Gluten-Free Chicken Pot Pie

This Gluten-Free Chicken Pot Pie is a comforting, hearty dish made from scratch with chicken, carrots, peas, and a creamy gravy-like sauce, all wrapped in a delicious, flaky gluten-free crust. It’s perfect for those with gluten sensitivities or anyone who loves a comforting meal.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Yields: 12 servings

Ingredients

For the crust (Makes two 10″ crusts, enough for one large pot pie or 6 small pot pies):

• 3 cups all-purpose gluten-free flour blend
• 1/2 teaspoon salt (omit if using salted butter)
• 2 teaspoons xanthan gum (omit if your flour blend contains xanthan gum)
• 1 cup cold butter (2 sticks), cut into small pieces
• 8-10 tablespoons cold milk

For the filling:

• 1 pound skinless, boneless chicken breast halves, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/3 cup butter
• 1/3 cup chopped fresh yellow or white onion
• 1/3 cup all-purpose gluten-free flour blend (or 3 tablespoons cornstarch)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk

Instructions

For the crust:

1. Preheat the oven to 425°F (220°C).
2. In a medium mixing bowl, combine the gluten-free flour blend, salt, and xanthan gum.
3. Using a pastry knife (or a knife and fork), cut the cold butter into the flour until the mixture resembles small peas.
4. Gradually add cold milk, mixing until the dough comes together. Add more milk if needed, using your hands to incorporate it if necessary. The dough should be moist and easy to roll out.
5. Divide the dough into two halves. Roll each ball of dough on a gluten-free floured surface using a rolling pin, until each piece is about 10 inches in diameter. Alternatively, you can roll the dough between two sheets of wax paper.
6. Place one dough circle into a pie pan, trimming any excess dough from the edges.

For the filling:

1. In a medium saucepan, combine the chicken, carrots, and peas. Add enough water to cover the ingredients and bring to a boil. Cook for about 15 minutes. Drain and set aside. If using precooked chicken, cook the carrots and peas first, then add the cooked chicken after draining.
2. In the same saucepan, melt the butter over medium heat and cook the chopped onion until soft and translucent.
3. Stir in the gluten-free flour blend (or cornstarch), salt, and pepper. Gradually stir in the chicken broth and milk.
4. Simmer the mixture over medium-low heat, stirring occasionally, until it thickens. Remove from heat and set aside.

Assembling the Pot Pie:

1. Place the chicken and vegetable mixture in the bottom pie crust, filling about halfway.
2. Pour the gravy mixture over the top, filling the pie about three-quarters full.
3. Cover the pie with the second dough circle, sealing the edges. Trim any excess dough and cut small slits in the top crust to allow steam to escape.
4. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
5. Let the pot pie cool for 15 minutes before serving.

Notes

• Measuring Gluten-Free Flour: When working with or measuring gluten-free flour, it’s best to spoon the flour into your measuring cup and level it off. Avoid scooping the flour directly with the measuring cup, as this can lead to inaccurate measurements. The most accurate method is to weigh the flour, but if you don’t have a kitchen scale, spooning and leveling will work best.
• Make it a Lighter Version: If you’d like to reduce the calorie content, you can reduce the bacon to 2 slices and omit or reduce the butter.
• Leftover Soup: This pie can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Be sure to wrap it tightly to prevent freezer burn.

FAQs

Q: Can I use store-bought gluten-free pie crust?
A: Yes! If you’re short on time or prefer convenience, you can use a pre-made gluten-free pie crust. Just make sure to follow the instructions on the packaging for baking times and temperatures.

Q: Can I use other vegetables in the filling?
A: Absolutely! Feel free to swap out the peas and carrots for other vegetables like corn, green beans, or potatoes. Just make sure to cook them thoroughly before adding to the pie.

Q: How can I prevent the crust from getting soggy?
A: To prevent a soggy bottom crust, you can pre-bake the bottom crust for 5-7 minutes before adding the filling. This helps to create a barrier that keeps the crust crisp.

Q: Can I make this ahead of time?
A: Yes, you can prepare the filling and crust ahead of time and store them separately in the refrigerator for up to 24 hours. Assemble and bake the pie when you’re ready to serve.

Nutrition Information (per serving, 1/12th of the pie)

• Calories: 436 kcal
• Total Fat: 23g
• Saturated Fat: 14g
• Trans Fat: 1g
• Unsaturated Fat: 7g
• Cholesterol: 89mg
• Sodium: 524mg
• Carbohydrates: 39g
• Fiber: 3g
• Sugar: 2g
• Protein: 18g