Gluten Free Chicken Pot Pie Recipe

Gluten Free Chicken Pot Pie Recipe

It was the first time we’d ever spent a Thanksgiving without having anyone else join us. My kids were at the tail end of the flu that was going around, and nobody wanted to come over – which I completely understand.  But it felt weird cooking only for the 5 of us on a holiday.

So I got up early that morning and began creating new recipes we hadn’t eaten before. I wanted it to feel a little more special than just any other night when I cook.  I began pulling all kinds of food from the freezer, fridge, garden and pantry - I was like a mad scientist in an apron, I made a terrible mess of the kitchen, and by the time dinner rolled around, I was exhausted!

However, the resulting main dish was a Gluten Free Chicken Pot Pie Recipe that quickly became a family favorite.

It can be prepared with just about any meat, or none at all. And the veggies can range from frozen or whatever’s fresh at your farmers market!  Best of all, I make it with my Gluten Free Pie Crust using my Erika’s All Purpose Gluten Free Flour Recipe so all of us can eat together.  It freezes fantastically & can be prepared in bulk so you can have it ready for dinner in a pinch!

The special tools featured in this recipe are:

gluten free chicken pot pie recipe


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Gluten Free Chicken Pot Pie Recipe
 
Prep time
Cook time
Total time
 
Gluten Free Chicken Pot Pie Recipe - Makes (1) 9" Pot Pie - But you can scale this recipe to however large or small you want to. Click here for my Gluten Free Pie Crust Recipe.
Author:
Recipe type: Dinner
Cuisine: Gluten Free
Serves: 1 8" Pie or 6-8 Slice
Ingredients
BOIL INGREDIENTS:
  • 2 Fresh or Frozen Boneless Chicken Breasts or Thighs (Boiled & Cubed or Shredded) - Feel free to use your favorite meat, or make it Vegetarian!
  • 4 Cups (32 oz) of Chicken Broth/Stock
SAUTE INGREDIENTS:
  • 3 Cloves Garlic - minced
  • ½ Sweet Onion - chopped
  • ¼ Cup Olive Oil
  • 1 Stalk Celery - sliced thin
  • 2½ Cups Fresh or Frozen Veggie Mix (peas, carrots, corn, green beans, edamame, etc...)
  • Salt & Pepper to Taste
THICKENER:
Instructions
  1. Boil Chicken in the Chicken Broth in a large pot until Chicken is done. Then shred or cube Chicken into small pieces.
  2. In Deep Fry Pan, Sauté Garlic & Onion in Olive Oil until soft.
  3. Add Celery & Fresh/Frozen Veggies to Sauté and stir until well mixed and warm.
  4. Add Sauté Ingredients to the Chicken & Remaining broth from what you boiled the Chicken in, and stir until mixture returns to boil.
  5. Add in Erika's All Purpose Gluten Free Flour 1 Tablespoon at a time until mixture is thick.
  6. Pour into prepared Gluten Free Pie Crust Shell & Top with Gluten Free Pastry Crust.
  7. Place prepared Chicken Pot Pie on Foil Lined Baking Sheet to catch any boil-over & mess.
  8. Cut 4 small slits in top center, and bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
  9. Cool for 10 minutes and serve. Tastes great hot or cold.
  10. Store leftovers in airtight container for up to 3 days in fridge.
BULK PREPARATION & FREEZING:
  1. You can easily prepare this recipe in bulk - I usually make 4 at a time. I cook 1 for dinner and freeze the others without cooking them. There's no need to defrost the Pot Pie before placing it in the oven at 425 for 45 min - 1 hour. I generally test the center with my thermometer to make sure the center is thoroughly thawed and reaches at least 100 degrees.

Gluten Free Chicken Pot Pie Ingredients

Boil then Shred the Chicken

Saute the Onions & Garlic in Olive Oil

Add in Veggies

Add in the Chicken & Broth

Season with Salt & Pepper \ Add Gluten Free Flour to Thicken \ Pour into uncooked Gluten Free Pie Shell

Top with Gluten Free Pastery Crust

Gluten Free Chicken Pot Pie

Personal Sized Pot Pies

Freezes Great

Freeze Uncooked Pot Pies & Cook them Later!

Comments

    • says

      LOL! =) When that happens I always say ‘Stupid Smart Phone!’ We miss you guys too! Just the idea that you’ve got chilly days ahead makes me miss the fall weather… But I’ll just walk into the cold case at Costco for 30 seconds in my shorts & tank top & get my fix. =) Hugs to all of you! xo

  1. Debby Bolte says

    This is theBest Pot pie ever. Your crust was simply AMAZING! Flakey and tasty with out the after taste, unlike any other gluten free crust I have tried in two years. My husband even loved it and he doesn’t do gluten free but if it taste this good he will Thank you for sharing this recipe.

    • says

      Hi Debby!

      Thank you so much for the sweet feedback, I’m so glad that it turned out well and that your family enjoyed it! All of my recipes have to pass my husband’s taste test too – which is no easy task! =)

      Enjoy & God Bless!
      ~ Erika

  2. Kathy says

    Where do you buy Palm Shortening? I called Whole Foods, Central Market, and Sprouts and none of them carried it.

  3. Jamie says

    This pot pie recipe looks promising, but I would really like the thick creamy sauce that I recall potpies had. I think its called” bachmel” sauce or something like that. Its made by cooking flour in a pot on the stove and adding milk little bits at a time. I wonder if its possible to make the sauce with a milk alternative and king author multi purpose gf flour? Would you need to add xanthan gum, or other binder? Very currious. Thanks again for this good recipe. BLESSINGS IN CHRIST<3

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