Picture this: a golden, flaky crust that crumbles gently beneath your fork, revealing a hearty, creamy filling brimming with tender chicken, vibrant vegetables, and a medley of comforting flavors. That, my friends, is the magic of a gluten-free chicken pot pie.

In a world where dietary restrictions often seem like culinary obstacles, this recipe is a testament to the fact that you can still enjoy the cozy, soul-soothing embrace of a classic pot pie without a hint of gluten. Whether you’re following a gluten-free lifestyle by necessity or choice, this dish promises satisfaction in every mouthful.

Join me on a culinary journey as we explore the art of creating a gluten-free chicken pot pie that not only caters to dietary needs but also elevates comfort food to a whole new level. From the carefully selected ingredients to the step-by-step cooking process, I’ll guide you through this recipe, sharing my personal experiences and insights to ensure your pot pie turns out nothing short of perfection. So, roll up your sleeves and let’s embark on this flavorful adventure together!

Gluten Free Crock Pot Soup

Recipe Ingredients:

For the Pie Crust:

2 1/2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum (if your flour blend doesn’t contain it)
1 cup cold unsalted butter, cubed
1 teaspoon salt
6-8 tablespoons ice water

For the Filling:

1.5 pounds boneless, skinless chicken breast, cooked and diced
1/3 cup unsalted butter
1/3 cup gluten-free all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk (dairy or non-dairy)
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, diced
1/3 cup onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley

Annies Gluten Free Soup

Ingredient Notes:

Creating a gluten-free pie crust that mirrors the taste and texture of the traditional version is an art, and the flour blend you choose is at the heart of it. Opt for a high-quality gluten-free all-purpose flour that contains a mix of grains and starches. Personally, I’ve had great success with a blend that includes rice flour, tapioca starch, and potato starch.

When it comes to the filling, using tender, cooked chicken breast ensures the perfect bite. It’s vital to season the filling appropriately, striking a balance between the earthy thyme and rosemary, enhancing the flavors without overpowering. Freshly minced garlic adds a delightful aromatic essence.

The vegetables, a colorful medley of carrots, peas, celery, and onions, inject both nutrition and vibrant hues. Opt for fresh, crisp veggies to bring a satisfying crunch to the filling. As for the liquid components, a combination of chicken broth and milk creates a creamy, luscious sauce that marries the ingredients together harmoniously. Whether you choose dairy or a non-dairy alternative, ensure it’s unsweetened for the best results. And of course, a good measure of butter provides that rich, comforting flavor we associate with pot pies.

In the end, the beauty of this recipe lies in the careful selection and balance of these ingredients, creating a gluten-free chicken pot pie that’s both flavorful and nourishing, appealing to taste buds while respecting dietary needs.

Hot And Sour Soup Gluten Free

How to Make This Recipe:

Preparing the Pie Crust:

Combine Dry Ingredients:
Start by whisking together the gluten-free all-purpose flour, xanthan gum (if needed), and salt in a large mixing bowl.
Incorporate Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until it resembles coarse crumbs.
Add Water:
Gradually add ice water, one tablespoon at a time, and gently mix until the dough comes together. Be cautious not to overmix; the dough should hold together but not be sticky.
Form the Dough:
Divide the dough into two equal portions and shape each into a disc. Wrap them in plastic wrap and refrigerate for at least 1 hour, allowing the dough to chill and become easier to handle.

Preparing the Filling:

Cook the Chicken:
Season the chicken breasts with salt, pepper, and a bit of olive oil. Cook them thoroughly, then let them cool before dicing into bite-sized pieces.
Saute the Vegetables:
In a large skillet, melt butter over medium heat. Add onions, garlic, carrots, celery, and sauté until the vegetables are slightly tender.
Create the Sauce:
Stir in the gluten-free all-purpose flour and cook for a minute. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens and becomes a creamy sauce. Add thyme, rosemary, parsley, salt, and pepper.
Combine the Filling:
Add the cooked chicken and peas to the sauce, stirring to combine. Let the mixture simmer for a few minutes until all components meld together. Adjust seasoning to taste.

