Yes, that is my new nickname courtesy of my friend Emily. Emily came over for dinner on the night Gabe and I were making Chicken Pot Pie. Gabe had Physics lab that night so in order to cook dinner before she had to leave for lab I spent a couple of hours that day making the crust, washing and chopping all of the vegetables that way when they came home from class we could do the fun stuff such as rolling out the dough and making the actual pie. After dinner was over Emily and Gabe left for class while I put away the dishes, so with my prep work, clean up work and the dish we were making, I was given the name Chef Mom. I am sure my mom would be thrilled to hear that new nickname.
While they were at class I was kind of bored and being a second semester senior, that tends to happen. So I decided to make Dark Chocolate Peanut Butter Banana Bites. A recipe Gabe and I wanted to make that night but we ran out of time to. I decided to make a tray full of them to surprise her when she got home. She enjoyed the surprise. Dinner and dessert was fully Gluten and Dairy Free.
The only thing I didn’t like about dinner was the crust on our pie. It was very dense (something I also found with the apple turnovers). At first I thought it was the turnover recipe, but now I’m thinking it might be the flour. My mom suggested trying Pillsbury Pie Crust next time, but if anyone has any suggestions for a good gluten free pie crust I would love to hear it! It can be a recipe too, I am not opposed to homemade!
Ingredients changed from original recipe:
- Chicken Pot Pie
- We used Earth Balance Original and made teaspoon sized balls to freeze because we couldn’t find it in sticks
- Glutino All Purpose Flour
- Coconut Milk
- White Wine
- Instead of making a Mayo Egg wash, we made a traditional egg wash.
- Dark Chocolate Peanut Butter Banana Bites
- We used Enjoy Life Semi Sweet Mega Chunks for the chocolate