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Gluten Free Chicken Pot Pie Recipe

Gluten Free Chicken Pot Pie

iamwinfred
This gluten free chicken pot pie is everything you remember about the classic version, just without the gluten. Tender chicken, sweet carrots, and green peas swim in a rich, creamy sauce, all tucked under a flaky gluten free crust. It's a full, hearty pot pie that just happens to be safe for anyone avoiding gluten.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 420 kcal

Equipment

  • Large Dutch oven or deep skillet
  • 9-inch deep dish pie plate deep dish recommended for generous filling
  • Whisk
  • Rolling Pin
  • Silicone pastry brush gentle on delicate gluten free dough
  • Mixing bowls
  • Instant-read meat thermometer if using raw chicken (optional)

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1/3 cup gluten free all purpose flour blend containing xanthan gum for best results
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 3 cups cooked shredded chicken rotisserie chicken works great
  • 1 cup frozen peas no need to thaw
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 gluten free pie crusts store bought or homemade
  • 1 large egg beaten, for egg wash

Instructions
 

  • Preheat oven to 400°F. Let store bought crusts sit at room temperature for 10 minutes. Roll homemade dough between parchment paper. Fit one crust into a 9-inch deep dish pie plate.
  • Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 6-8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  • Sprinkle flour over vegetables and stir 1 minute. Slowly whisk in chicken broth, then milk. Simmer 5-7 minutes until thickened to coat a spoon.
  • Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Simmer 2-3 minutes until heated through. Remove from heat and cool 5 minutes.
  • Pour filling into prepared crust. Top with second crust, trim overhang, fold edges together and crimp. Cut 4-5 slits in top to vent steam.
  • Brush top crust with beaten egg. Place pie on baking sheet and bake 30-35 minutes until golden and bubbling. Cover edges with foil if browning too fast. Rest 10-15 minutes before slicing.

Notes

  • Keep the filling on the thicker side to prevent a soggy bottom crust.
  • Let the filling cool slightly before pouring it over the bottom crust.
  • Work quickly with gluten free dough since it warms up and softens fast.
  • Use rotisserie chicken to save time on a busy weeknight.
  • Don't skip the steam vents on top, or the crust may crack from trapped pressure.
  • Swap chicken for cooked turkey, especially great around the holidays.
  • Add mushrooms for an earthier, more savory filling.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze unbaked assembled pie for up to 2 months, tightly wrapped. Bake from frozen at 400°F for 50-60 minutes.
  • Reheat individual slices in the oven at 350°F for about 15 minutes to keep the crust crispy.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 32gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 610mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 10mg
Keyword chicken pot pie gluten free, gf chicken pot pie, gluten free chicken pot pie, gluten free pot pie
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