Gluten Free Chicken Pot Pie Casserole
This gluten free chicken pot pie casserole combines creamy chicken and vegetables beneath a flaky, buttery crust for a deliciously wholesome and comforting meal perfect for the whole family.
Ingredients
- 2 3/4 cups gluten-free flour
- 1/2 teaspoon salt
- 1 cup cold butter (chopped into pea-sized pieces)
- 1/2 cup cold milk
- 2 tablespoons butter (for cooking)
- 3/4 cup chopped onion (or 2 teaspoons onion powder)
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 8 ounces sliced mushrooms (chopped into small pieces)
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons potato starch
- 2-3 tablespoons gluten-free flour
- 1/2 cup milk
- 1 3/4 cups chicken broth
- 2 cups cooked chicken (cubed or shredded)
Instructions
- Preheat your oven to 425°F and ensure your baking dish is ready to go.
- Combine gluten-free flour and salt in a mixing bowl, then cut in cold butter until the texture resembles coarse crumbs.
- Slowly stir in the cold milk until a dough forms. Divide the dough in half, wrap one portion, and refrigerate.
- Roll out the remaining dough and press it into the bottom and sides of your casserole dish, then poke holes with a fork and prebake for 5-7 minutes.
- Start the filling by melting butter in a large saucepan. Add onions, carrots, and celery, cooking for about 6 minutes until softened.
- Stir in mushrooms, cooking for another 7-10 minutes, then add peas, salt, and pepper.
- Sprinkle potato starch and gluten-free flour over the veggies, stir to coat, and cook for a minute.
- Pour in milk and broth, stirring constantly until the mixture thickens. Add cooked chicken and simmer 2-3 minutes before removing from heat.
- Pour the filling into the pre-baked crust. Roll out the refrigerated dough and either make shapes with a cookie cutter or cover the filling fully with the rolled dough.
- Bake the casserole for 35 minutes until the crust is golden brown. Allow to cool for 10 minutes before serving.
Notes
Optional recipe notes or tips.