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Gluten-Free Chicken Pot Pie

Gluten-Free Chicken Pot Pie
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This easy Gluten-Free Chicken Pot Pie features a flaky, buttery gluten-free crust and a hearty, creamy filling packed with tender chicken and fresh vegetables. Perfect for cozy, family-friendly dinners, this comforting dish offers a wholesome twist on a classic favorite, suitable for those avoiding gluten or anyone craving satisfying comfort food.

Ingredients

Scale

Chicken and Vegetables

  • 2 cups cooked, shredded chicken breast or thigh
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup peas

Crust

  • 2 1/2 cups gluten-free flour blend
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/2 teaspoon salt
  • 6–8 tablespoons ice-cold water

Filling Sauce and Seasonings

  • 1/4 cup gluten-free flour blend (for sauce thickening)
  • 2 cups chicken broth
  • 1 cup milk or dairy substitute (such as almond or oat milk)
  • 3 tablespoons unsalted butter
  • 1 teaspoon fresh thyme or rosemary, chopped
  • Salt and pepper, to taste
  • 1 egg or 2 tablespoons milk substitute (for egg wash)

Instructions

  1. Prepare the Filling: Start by sautéing diced carrots, celery, and onions in butter over medium heat until tender. Stir in cooked chicken, peas, and seasonings including thyme, salt, and pepper. In a separate bowl, whisk together gluten-free flour, chicken broth, and milk until smooth, then pour into the vegetable and chicken mixture. Cook, stirring frequently, until the sauce thickens and coats all ingredients evenly.
  2. Make the Gluten-Free Crust: In a large bowl, combine gluten-free flour blend with chilled butter and salt. Use a pastry cutter or your hands to mix until crumbly. Gradually add ice-cold water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a ball, flatten slightly, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  3. Assemble the Pie: Divide the dough in half. Roll out one half on a lightly floured surface and fit it into a pie dish. Pour the prepared chicken filling evenly into the crust. Roll out the remaining dough and cover the pie, trimming any excess dough. Crimp the edges to seal and cut a few slits on the top crust to allow steam to escape during baking.
  4. Bake to Perfection: Brush the crust with an egg wash or milk substitute for a golden finish. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, until the crust is crisp, browned, and the filling is bubbly. Let it rest for a few minutes before serving.

Notes

  • Use cold ingredients: Keep butter and water chilled to achieve a flakier pie crust.
  • Don’t overmix dough: Mix just until combined to avoid a tough crust texture.
  • Pre-cook vegetables: Softening veggies before assembly ensures even cooking inside the pie.
  • Adjust thickness: Add more broth or flour to the filling sauce to reach your desired consistency.
  • Rest before baking: Let the assembled pie chill for 15 minutes to prevent shrinking during baking.

Nutrition

Keywords: Gluten-Free Chicken Pot Pie, comfort food, gluten-free crust, chicken pot pie recipe, dairy-free options, cozy dinner, family-friendly, gluten-free baking

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