Gluten Free Chicken Pot Pie Keeps You Warm On A Chilly Day

When winter starts to creep, 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 winter 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.

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

chicken pot pie crust ingredients fountainof30 

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

Chicken Pot Pie filling ingredients

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.

Chicken Pot Pie butter and flour in food processor fountianof30

crust in food processor fountainof30

pie crust for chicken pot pie in food processor fountainof30

dough for crust in ball in white bowl fountainof30 

chicken pot pie filling in fry pan fountainof30

chicken pot pie filling in crust fountainof30

top crust on chicken pot pie fountainof30

pie crust before baking fountainof30

pie crust close up fountainof30

brushing butter on pie crust fountainof30

baked chicken pot pie fountainof30

gluten fee chicken pot pie out of oven fountainof30

 baked crsut gluten free chicken pot pie fountainof30

 

slice out of chicken pot pie fountainof30

serving gluten free chicken pot pie fountainof30

 

Yield: 8

Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie

This homemade chicken pot pie is hearty and gluten free.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

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 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

Instructions

      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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 507Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 159mgSodium: 652mgCarbohydrates: 42gFiber: 4gSugar: 6gProtein: 15g
Lauren Dimet Waters Signature

You might also like: Salsa Verde Chicken Enchiladas Are Easy To Make and Gluten-Free and Yummy and Healthy Veggie Loaded Chickpea Nuggets (Gluten Free).

Are you following Fountain Of 30 on Facebook, Twitter, Instagram and Pinterest? We’ve got lots going on, so join in on the fun! Subscribe to our newsletter here.  You don’t want to miss a post and promise not to bug you to death. We also started a Facebook Group called Growing Younger for women to discuss everything good and bad about being over 40. Additionally Lauren now hosts a podcast called Beauty is a Bitch! and a weekly Instagram Live series called “Growing Younger Gabfest with Lauren.”

Please pin!

homemade chicken pot pie fountainof0

3 thoughts on “Gluten Free Chicken Pot Pie Keeps You Warm On A Chilly Day”

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe