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Flaky Gluten-Free Chicken Pot Pie: A Comfort Classic

Gluten-Free Chicken Pot Pie

Golden, bubbling gluten-free chicken pot pie on wood, steam rising.

Okay, let's dive into the delicious world of gluten-free baking! Today, we're tackling a true comfort classic: Gluten-Free Chicken Pot Pie. Now, I know what you might be thinking – pot pie, gluten-free? Can it even be good? The answer, my friend, is a resounding YES! I've tinkered and tested this recipe more times than I care to admit, all in the pursuit of that perfect flaky crust and savory, soul-warming filling. And trust me, this version doesn't disappoint.

I have to be honest, pot pie carries a lot of childhood nostalgia for me. My grandma used to make these huge, steaming pies on cold winter days, and the smell alone would fill the house with happiness. This recipe is my attempt to recapture that magic, all while keeping it completely gluten-free for everyone to enjoy. It's about creating something that's not just a meal, but a warm hug from the inside out. And let's be real, who doesn't need that sometimes?

Ingredients: The Building Blocks of Comfort

For the Flaky Gluten-Free Crust:

  • 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add ½ tsp if it doesn't)
  • ½ teaspoon salt
  • ½ cup (1 stick) very cold unsalted butter, cut into small cubes
  • ¼ cup very cold vegetable shortening
  • ½ cup ice water
  • 1 egg, beaten (for egg wash)

For the Savory Chicken Filling:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup frozen peas
  • 1 cup frozen mixed vegetables (corn, green beans, carrots)
  • ½ cup gluten-free chicken broth
  • ¼ cup heavy cream (or a dairy-free alternative like full-fat coconut milk for a richer flavor)
  • 2 tablespoons gluten-free all-purpose flour blend
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions: Let's Get Cooking!

  1. Prepare the Crust: In a large bowl, whisk together the gluten-free flour and salt. Add the cold butter and shortening to the bowl. Using a pastry blender (or your fingers, if you're brave!), cut the butter and shortening into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces. Tip: It's important to keep everything cold for a flaky crust, so don't overwork the mixture.
  2. Add the Water: Gradually add the ice water, a tablespoon at a time, mixing with a fork until the dough just comes together. It shouldn't be too wet. Divide the dough in half (one for the bottom crust and one for the top). Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Sauté the Vegetables: While the dough is chilling, let's get started on the filling. Heat the olive oil in a large skillet (a good cast-iron skillet works wonders for even heating) over medium heat. Add the chopped onion, carrots, and celery, and cook until they start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Build the Filling: Stir in the shredded chicken, frozen peas, and frozen mixed vegetables. Cook for a few minutes until the vegetables are partially thawed. In a small bowl, whisk together the gluten-free chicken broth, heavy cream (or dairy-free option), and gluten-free flour until smooth. This slurry will help thicken the filling.
  5. Combine & Simmer: Pour the broth mixture into the skillet with the chicken and vegetables. Add the dried thyme, salt, and pepper. Bring the mixture to a simmer, stirring occasionally, and cook until the sauce thickens, about 5-7 minutes. Tip: If the filling is too thick, add a tablespoon of chicken broth at a time until you reach your desired consistency.
  6. Assemble the Pie: Preheat your oven to 375°F (190°C). Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to fit the bottom of a 9-inch pie dish. Carefully place the dough into the pie dish. Pour the chicken and vegetable filling into the crust – let that savory goodness fill the pie!
  7. Top It Off: Roll out the remaining disc of dough to create the top crust. Gently place it over the filling, and press the edges together with the bottom crust to seal. Use a knife to cut a few slits in the top crust to allow steam to escape.
  8. Brush & Bake: Brush the top crust with the beaten egg for a beautiful golden finish. Pro Tip: For extra flakiness, brush the crust with a bit of melted butter, too! Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Cool & Serve: Let the pot pie cool for at least 10-15 minutes before slicing and serving. This allows the filling to set up a bit, making it easier to serve.

Tips & Tricks for Pot Pie Perfection

  • Make it Your Own: Feel free to customize the filling with your favorite veggies. Mushrooms, potatoes, or even a bit of roasted red pepper would be excellent additions.
  • Spice it Up: If you like a little kick, add a pinch of red pepper flakes to the filling.
  • Crust Variations: Don't stress if you don't have shortening. You can use all butter in the crust (but it might be a little harder to work with). You could even add a little parmesan cheese to the crust dough for extra flavor!
  • Freezing for Future Feasts: You can assemble the pot pie up to the baking stage, wrap it tightly in plastic wrap, and freeze it for later enjoyment. When you're ready to bake, add 15-20 minutes to the baking time.
  • Individual Pot Pies: Use ramekins and create cute, individual pot pies! This makes for elegant and fun servings.
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[Recipe Card]

Title: Gluten-Free Chicken Pot Pie

Prep Time: 45 minutes Cook Time: 45 minutes Total Time: 1 hour 30 minutes

Servings: 6-8

Ingredients:

  • Crust:1 ½ cups gluten-free all-purpose flour blend, ½ tsp salt, ½ cup cold unsalted butter, ¼ cup cold shortening, ½ cup ice water, 1 egg
  • Filling:1 Tbsp olive oil, 1 medium onion, 2 carrots, 2 celery stalks, 2 cloves garlic, 2 cups shredded chicken, 1 cup frozen peas, 1 cup mixed frozen veggies, ½ cup gluten-free chicken broth, ¼ cup heavy cream, 2 Tbsp gluten-free all-purpose flour, 1 tsp dried thyme, ½ tsp salt, ¼ tsp black pepper

Instructions:

  1. 1.Combine crust ingredients; chill dough.
  2. 2.Sauté vegetables; add chicken & frozen veggies.
  3. 3.Combine broth, cream, and flour; mix into filling. Thicken.
  4. 4.Line pie dish with one crust; add filling.
  5. 5.Top with second crust; seal and vent.
  6. 6.Brush with egg wash. Bake at 375°F (190°C) for 35-40 min.

Enjoy your homemade, comfort-food classic!

Product Recommendations (Organic Integration)

And there you have it! A gluten-free Chicken Pot Pie that will surely get you a hug... or at least a very happy tummy. Give it a try and let me know how it goes in the comments! I'm always looking for new variations and love hearing from you. Until next time, happy baking!

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