Gluten-Free Chicken Pot Pie is classic comfort food, and our friend Rachelle is the dairy-free pie crust queen! We’ve had good results making this recipe with real butter and Pamela’s GF All-Purpose Flour Blend, so feel free to make those swaps.
Goodness who doesn’t enjoy chicken pot pies – especially gluten-free chicken pot pies? I have a weak spot for comfort food, there is just something about comfort food that just makes you feel so good. I have always enjoyed cooking and baking as it is another comfort of mine, my world never does seem quite right when I’m not in the kitchen creating recipes and food for my family and friends. I get great pleasure in creating recipes for everyone, it seems that every where I go I’m thinking of what I can create next and am excited to get home to get back in the kitchen turn on the Pandora and cook.
Try this Gluten-Free Chicken Pot Pie and let me know what you think!
Gluten-Free Chicken Pot Pie Recipe
Chicken pot pie is one of those classic comfort foods that sometimes you just have to have - and this recipe for gluten-free chicken pot pie by Gluten-Free Baking By Rachelle hits the spot, any day of the year.
Servings: 2 pies
FOR THE CRUST:
- 2 cups All Purpose Gluten-free Flour
- 2/3 cups Earth Balance Shortening Sticks
- 1 teaspoon Salt
- 4-5 tablespoons Warm Water
FOR THE FILLING:
- 1 pound Boneless Skinless Chicken Breasts (or Whatever You Have On Hand), diced
- 1 cup Diced Carrots
- 1 cup Chopped Celery
- 1 whole Onion
- 1 cup Peas
- 1 cup Diced Red Potatoes
- 1/2 cup Corn
- 2 sprigs Fresh Thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 teaspoons Olive Oil
FOR THE GRAVY:
- 1/3 cup All Purpose Gluten-free Flour
- 1/3 cup Butter (I used earth balance buttery spread)
- 1 3/4 cups Chicken Stock
- 2/3 cups Rice Milk
FOR THE CRUST:
- In a medium sized metal bowl add 2 cups all purpose gluten-free flour (Jules), 2/3 cup earth balance shortening sticks, 1 teaspoon salt, using a pastry cutter or two knives cut mixture until it resembles a course meal, slowly add 1 Tablespoon of water at a time careful not to add to much or dough will become sticky, when dough comes together form two separate dough balls and wrap individually in plastic wrap.
- Let rest on counter for 30 minutes. **DO NOT REFRIGERATE DOUGH**
- After the dough has rested use the all purpose gluten-free flour (Jules) for rolling
- **NOTE** I DOUBLED THIS RECIPE TO MAKE 4 PIE CRUSTS
FOR THE FILLING:
- In a large sauté pan add carrots, celery, onion, celery, thyme, salt, pepper, red potatoes, corn, and olive oil sauté until vegetables are almost tender
- Remove from heat and add chicken and peas, stir until combined
- In a medium sauté pan cook on medium high heat add butter and flour to create a roux, add salt and pepper to taste cook for 2-3 minutes stirring constantly with a whisk, slowly add chicken stock and rice milk continuing to stir briskly removing all chunks, cook until mixture thickens.
- After mixture has thickened remove from the heat and add to vegetable mixture making sure mixture is thoroughly combined.
- Pour mixture into prepared pie plates and seal with rolled top, decorate as you desire and bake for 45-50 at 350 degrees F or until mixture is bubbly and crust is golden.