Assembling and Baking:

Preheat the Oven:
Preheat your oven to 425°F (220°C).
Roll Out the Crust:
Roll out one portion of the pie crust on a lightly floured surface to fit your pie dish. Carefully transfer it to the bottom of the dish.
Add the Filling:
Pour the chicken and vegetable mixture into the prepared crust.
Top with Crust:
Roll out the second portion of pie crust and place it over the filling. Seal and crimp the edges, and make a few small slits on top to allow steam to escape.
Bake:
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
Allow the pie to cool for a few minutes before slicing and serving. Enjoy the warm, comforting flavors of your gluten-free chicken pot pie!

Gluten Free Lentil Soup

Storage and Freezing Instructions:

Storage:

Store any leftover gluten-free chicken pot pie in an airtight container in the refrigerator. It can last for 3-4 days, maintaining its flavors and textures.

Freezing:

Yes, you can freeze the gluten-free chicken pot pie for future meals. Here’s how:

Prepare for Freezing:
Ensure the pot pie has cooled completely. It’s best to freeze it before baking, but if it’s already baked, that’s fine too.
Wrap and Protect:
If unbaked, wrap the pie tightly with plastic wrap or aluminum foil. For an already baked pie, consider using an airtight container or wrapping it in several layers of plastic wrap.
Label and Date:
Clearly label the wrapping with the date of preparation to keep track of its freshness.
Freeze:
Place the wrapped or packaged pie in the freezer, making sure it’s on a flat surface. Freeze for up to 2-3 months for optimal quality.
Thawing and Baking:
To bake a frozen, unbaked pot pie, preheat the oven to 425°F (220°C), and bake from frozen for about 30-40 minutes until golden and bubbling.

Tips to Make This Recipe:

Dos:

Chill the Dough Well: Ensuring the pie crust dough is thoroughly chilled before rolling and baking contributes to its flakiness.
Season Gradually: Season the filling in stages to taste, ensuring the flavors meld harmoniously without being overpowering.
Pre-cook Chicken: Pre-cooking the chicken before adding it to the filling ensures it’s tender and perfectly cooked within the pie.

Don’ts:

Don’t Overmix the Dough: Overmixing the dough can lead to a tough crust, so stop as soon as it holds together.
Avoid Overcrowding Veggies: Overcrowding the skillet with vegetables can make them soggy instead of maintaining a desirable crispness.

Key Points:

Patience with Crust: Be patient and take time with the pie crust; a well-made, gluten-free crust is the foundation of this delicious dish.
Balance Flavors: Strive for a well-balanced filling, ensuring no single flavor dominates the dish. Taste and adjust seasoning as needed.
Consistent Size: Dice the chicken and vegetables into consistent, bite-sized pieces for even cooking and a pleasing aesthetic in the pie.

Frequently Asked Questions:

Q: Can I use a different gluten-free flour for the pie crust?
A: Absolutely! You can experiment with other gluten-free flour blends, but make sure it’s designed for baking and contains a mix of grains and starches.
Q: Can I use a store-bought gluten-free pie crust?
A: Yes, you can use a pre-made gluten-free pie crust if you’re looking to save time. Just ensure it fits your pie dish and follow the baking instructions.
Q: Is it possible to make the pie ahead of time and bake it later?
A: Yes, you can prepare the pie ahead of time and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time.
Q: Can I substitute chicken with another protein?
A: Absolutely! You can use cooked turkey, tofu, or even a medley of vegetables for a vegetarian version. Adjust seasoning accordingly.
Q: How can I prevent the bottom crust from becoming soggy?
A: To prevent a soggy bottom crust, pre-bake the crust for a few minutes before adding the filling. This creates a barrier and keeps the crust crisp.

Gluten Free Chicken Pot Pie

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time