Gluten-Free Chicken Pot Pie
A easy single crust gluten-free chicken pot pie that is easy to make.
I am probably dating myself but I have always loved pot pie. My favorite being the frozen ones from Swanson where there was a double crust. Truthfully, I loved the crust best. My mother never made pot pie, it wasn’t on her radar, and she knew my dad would probably turn his nose up at it. I’m thinking that’s why she never made it. Enter the frozen variety which was a treat for me once in a while.
The Pot Pie Crust
By only using one pie crust this pot pie is easier to make and has less calories. The most important thing is that it doesn’t feel like you’re missing out on not having a bottom crust. Use your favorite regular or gluten-free pie crust recipe here. I like King Arthur’s Gluten-Free Pie Crust Mix. While the mix makes two pie crusts, if you have a scale you can weigh the mix and half the recipe easily. This way you can save the rest for another time. If you don’t have a scale you can make both and use half another day for something else like a pie, crostata, or make two pot pies and freeze one.Â
The Filling
The filling is pretty straighforward, you can play around with what you add to some degree. To make things easy use frozen vegetables. A blend of peas and carrots works beautifully. However, if you like green beans you can use the peas, carrots and green bean mix. Personally I leave out the potatoes but you could put some in, just make sure they are smaller pieces so they cook evenly along with the other vegetables. If you are not a celery fan you can also leave that out. Leftover chicken or turkey works best for this recipe because it saves on prep time but you can make the chicken or the turkey before you make the pie if needed. To keep this dairy-free you can use almond milk or coconut milk. I like to use a coconut almond milk creamer that’s unflavored for this it makes it really creamy. For a thickener you can use cornstarch or arrowroot starch. If you’re not dairy-free just use whole milk, half and half, or a bit of heavy cream for some richness.
Putting The Pot Pie Together
Make the pie crust first and refrigerate it if needed. While your pie dough is resting make the filling, then grab your pie pan or baking dish, butter it well. Once the filling is ready pour it into the pie pan and roll the dough on top of it. Make sure you cut a hole in the dough for venting. Brush the dough with an egg wash then place the pan onto a baking sheet to make sure it catches any spills and bake until crust is golden and filling is bubbly.
Another favorite chicken recipe that’s easy to make is Easy Roast Chicken and Veggies. The leftovers are perfect for making this pot pie and you can find that recipe here:
Gluten-Free Chicken Pot Pie
Materials
- 1 small Onion, diced
- 1 Garlic clove, minced
- 1 Celery rib, diced Optional
- 2 Cups Frozen Mixed Veggie Blend Peas & carrots, green beans, etc.
- 1/2 Tsp Thyme, dried
- 1 Tbsp Cornstarch, Arrowroot, or Tapioca Starch
- 4 Cups Diced leftover Chicken or Turkey
- 1 1/2 Cups Chicken Stock
- 1/2 Cup Milk, or favorite non-dairy milk * See Notes
- Salt & Pepper
Instructions
- Preheat the oven to 375°F.
Make The Pie Crust
- Use your favorite premade or pie crust mix for this, following package directions. Set aside. *SEE NOTE
The Filling
- In a large saute pan or deep pot warm some oil over medium heat. Then add the diced onion, celery, and minced garlic. Saute for a few minutes.
- Add the frozen vegetable mix along with potatoes if using. Stir and continue to cook until the veggies start to soften.
- Sprinkle with the arrowroot or cornstarch and mix well.
- Slowly stir in the chicken stock and thyme and bring to a simmer. You will notice it start to thicken up at this point.
- Once the veggies are tender add the diced chicken or turkey.
- Stir in the milk, salt and pepper. Let it simmer for about 5 minutes for the flavors to blend and the sauce to thicken.
- Taste and add salt and pepper to your preferance. Remove from heat.
- Grease or butter a 10-inch deep-dish pie plate or 11x 7 baking pan and place on top of a baking sheet to catch spills. Set aside.
- Pour the filling into the pie plate.
- Roll out the pie crust and put it over the filling. Make a few slits in the crust to allow steam to escape. Brush the crust with a lightly beaten egg.
- Bake for 45 -50 minutes or until the crust is brown and the filling is bubbly.