Get ready to experience the ultimate comfort food without the gluten! Our Easy Gluten-Free Chicken Pot Pie is about to become your new favorite weeknight dinner solution. Imagine a golden, flaky crust hiding a creamy, hearty filling packed with tender chicken and colorful vegetables - all without a trace of gluten. Whether you're managing celiac disease, gluten sensitivity, or simply looking to switch up your meal routine, this recipe promises to satisfy your comfort food cravings while keeping things completely gluten-free.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup gluten-free pie crust
- 2 cups chicken broth
- 1/4 cup gluten-free flour
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your chicken pot pie cooks evenly and gets a nice golden crust.
- In a large mixing bowl, combine the shredded cooked chicken, diced carrots, and peas. Mix well to evenly distribute the ingredients.
- In a medium saucepan over medium heat, melt 1/4 cup of gluten-free flour into 2 cups of chicken broth. Stir continuously to avoid lumps, cooking until the mixture thickens and bubbles, about 5-7 minutes.
- Once the chicken broth mixture has thickened, reduce the heat to low and stir in 1/2 cup of milk. Season with salt and pepper to taste. Continue to cook for an additional 2-3 minutes until well combined and heated through.
- Pour the thickened chicken broth mixture over the chicken and vegetable mixture in the large bowl. Stir until all ingredients are evenly coated with the sauce.
- Roll out the gluten-free pie crust on a lightly floured surface to fit your pie dish. If using a store-bought gluten-free pie crust, follow package instructions for preparation.
- Transfer the chicken and vegetable mixture into a 9-inch pie dish. Spread it evenly across the bottom of the dish.
- Carefully place the rolled-out gluten-free pie crust over the filling, pressing the edges to seal. You can create a decorative edge or simply crimp the edges with a fork.
- Cut a few slits in the top of the pie crust to allow steam to escape during baking. This will help prevent the crust from becoming soggy.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the chicken pot pie from the oven and let it cool for about 5-10 minutes before serving. This will help the filling set up a bit more.
- Slice the chicken pot pie into servings and enjoy your delicious, gluten-free meal!
Tips
- Always use a reliable gluten-free flour blend for your pie crust to ensure the best texture and taste.
- Make sure to thoroughly mix your chicken broth and flour to prevent any lumps in your sauce.
- Let the pie rest for 5-10 minutes after baking to allow the filling to set and make cutting easier.
- For extra flavor, consider adding herbs like thyme or rosemary to your filling.
- If the crust edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Use a meat thermometer to ensure your chicken is fully cooked before assembling the pie.
- For a crispy crust, brush the top with an egg wash before baking.
- Prep ingredients in advance to make the cooking process smoother and faster.
Nutrition Facts
Calories: 168kcal
Carbohydrates: 18g
Protein: 13g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 12mg
