles I had a lot of broth left over but not quite enough for more pot pie. I have really enjoyed chicken and rice soup lately and decided that would be best for the broth :)
2 c chicken broth (with or without chicken meat) + more to fill the pot, another 2-4 cups
1 c rice (I prefer an organic wild rice blend I can get bulk at a local health food store. Go for organic with the rice to help avoid arsenic.)
carrots, broccoli, other veggies
salt, pepper (to taste)
Saute garlic and onion in medium pot. Add broth and rice (and carrots), bring to a boil. Turn down heat, cover and simmer for 15-20 minutes. When there is still a little water left in the pan add any other veggies (I used frozen broccoli). When the rice is done cooking add the rest of the broth and simmer for about 10 minutes.
The rice will continue to soak up the broth so the first meal will be soup but any leftovers are more like stew :) I don't mind!