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Gluten Free Chicken Pot Pie Recipe

★★★★★ 5 from 4 reviews
  • Author: A Little Insanity - Erika
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9" Pie or 6-8 Slices 1x
  • Category: Dinner
  • Cuisine: Gluten Free

Description

This Gluten Free Chicken Pot Pie Recipe is light & flakey and delicious! You can scale this recipe for bulk preparation.

Ingredients

Scale

PIE CRUST:

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
  • 1/2 Sweet Onion – chopped
  • 1/4 Cup Olive Oil
  • 1 Stalk Celery – sliced thin
  • 2 1/2 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.

Notes

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.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 100

Find it online: https://alittleinsanity.com/gluten-free-chicken-pot-pie-recipe/