Gluten Free Chicken Pot Pie
This gluten free chicken pot pie is a comforting and nutritious twist on a classic dish, featuring a creamy chicken filling with tender vegetables all enveloped in a golden flaky crust. Perfect for a quick gluten free pot pie dinner, this easy gluten free pot pie recipe will satisfy your comfort food cravings while keeping it healthy!
Ingredients
- 1 recipe extra flaky gluten free pie crust
- 6 tablespoons unsalted butter (84 g)
- 3 tablespoons extra virgin olive oil (42 g)
- 2 large yellow onions , peeled and chopped
- ½ teaspoon kosher salt , plus more to taste
- ⅛ teaspoon freshly ground black pepper , plus more to taste
- 1 ½ pounds skinless boneless chicken breasts , cooked and cubed (see Recipe Notes)
- ½ cup gum-free gluten free flour blend (70 g) (46 g superfine white rice flour, 15 g potato starch, 9 g tapioca starch/flour)
- 4 cups chicken stock (32 fluid ounces)
- ½ cup whole milk or cream (4 fluid ounces)
- 12 ounces frozen peas and carrots , thawed slightly
- 1 egg egg wash (1 egg + 1 tablespoon milk, beaten)
Instructions
- Prepare the pie crust per the recipe. Roll the dough onto parchment paper to a 1/8-inch thickness and refrigerate while preparing the filling.
- Preheat your oven to 375°F and grease a 10-inch round ovenproof dish or four 6-inch individual dishes.
- In a large saucepan, melt butter over medium heat. Add olive oil, onions, salt, and pepper. Sauté until translucent (about 6 minutes).
- Slowly sprinkle in the flour, stirring constantly. Cook for 2 minutes until fragrant and nutty.
- Gradually add chicken stock and milk, stirring until the mixture simmers and thickens.
- Add mixed vegetables and chicken. Stir well and spoon the filling evenly into the prepared dish(es).
- Top with the chilled dough, crimping or pinching the edges to seal. Trim excess crust and cut an 'X' on top for steam to escape.
- Brush with egg wash, place on a rimmed baking sheet, and bake for 35 minutes or until golden brown.
- Let cool slightly and serve.