Gluten-Free Chicken Pot Pie Recipe From Scratch
Description
Nothing beats the classic comfort of a delicious homemade chicken pot pie. This gluten-free version is sure to please even the pickiest of eaters. It’s creamy, packed with chicken and vegetables, and has a tasty gluten-free crust that’s flaky and golden. It’s a great option for a hearty meal that the whole family can enjoy. Plus, it’s easy to make and can be prepped ahead of time for busy weeknights.
Prep Time
For this recipe, you’ll need about 20 minutes of prep time. This includes chopping vegetables, cooking the chicken, and prepping the crust. You can save some time by using store-bought gluten-free pie crusts, but making your own is worth the effort.
Cook Time
Once the crust and filling are prepped, the pot pie needs to bake in the oven for 45 minutes. During this time, the crust will become golden and crispy, and the filling will heat through and become ooey-gooey delicious.
Ingredients
For the crust:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1/2 cup coconut oil, chilled
- 1/2 cup cold water
For the filling:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken
- 1 cup frozen peas, thawed
- 1/2 cup gluten-free chicken broth
- 1/3 cup gluten-free all-purpose flour
- 2 tablespoons fresh thyme, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup full-fat coconut milk
- 2 tablespoons nutritional yeast
Instructions
1. Preheat oven to 375°F. Grease a 9-inch pie plate.
2. Make the crust: In a large bowl, whisk together the gluten-free flour, xanthan gum, and salt. Cut in the chilled coconut oil until it resembles coarse crumbs. Add cold water, one tablespoon at a time, stirring in between each addition, until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead a few times until it forms a ball. Roll the dough out into a 12-inch circle and place in the greased pie plate. Crimp the edges with a fork and set aside.
3. Make the filling: Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrots, and celery and sauté until softened, about 5 minutes. Add the garlic and cook for another minute. Add the cooked chicken, peas, chicken broth, flour, thyme, salt, and pepper and stir to combine. Cook for about 5 minutes, stirring occasionally, until the mixture thickens. Remove from heat and stir in the coconut milk and nutritional yeast.
4. Pour the filling into the prepared pie crust and spread it out evenly. Bake for 45 minutes, until the crust is golden and the filling is bubbling. Let cool for at least 10 minutes before slicing and serving.
Equipment
For this recipe, you’ll need a 9-inch pie plate, a large bowl, a rolling pin, and a large skillet.
Notes
This recipe is easily adaptable to your own tastes and preferences. Feel free to use any type of gluten-free flour, or swap out the vegetables for your favorites. You can also use any type of cooked chicken, such as rotisserie, or use cooked turkey or beef instead.
Nutrition: Per Serving
Calories: 567
Total Fat: 31.5g
Saturated Fat: 14.2g
Cholesterol: 74mg
Sodium: 523mg
Carbohydrates: 53.7g
Fiber: 5.9g
Sugar: 4.3g
Protein: 18.3g
Recipe Tips
- For a golden, flaky crust, make sure to chill the coconut oil before adding it to the flour mixture. Chilling the oil helps create a light and flaky texture in the crust.
- If you’re short on time, you can use store-bought gluten-free pie crusts instead of making your own.
- To save time on busy weeknights, you can prep the crust and filling ahead of time and store them in the refrigerator until you’re ready to bake.
- This recipe can also be made in individual ramekins for individual pot pies. Simply divide the filling and crust evenly among the ramekins and bake for 25-30 minutes.
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