When winter starts to creep in, who doesn’t love to sink into a homey chicken pot pie? It’s comforting and just what the doctor ordered when you’re craving a warm, savory dish during the cold months. When I was a little girl my mom would keep a few Swanson frozen pot pies in the freezer, but she was also known to make a delicious homemade chicken pot pie too…with a homemade crust. Obviously I liked her version better, and wished she would make it more often. Over the years I stayed away as I lead a more gluten-free lifestyle. However last year I made a delicious turkey pot pie with leftover Thanksgiving turkey and rediscovered my love for a baked pie with vegetables and a creamy sauce.

Easy Gluten Free Chicken Pot Pie

So I got to thinking, why not make an easy gluten-free chicken pot pie recipe that the whole family will love? This scrumptious gluten-free chicken pot pie is made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy-like sauce.

Chicken Pot Pie Crust

And the homemade crust is quite delicious…unlike many other gluten-free ones I have tried and tasted. Most are not buttery and flaky which is the key to a successful homemade chicken pot pie. Besides using the obvious gluten-free flour, the secret ingredient is vinegar.

Is Chicken Gluten Free?

Chicken is gluten-free unless fillers are added during processing. Many of those fillers to add flavor are not gluten-free, so your best bet is to use organic chicken. Also many chicken broths are not gluten-free. So be sure to check the label. A shortcut I use is to buy an organic rotisserie chicken at the store, serve it for dinner, and then use the left-over meat for this recipe to make it truly an easy chicken pot pie.

Gluten Free Chicken Pot Pie

Yields: 8 servings | Prep: 30 minutes | Cook: 30 minutes | Total: 1 hour

 

Crust Ingredients:

• 2 ½ cups gluten free flour blend
• 2 tablespoons sugar
• 1 teaspoon xanthan gum (omit if your flour blend contains it)
• 1 teaspoon salt
• 1 cup unsalted butter, cold and diced
• 2 egg
• 6 tablespoons cold water
• ½ teaspoon apple cider vinegar

Filling Ingredients:

• 1 tablespoon avocado oil
• 1 ½ 15 oz cans mixed vegetables, drained (can substitute with frozen mixed vegetables)
• 1 ½ cup gluten free chicken broth
• ¼ cup milk of choice
• 8 oz cooked chicken, shredded
• 1 tablespoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons cornstarch + ¼ cup warm water
• Optional: 1 egg and water to brush on crust

Directions:

1. In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine. Add cold diced butter into food processor and pulse until mixture resembles coarse crumbs.
2. In a small bowl, add egg, cold water and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into food processor and pulse a few more times until dough is just moistened.
3. Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill while preparing next steps.
4. While the dough is chilling, add oil and drained mixed vegetables to a large saute pan on medium heat. Add chicken broth, milk, onion powder and salt and pepper. Allow to simmer for 5-7 minutes, stirring occasionally.
5. Mix cornstarch and warm water in a small bowl. Pour the slurry into saute pan and stir to combine. Increase heat to high and allow liquid to come to a boil, then turn off the heat and stir in the shredded chicken. Allow the mixture to cool on the stove while following next steps.
6. Preheat oven to 400 degrees.
7. Remove chilled pie dough from the refrigerator and use a knife to cut the dough in half. Place half back in the refrigerator and transfer the other half of pie dough to a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle. Transfer the dough to an ungreased pie pan and press into place – flattening the crust against bottom and sides as well as touching up any cracks. Pour chicken and vegetable filling over pie crust and set aside while preparing second pie crust, repeating the same process.
8. Cover mixture with second pie crust. Pinch and seal the edges – trimming excess crust as needed.
9. Optional: To give the crust a golden brown color, add an egg and a splash of water to a small bowl. Beat with a fork and brush over the top and edges of the crust.
10. Use a knife to cut four slits in the center of the pie. Place the pie on a baking sheet and bake in preheated oven for 30 minutes or until golden brown. Allow pie to cool for 5-10 minutes before serving.

 

 

 

You might also like to make these healthy snacks: Crispy Garlic Baked Kale Chips: How to Make Them In The Oven and These Yummy Keto Bacon Jalapeño Poppers Are A Game Day Hit.

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