This Gluten-Free Chicken Pot Pie is a comforting and hearty dish filled with tender chicken, vegetables, and a creamy sauce, all topped with a flaky, gluten-free crust. Perfect for anyone avoiding gluten, this version has all the warmth and coziness of the classic dish, with a few simple adjustments to keep it gluten-free.
Ingredients:
For the filling:
- 2 tablespoons olive oil or butter
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/3 cup gluten-free all-purpose flour (or cornstarch)
- 2 cups chicken broth (gluten-free)
- 1 cup milk or cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the gluten-free crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (if your flour blend doesn’t contain it)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 egg, lightly beaten
- 3-4 tablespoons cold water
Instructions:
- Prepare the filling:
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Stir in the gluten-free flour or cornstarch and cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the chicken broth and milk, stirring constantly until the sauce thickens, about 5-7 minutes. Add the cooked chicken, frozen peas, thyme, salt, and pepper. Let the filling simmer for another 5 minutes, then remove from heat.
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Make the gluten-free crust:
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in the beaten egg and add cold water, one tablespoon at a time, until the dough comes together. Knead the dough gently until smooth, then wrap it in plastic wrap and chill for 15-20 minutes.
- Assemble the pot pie:
- Pour the chicken and vegetable filling into a 9-inch pie dish or casserole dish. Roll out the gluten-free dough on a lightly floured surface to fit over the top of the dish.
- Place the dough over the filling, trimming any excess and crimping the edges. Cut a few small slits in the top of the crust to allow steam to escape.
- Bake the pot pie:
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, cover the edges with foil.
- Serve: Let the pot pie cool for about 10 minutes before serving. Enjoy warm with a side salad or on its own.
This Gluten-Free Chicken Pot Pie is a comforting, savory meal that’s perfect for gluten-free eaters, offering all the delicious flavors of the classic dish with a flaky, gluten-free crust!
