Gluten Free Chicken Pot Pie
A comforting gluten-free chicken pot pie filled with tender chicken and colorful vegetables, all enclosed in a flaky crust.
Ingredients
Filling
- 1 pound cooked chicken, diced Use leftover or rotisserie chicken for convenience.
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup milk (dairy or non-dairy) Almond or oat milk can be used for dairy-free.
- 1 tablespoon corn starch
- to taste Salt and pepper
Crust
- 1 gluten-free pie crust (store-bought or homemade) Ensure it's gluten-free.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until they are tender.
- To the sautéed vegetables, add garlic powder, thyme, salt, and pepper. Stir well, then pour in the chicken broth and milk. Bring the mixture to a gentle simmer.
- In a small bowl, mix the corn starch with a tablespoon of water, then stir it into the simmering mixture. Cook for another 2-3 minutes until the sauce thickens.
- Add the diced cooked chicken and peas to the skillet. Stir everything together and ensure it’s heated through.
- Line a pie dish with the gluten-free pie crust. Pour the chicken filling into the crust.
- Place another layer of dough on top to cover the filling. Seal the edges and cut a few slits in the top to let steam escape.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
Notes
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. This dish can also be frozen; wrap well to avoid freezer burn.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 3g
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