gluten-free pot pie
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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.
Prep Time35 mins
Cook Time50 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie recipe, gluten-free chicken pot pie, gluten-free dinner recipe, gluten-free main dishes, gluten-free pie recipe
Servings: 2 pies
Author: Gluten-Free Baking By Rachelle

Ingredients

FOR THE CRUST:

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:

Instructions

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.