Gluten Free Chicken Pot Pie
This Homemade Gluten Free Chicken Pot Pie is another favorite in our household. This recipe works great with chicken as well as with left-over turkey that you may have in your freezer from your holiday meals; especially so if the turkey is smoked. It took a while, but I finally found a good recipe for a delicious savory crust. The crust is flaky, has a delicious buttery taste, and is so easy to make. A link to our gluten free pie crust recipe is included down below in the ingredients within the recipe. Use this same crust to make savory pies such as pot pies and quiches, and also use it to make your favorite fruit or custard-style pies.
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
- 1 Gluten Free Pie Crust Recipe see recipe within the link
- 1 Pound Skinless Boneless Chicken Breast Halves cubed
- 1 Cup Carrots sliced or chopped
- 1 Cup Green Peas frozen
- ⅓ Cup Butter
- ⅓ Cup Sweet Onion chopped
- ⅓ Cup Gluten-Free All-Purpose Flour or 3 Tblsp of Corn Starch
- ½ tsp Sea Salt or to taste
- ¼ tsp Black Pepper or to taste
- 1 ¾ Cups Chicken Broth
- ⅔ Cup Half and Half
Instructions
Preheat Oven
- Preheat oven to 425℉/218℃.
Prepare the Pie Crust
- Prepare the pie crust using our Gluten Free Pie Crust recipe (see link).
- Refrigerate the pie dough as recommended in the recipe to keep it cold and ready to roll out once the pie filling has been prepared and you’re ready to assemble the pie.
Prepare the Pot Pie Filling
- In a Dutch Oven, combine the uncooked chicken, carrots and peas. Frozen mixed vegetables can be substituted if desired.
- Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside.
- If you are using precooked chicken, cook the peas and carrots, or the mixed frozen vegetables, then add in the cooked chicken after draining the vegetables; set aside.
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in the flour or corn starch, salt and pepper.
- Slowly stir in the chicken broth and the milk.
- Simmer over medium-low heat until thick.
- Remove the gravy mixture from the heat and set aside.
Assemble the Pot Pie
- Roll out your bottom pie crust and place it into the pie plate.
- Place the chicken and veggie mixture onto bottom pie crust, filling about half way.
- Pour the gravy mixture over the top of the chicken and vegetables and fill about ¾ the way.
- Cover with top crust, seal/crimp the edges, and cut away excess dough.
- Cut three (3) small slits in the top crust to allow steam to easily escape.
- Bake at 425℉/218℃ for 20-30 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 15 minutes before serving. Enjoy!
Chef's Notes
- To use our Gluten Free Pie Crust recipe, click on the link >>> here.
- Turkey can easily be substituted for the chicken in this recipe. We thawed out and used the leftover frozen smoked turkey pieces from our holiday meal. The smoked taste in the pie turned out to be absolutely phenomenal!
Nutrition
Serving: 1SliceCalories: 300kcalCarbohydrates: 30gProtein: 15gSaturated Fat: 12gPotassium: 290mgFiber: 3gVitamin C: 4.8mgCalcium: 99.9mgIron: 1.4mgNet Carbohydrates: 25g
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