If you were going to make a list with the ultimate comfort foods on it, chicken pot pie would definitely be on that list. In terms of comfort food, it is just about as comforting as it gets. There is nothing like walking into your house when one of these savory pies is in the oven. The delicious smell just hits your nose immediately and your stomach will just start rumbling. I swear, when I just know that I am going to be making one of these, I start salivating. This dish is particularly amazing during those colder months because it will just warm you up from the inside out.
Yield: 10 servingsAuthor: Kimberly Llewellyn
Gluten Free Chicken Pot Pie
Don't miss out on chicken pot pie ever again! This recipe is not only tastes amazing but is easy to put together. Any one can make this delicious savory dish that is the ultimate comfort food!
prep time: 40 minscook time: 45 minstotal time: 85 mins
ingredients:
Gluten Free Pie Crust
- 3 cups gluten free flour blend (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cubed and cold
- 1 large egg
- 2/3 cup buttermilk
Pot Pie Filling
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 1 cup sliced carrots (about 2 medium carrots)
- 1/2 cup diced celery
- 2 cloves minced garlic
- 1/3 cup gluten free flour blend (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken (I use a rotisserie chicken, just make sure it is gluten free)
- 1 cup frozen peas
instructions
Make the Pie Crust
- Place all the dry ingredients into a mixer and blend together.
- Add the cold, cubed, unsalted butter to the flour mixture while the mixer is on low.
- Mix until the mixture resembles coarse meal.
- Whisk egg and buttermilk together in a small bowl.
- Turn mixer on low and slowly pour egg mixture into flour mixture.
- Mix dough on low until it forms a ball.
- Allow dough to rest in the refrigerator for at least 30 minutes. *You can make the night before and let dough rest overnight.
Make the Pot Pie
- Heat butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.
- Whisk in the gluten free flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened.
- Stir in shredded chicken and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400 degrees F.
- Remove dough from the refrigerator. On a lightly floured plastic cutting board roll out half of the dough and flip over into pie plate. Pat with your fingers, making sure it is smooth. Trim the extra overhang of the dough with a knife and discard.
- Fill the pie plate with the pot pie filling and then roll out the second half of the pie crust. Drape over filled pie plate and seal the edges by crimping with a fork or your fingers. With a knife, slice a few small slits in the center of the top crust. Using a brush, brush crust and edges with beaten egg.
- Bake for 45 minutes, or until crust is golden brown. I sometimes use a pie crust shield or tin foil to protect the edges from browning too soon. Cool for 10 minutes, cute into slices and serve.
NOTES:
This pie works great with a rotisserie chicken or any left over chicken that you may have. This pie also freezes well. Cool completely and freeze up to 1 month. You can freeze the whole pie or just slices.
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