Are you ready for the ultimate cozy comfort food experience? Picture this: a buttery, flaky crust enveloping a creamy filling brimming with tender chicken and vibrant veggies! Yes, I’m talking about Gluten-Free Chicken Pot Pie!
This recipe is a dream come true for anyone who has a gluten intolerance or simply wants to enjoy a warm hug in the form of food! Let’s dive into this delicious adventure together!
Table of Contents
Why This Recipe Will Become Your Go-To Comfort Food
Why should everyone fall in love with this Chicken Pot Pie? Right from the rich, homemade crust to the savory filling, every bite is simply irresistible! You get the satisfying crunch of the pastry combined with the warmth and comfort of the chicken, carrots, and peas, all somehow wrapped up in a spin of nostalgia. Plus, it’s gluten-free! Whether you’re hosting friends or just treating yourself (you totally deserve it), this pot pie is sure to delight everyone at the table!
Creating the Rich and Savory Gluten-Free Chicken Pot Pie
Ready to get cooking? This recipe is straightforward and features simple steps that will have you feeling like a culinary superstar! Let’s roll up those sleeves and get started!
Ingredients for Gluten-Free Chicken Pot Pie:
- 3 cups all-purpose gluten-free flour blend
- 1/2 teaspoon salt (omit if using salted butter)
- 2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
- 1 cup butter (2 sticks), cold – cut into small pieces
- 8-10 tablespoons milk, cold
- 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 corn starch)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
Step-by-Step: Assembling and Baking Your Masterpiece
- For the crust, preheat your oven to 425°F (220°C).
- In a medium mixing bowl, combine the gluten-free flour, salt, and xanthan gum.
- With a pastry knife (or a knife and fork), cut the cold butter into the flour until the pieces are the size of small peas.
- Add the cold milk, and mix until combined. You may need to use your hands to work the milk into a moist, rollable dough.
- Divide the dough in half and roll each ball on a gluten-free floured surface until approximately 10 inches in diameter. Alternatively, you can roll it between two pieces of wax paper.
- Place one circle of dough into a pie pan and trim the edges if necessary.
- For the filling, combine chicken, carrots, and peas in a medium saucepan. Cover with water and boil for 15 minutes. Drain and set aside. If using precooked chicken, just cook the peas and carrots, then add the chicken after draining!
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in the gluten-free flour, salt, and pepper.
- Slowly stir in the chicken broth and milk. Simmer over medium-low heat until thick, then remove from heat and set aside.
- Place the chicken and veggie mixture in the bottom crust until it’s about halfway full. Pour the rich gravy mixture over the top, filling it about 3/4 full.
- Cover with the top crust, seal the edges, and cut away excess dough. Don’t forget to cut small slits into the top to let steam escape!
- Bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbling with deliciousness!
- Allow it to cool for 15 minutes before digging in!
What to Serve With Gluten-Free Chicken Pot Pie
This gluten-free chicken pot pie is a complete meal on its own, but if you want to elevate your dining experience, consider serving it with a fresh side salad or some roasted veggies. A light, tangy vinaigrette complements the richness of the pie beautifully!
Storage and Make-Ahead Tips of Gluten-Free Chicken Pot Pie
Want to whip this up ahead of time? You can prepare the filling and crust separately and store them in the fridge for up to two days! When you’re ready to enjoy it, simply assemble and bake as directed. Leftovers? No problem! Keep your pie covered in the fridge for up to 3 days! Just reheat it in the oven to keep that crust crispy!
Expert Tips for the Perfect Gluten-Free Chicken Pot Pie
- Make sure your butter is really cold! This will help create that light, flaky crust we all crave.
- Don’t skip the freezing step. If you have time, chilling the assembled pie for a bit can help the crust maintain its shape while baking!
- Want a little zing? Add in some herbs like thyme or parsley to the filling for extra flavor flair!
Recipe Variations and Substitutions
Feel free to play around a bit! You can swap in different vegetables like corn or green beans based on your preference. If you’re a fan of creamy goodness, add a splash of cream to the filling for an ultra-rich flavor! You could also use leftover turkey for a holiday twist!
FAQs
- Can I use a store-bought gluten-free crust? Absolutely! If you’re ever short on time, a ready-made gluten-free pie crust can work wonders!
- Is there a dairy-free option for this recipe? Yes! You can use dairy-free butter and plant-based milk to make this pot pie entirely dairy-free!
- Can I freeze the pie? Yes indeed! Assemble the pie but do not bake it. Wrap it tightly and store it in the freezer. When you’re ready to enjoy it, bake it straight from frozen, just increase the baking time a bit!
Get ready to enjoy this scrumptious gluten-free chicken pot pie that’s bursting with comfort and flavor! Your taste buds are in for a cozy, joyous treat! Happy cooking, friends!
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The Ultimate Guide to a Perfect Gluten-Free Chicken Pot Pie
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Craving a classic comfort food? Our ultimate gluten-free chicken pot pie recipe delivers a rich, creamy filling packed with tender chicken and veggies, all nestled under a perfectly flaky, buttery crust. Follow our easy-to-step instructions and expert tips to master this cozy, delicious, and satisfying meal. Perfect for family dinners and special occasions, even for those with a gluten intolerance.
Ingredients
For the Crust:
3 cups all-purpose gluten-free flour blend
1/2 teaspoon salt (omit if using salted butter)
2 teaspoons xanthan gum (omit if your blend contains it)
1 cup butter (2 sticks), cold, 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 corn starch)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk
Instructions
For the Crust:
Preheat your oven to 425°F (220°C).
In a medium mixing bowl, combine the gluten-free flour, salt, and xanthan gum.
With a pastry knife, cut the cold butter into the flour until the pieces are the size of small peas.
Add the cold milk, and mix until combined. You may need to use your hands to work the milk into a moist, rollable dough.
Divide the dough in half and roll each ball on a gluten-free floured surface until approximately 10 inches in diameter.
Place one circle of dough into a pie pan and trim the edges if necessary.
For the Filling:
Combine chicken, carrots, and peas in a medium saucepan. Cover with water and boil for 15 minutes. Drain and set aside. (If using precooked chicken, just cook the peas and carrots, then add the chicken after draining).
In the same saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in the gluten-free flour, salt, and pepper.
Slowly stir in the chicken broth and milk. Simmer over medium-low heat until thick, then remove from heat.
Place the chicken and veggie mixture in the bottom crust, filling it about halfway. Pour the gravy mixture over the top, filling it about 3/4 full.
Assembly and Baking:
Cover with the top crust, seal the edges, and cut away excess dough.
Cut small slits into the top to let steam escape.
Bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbling.
Allow it to cool for 15 minutes before serving.
Notes
Expert Tips: Make sure your butter is very cold to create a flaky crust. Chilling the assembled pie for a bit before baking can help the crust hold its shape. For extra flavor, add herbs like thyme or parsley to the filling.
Storage and Make-Ahead: You can prepare the filling and crust separately and store them in the fridge for up to two days. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven to keep the crust crispy.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American / Comfort Food
Nutrition
- Serving Size: 1/8 of the pie
- Calories: 550 – 650
- Sugar: 4 – 6g
- Sodium: 800 – 1000mg
- Fat: 35 – 45g
- Saturated Fat: 15 – 20g
- Unsaturated Fat: 10 – 15g
- Trans Fat: 0
- Carbohydrates: 45 – 55g
- Fiber: 3 – 5g
- Protein: 25 – 30g
- Cholesterol: 90 – 120mg