Wheat Free Chicken Pot Pie
This cozy gluten-free chicken pot pie is the perfect comfort food with a creamy filling and flaky crust, made easy for weeknight dinners.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded or chopped Rotisserie chicken works great.
- 1 cup carrots, chopped Fresh or frozen.
- 1 cup peas Fresh or frozen.
- 1 cup celery, chopped Fresh or frozen.
- 1 cup onion, chopped Fresh or frozen.
- 2 cups chicken broth Low sodium is preferred.
- 1 cup milk or unsweetened dairy-free milk Almond milk or oat milk is recommended.
- 1/3 cup gluten free flour blend For thickening.
- 2 tablespoons butter or olive oil For sautéing.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme Or any fresh herbs you prefer.
Crust Ingredients
- 1 package wheat free crust Gluten free pie crust, biscuit dough, or puff pastry.
Instructions
Preparation
- Preheat your oven to 400°F. Lightly grease a pie dish or 8x8 baking dish.
- In a large skillet, melt butter (or warm olive oil) and cook onion, carrot, and celery for about 5 to 7 minutes until they soften.
- Sprinkle in gluten free flour and stir for 1 minute to help the sauce thicken.
- Slowly pour in broth, then milk, stirring continuously until it becomes a creamy sauce.
- Add chicken, peas, and any cooked diced potatoes. Season with salt, pepper, garlic powder, and thyme. Simmer for 2 to 3 minutes.
- Pour filling into your baking dish. Top with wheat free crust and cut a few slits for steam.
- Bake for 22 to 30 minutes, until the top is golden and the filling is bubbly.
- Let it rest for 10 minutes before serving to help the filling thicken.
Notes
Store leftovers in the fridge for up to 4 days. Reheat in the oven for best results or in the microwave in short bursts.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gSodium: 700mgFiber: 3gSugar: 2g
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