Gluten Free Chicken Pot Pie is the classic comfort dish revamped. Delicious buttery pie crust with creamy chicken and vegetable filling.
Making savory gluten-free dishes is not always as challenging as making gluten-free baked goods. In many dishes you can just swap the rice for the pasta, or use gluten-free pasta.
That is not the case for chicken pot pie.
First you have the crust. Gluten-free pie crust is its own beast.
It has to be flaky and tender, AND not fall apart into a pile of crumbs. It has taken me a long time to come up with a gluten-free pie crust that I love.
Normally I am an all-purpose gluten-free flour gal. I have my own rice flour blend that I love for cakes and cookies, but you need something a little different to make a good pie crust.
Sorry, but that means saying good-bye to your favorite all-purpose gluten-free flour, but just for this recipe.
The crust is made with a combination of sorghum, millet, rice, and tapioca flours. They give it a great texture and flavor.
I use all butter, which gives the crust awesome flavor and a nice flake, but if you have to stay away from dairy you can use your favorite butter substitute.
How you cut the butter into the flours is really important to getting a great flaky crust. There are some step by step photos in my all-butter gluten-free pie crust recipe so that you can see exactly what you are looking for.
Now on to the filling. Oh, the creamy filling! With tender potatoes, fresh carrots, and sweet peas.
Normally the filling is thickened with a flour roux, but instead I use rice flour. You can also use any all-purpose gum-free gluten-free blend that is rice flour based.
Once you have all your ingredients chopped and diced it is really easy to make the filling. Sauté all the vegetables in butter, and then you add the flour and cook it to cook out the starchy floury flavor (and add a great nutty flavor.)
Add some broth, a little bit of milk (again, if going dairy-free just use an unsweetened almond, cashew, soy, etc. milk) and cook until it is thick and creamy.
Does making a double crusted pie seem like too much work? You can the filling soup-style and make pie crust toppers.
So easy, just roll out the pie crust and cut it into rounds the size of your bowls. Bake it at 375°F for 18-20 minutes or until it is golden brown.
You could just skip the flaky, buttery, tender crust too, but why would you want to do that?
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Also, make sure you know what to serve with chicken pot pie to create a filling, well-rounded meal!
Gluten Free Chicken Pot Pie Recipe
Ingredients
- 2/3 cup Sorghum Flour
- 2/3 cup Millet Flour
- 2/3 cup Tapioca Starch
- 2/3 cup Rice Flour
- 1 1/2 teaspoons Xanthan Gum
- 1 teaspoon Salt
- 1 cup Butter Cold
- 1 tablespoon Apple Cider Vinegar
- 4-7 tablespoons Ice Water
- 1 pound Boneless Skinless Chicken Tenders Breasts or thighs
- 1 tablespoon Olive Oil Vegetable oil
- 1/4 cup Butter
- 1 1/2 cups Diced Celery About 3 stalks
- 1 1/2 cups Diced Carrots About 3-4 medium carrots
- 2 cups Diced Onion About 1 medium-large onion
- 2 cups Diced Potatoes About 3 medium potatoes
- 1/4 cup Rice Flour
- 3 cups Chicken Broth
- 1/2 cup Milk
- 1 cup Frozen Peas
- Salt and Pepper To taste
Instructions
- In a medium-sized mixing bowl whisk together the flours, xanthan gum, and salt.
- Add the butter and using a pastry cutter or 2 knives cut the butter into the flours until it looks like very coarse crumbs with some large chunks of butter about the size of your fingernail(see picture).
- Add the apple cider vinegar, and then add the ice water 1 tablespoon at a time, mixing lightly with a fork until it starts to pull together into a crumbly looking dough. If you pinch in between your fingers it should easily come together into a dough. It took me 4 Tablespoon of water, but depending on your climate, your flour, and the weather you might need more.
- Divide the mixture in half and dump each half onto a large square of plastic wrap, and use the plastic wrap to form the dough into a disc, handling it as little as possible.
- Wrap the discs tightly in the plastic wrap and let it rest in the fridge for 30 minutes. (Don’t let it rest much longer, it will dry out.)
- Roll out the first disc of dough between 2 large pieces of plastic wrap or parchment paper until it is 1/8-1/4" thick.
- Remove the top sheet of plastic wrap and transfer the crust to a 9-inch pie pan by lifting the crust up using the bottom sheet of plastic wrap, and then flipping it over into the pan. Gently press the crust into the corners of the pan, repair any tears, and then trim the edges.
- Heat a large heavy bottomed pot over medium-high heat. Season the chicken generously with salt and pepper, drizzle the oil in the pan, and cook the chicken, turning half way through. Remove the chicken from the pan to cool, and then once cooled cut it into bite-sized pieces and set aside for later.
- Add the butter to the pot and melt. Then add the celery, carrots, and onions. Sauté until the onions have just started to turn translucent (about 10 minutes.)
- Add the potatoes and continue to sauté until the potatoes are soft, about another 10 minutes.
- Sprinkle the flour over the vegetable and cook while stirring for about 10 minutes. The flour may just start to turn golden in parts.
- Add the broth and the milk and bring to a boil while stirring. Let it continue to boil until it is thickened.
- Turn off the heat, add the frozen peas and the cooked chicken, and season to taste with salt and pepper.
- Preheat oven to 375°F.
- Fill the crust with the filling and roll the second disc of dough out just like the first, placing it gently over the filling. Trim the edges and then crimp as desired. Cut a few slices into the top of the crust to allow steam to escape.
- Bake for 50-60 minutes, or until the crust is starting to turn a nice golden brown.
- Let cool slightly before cutting.