Gluten-Free Chicken Pot Pie
Crispy on the top and colorful and gooey in the middle, this chicken pot pie recipe is allergen-friendly comfort food at its finest!
Equipment
- 1 Crockpot or Instant Pot
- 2 Large Glass Bowls
- 1 Chef Knife
- 1 Veggie Chopper
- 1 Cutting Board
- 1 Large Mesh Strainer
- 1 Dutch Oven or 9x13 Baking Pan
- 1 Rolling Pin
Ingredients
Filling
- 4-5 cups chicken (cooked, chopped) 3-4 chicken breasts or 3-4 lb roaster chicken
- ~2 cups onion, peeled and finely chopped approx. 1 large
- ~2 cups carrots, peeled and finely chopped approx. 6 medium
- ~2 cups celery, finely chopped approx. 8 stalks
- ⅓ cup butter can substitute ghee or olive oil
- ½ cup gluten free flour blend
- 2 cups chicken broth or bone broth can use leftover broth from cooking chicken
- 2 cups milk can substitute dairy-free alternative
- 1 can peas, rinsed and drained
- 1 can potatoes, rinsed and chopped
Crust
- 1 cup gluten-free flour blend
- ⅓ cup gluten-free oat flour
- ¼ cup butter or lard can substitute coconut oil or dairy-free butter
- ¼ cup oil olive or avocado
- 4-5 tbsp iced water
- Dash salt if using unsalted butter/oil
Instructions
Filling
- If starting with uncooked chicken, place the chicken in an instant pot or slow cooker with at least 1 cup of broth or water (if using instant pot).
- Cook the chicken for 8 minutes/lb (instant pot) or 4-6 hrs on high/8-10 hours on low (slow cooker).
- Once chicken is cooked, remove from the slow cooker to cool. Chop or shred and set aside.
- If using the chicken broth, strain into a glass measuring cup and set aside.
- If making a butter crust, take the butter out of the fridge to soften.
- Preheat the oven to 400 degrees.
- Using a veggie chopper or chef knife, finely chop the onions, carrots and celery and place into large pot or Dutch oven.
- Add the butter or ghee and saute over medium-high heat for ~5-10 minutes until the veggies are softened and translucent.
- While the veggies are sauteing, combine the chicken broth and milk in a 4 cup glass bowl or measuring cup and microwave for approximately 4 minutes to warm (this step isn’t necessary, but helps the mixture to boil and thicken more quickly).
- Once the veggies are soft, add the gluten-free flour and stir over medium heat for approximately 2 minutes to create a roux.
- Add the chicken broth and milk (or warmed mixture) to the veggie roux. Reduce heat to medium, stirring almost constantly until the mixture begins to thicken and bubble. Stir for 1-2 minutes until fully thickened.
- Stir in shredded chicken.
- Drain and rinse peas and potatoes (dice potatoes if necessary) and stir into the pot-pie mixture.
- Add salt and pepper to taste.
- If using a Dutch oven, set mixture aside. If using pie plates or other sized pans, pour the mixture into the pan(s) and set aside. Note: this mixture will fill 2 pie plates or 1-9x13 pan.
Crust
- Combine flour, salt, butter and oil with a pastry blender to form pea-sized clumps.
- Stir in ice water and use your hands to form into a ball. If it’s too crumbly, add an additional tablespoon of water.
- Flatten the dough ball into a disk and roll out onto waxed paper (~12” circle for Dutch oven or ~1” larger than the edge of the pan/pie plate that you’re using).
- Trim off rough edges and very carefully flip the waxed paper on top of the pot pie pan.
- Crimp edges and feel free to make a fun design for air holes.
- Bake for 25-30 minutes until crust is flaky and pot-pie is bubbly. The gluten-free crust may still appear light colored when fully cooked.
Notes
*Multitasking and pre-prepping can help this recipe to go faster. While the chicken is cooking, begin working on steps 5 and beyond. You can also precook the chicken and/or make the crust dough in advance and store in the fridge or freezer until ready to use.
**This is a single crust recipe. If you choose to bake in 2 large pie plates, you will need to double the crust recipe.