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gluten free chicken pot pie

gluten free chicken pot pie
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This incredible gluten-free chicken pot pie recipe is a heartwarming, comforting meal, perfect for those with gluten sensitivities or Celiac disease. It features a flaky, golden crust enveloping a creamy, savory filling packed with tender chicken and an abundance of colorful vegetables. Designed for busy parents, this dish is simple to prepare with accessible ingredients and offers a healthier, wholesome alternative to store-bought versions, proving that diet-friendly comfort food can be truly delicious.

Ingredients

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2 tbsp Olive Oil or Unsalted Butter
1 cup Diced Yellow Onio
1 cup Diced Carrots
1 cup Diced Celery
2 cloves Minced Garlic
½ cup Gluten-Free Chicken Broth
1 ½ cups Cooked Chicken, Shredded or Diced
1 cup Frozen Peas
1 cup Frozen Cor
½ cup Heavy Cream or Full-Fat Coconut Milk
½ cup Milk (Dairy or Unsweetened Almond/Soy)
2 tbsp Gluten-Free All-Purpose Flour or Cornstarch
1 tsp Dried Thyme
½ tsp Dried Rosemary, Crushed
Salt and Freshly Ground Black Pepper (to taste)
Fresh Parsley, Chopped (for garnish, optional)
1 ½ cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
½ tsp Salt
½ cup Cold Unsalted Butter, Cut into Small Cubes
¼ – ½ cup Ice Water
1 Egg (for egg wash, optional)
1 tbsp Water (for egg wash, optional)

Instructions

  1. Prepare the Gluten-Free Crust: In a large bowl, whisk together the gluten-free flour blend and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for a flaky gluten free chicken pot pie crust
  2. Sauté the Aromatics: Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant
  3. Build the Creamy Filling: Sprinkle the gluten-free flour or cornstarch over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth, stirring continuously to prevent lumps. The mixture will thicken. Next, stir in the heavy cream and milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Add the cooked chicken, frozen peas, frozen corn, dried thyme, and crushed rosemary. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. This filling is the heart of your delicious gluten free chicken pot pie. Remove from heat
  4. Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish. Roll out the chilled gluten-free pie dough on a lightly floured surface (using gluten-free flour) to a 12-inch circle. Carefully transfer the dough to the prepared pie dish, letting the excess hang over the edges. Pour the warm chicken and vegetable filling into the crust-lined dish
  5. Add the Top Crust: Gently place the rolled-out dough over the filling. Trim any excess dough, leaving about a ½-inch overhang. Fold the overhang under itself and crimp the edges to seal. You can use a fork to create a decorative edge. For a golden crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon water) if desired. Cut several small slits in the top crust to allow steam to escape during baking. This prevents a soggy crust on your gluten free chicken pot pie
  6. Bake to Golden Perfection: Bake the gluten free chicken pot pie for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, you can loosely tent it with foil. Let the pot pie cool for at least 10-15 minutes before slicing and serving. This resting period allows the filling to set properly, ensuring a perfect slice every time. Enjoy your homemade gluten free chicken pot pie!

Notes

Ensure butter for the crust is very cold (even frozen for 10 minutes) for a flaky crust; do not overwork the dough.

Do not overcrowd the pan when sautéing vegetables to deepen their flavor.

Let the filling thicken properly before adding chicken and frozen vegetables.

Roast chicken with herbs before shredding for extra flavor.

For dairy-free, use solid dairy-free shortening or butter alternative for the crust, and full-fat coconut milk and unsweetened plant-based milk for the filling.

Leftover rotisserie chicken or cooked turkey works perfectly to save time.

For a vegetarian option, omit chicken and add extra vegetables like mushrooms, green beans, or diced potatoes.

Consider adding smoked paprika or hot sauce for a kick, or experiment with herbs like sage or bay leaf.

A store-bought gluten-free pie crust can be used if short on time.

Allow leftover pot pie to cool completely, then store tightly covered in the refrigerator for 3-4 days.

To freeze individual baked slices, wrap tightly in plastic and foil for up to 2-3 months.

Reheat frozen slices in a 350°F (175°C) oven for 20-30 minutes; reheat refrigerated slices for 15-20 minutes in the oven for best results.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-chicken-pot-pie/