Gluten Free Chicken Pot Pie

by Lyndall Kriedemann

An easy recipe for gluten-free chicken pot pie. The classic double crust pot pie filled with chicken, vegetables, and a creamy sauce. This gluten-free chicken dinner recipe also has a dairy-free option. 

Ingredients 

Gluten-Free Crust

Filling

  • 2 cups cooked chopped chicken
  • 1 large potato peeled and diced
  • 2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
  • 1 cup water
  • 3 teaspoons butter, Dairy-free use Plant butter.
  • 1/3 cup Glutagon all-purpose flour, 
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 2 teaspoons onion powder
  • 1 1/2 cups chicken broth
  • 2/3 cup milk, Dairy-free use unsweetened almond or coconut milk.

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions 

  1. Prepare 2 pie crusts by doubling gluten-free pie crust recipe, including chilling.
  2. Place a baking sheet on the lower rack of the oven. Preheat the oven to 220°C and grease a 23cm pie dish with cooking oil cooking spray.
  3. Place one of the gluten-free pie dough into the bottom of the greased pie dish. Make sure it is smooth.
  4. Place the diced potatoes and frozen vegetables in a large pot. Cover the vegetables with the 1 cup water to cover and cook over medium heat for 10-15 minutes, until potatoes are soft. Drain the vegetables and place in a bowl.
  5. Add the butter to the pot and melt over medium heat. In a small bowl whisk together the milk and gluten-free flour. Stir in gluten-free flour and seasonings, whisking continuously until smooth.
  6. Add the chicken broth, stirring frequently until thick. Remove the pot from heat.
  7. Stir in the chopped chicken and vegetables. Pour the filling into the pie crust.
  8. Place the remaining pie crust over the top of the filling and pinch the edges shut. Cut slits in the top of the pot pie.
  9. Whisk together the egg and the water in a small bowl and brush it all over the top crust.
  10. Bake for 30-35 minutes, or until golden brown.
  11. Allow the pot pie to cool for 10 minutes and serve!

Notes

  • Double recipe for Gluten-Free Pie Crust.
  • As a shortcut, you can use pre-cooked chicken. Leftover chicken is awesome in a pot pie.   
  • Three chicken breasts diced also makes 3 cups. 
  • Don’t wait for the filling to cool before putting it into the pie crust. The hot filling will start cooking the crust before it even goes into the oven.
  • Put a cookie sheet in the oven while preheating it. Baking the pot pie on a preheated cookie sheet helps make the dough stay firm to the pie filling.
  • Bake your pot pie on a lower baking rack. Having the pie closer to the heat source will help your bottom crust not to be soggy.
  • Don’t skip the egg wash step, or you won’t get that pretty golden crust. If you can’t have eggs, you can brush the top of the crust with milk.
  • For the dairy-free option, use Plant butter and unsweetened almond milk.
  • The pot pie can be made ahead of time. The crust can be refrigerated for up to 5 days or in the freezer for up to 3 months. Thaw the crust overnight in the refrigerator before using it. The chicken pot pie filling can be made one day in advance, just cover and refrigerate.
  • The pot pie can be frozen. Make the pot pie in a freezer-safe pan (like a metal pan). Wrap the entire pot pie, top, and the bottom of the pot or pie pan, with freezer plastic wrap. Then wrap the entire pot pie again from top to bottom with aluminum foil. Place the double wrapped pot pie in the freezer. The pot pie does not need to be thawed. Add about 20 minutes to your baking time if you bake it frozen. You can also thaw the pot pie in the refrigerator and then bake as directed. An unbaked or baked pot pie freezes for up to 2-3 months.

 

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