Gluten Free Chicken Pot Pie Recipe

      6 Servings

Ingredients

For the Pie Crust:
  • 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
For the Filling:
  • 1 pound Boneless Skinless Chicken Tender, 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

Directions

For the Pie Crust:

  1. In a medium-sized mixing bowl whisk together the flours, xanthan gum, and salt.
  2. 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).
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.

For the Filling:

  1. 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.
  2. 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.)
  3. Add the potatoes and continue to sauté until the potatoes are soft, about another 10 minutes.
  4. Sprinkle the flour over the vegetable and cook while stirring for about 10 minutes. The flour may just start to turn golden in parts.
  5. Add the broth and the milk and bring to a boil while stirring. Let it continue to boil until it is thickened.
  6. Turn off the heat, add the frozen peas and the cooked chicken, and season to taste with salt and pepper.

To Bake the Pie:

  1. Preheat oven to 375°F.
  2. 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.
  3. Bake for 50-60 minutes, or until the crust is starting to turn a nice golden brown.
  4. Let cool slightly before cutting.

Recommended

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Cuisine:
Gluten Free
Category:
Gluten Free Baking
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Dinner Recipes, Easy Dinner Recipes, Winter Recipes, One Pot Meal Recipes, Chicken Recipes, Vegetable Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Chilling:
Total Time:
Related Post:
Published:
Author: Brianna Hobbs
Recipe Yields: 6 servings
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 135 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 343
Calories 776

% Daily Value*
66%
Total Fat 43g
123%
  Saturated Fat 25g
42%
Sodium 1013mg
25%
Total Carbohydrate 75g
9%
  Dietary Fiber 7g
  Sugars 5g
46%
Protein 23g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Brianna Hobbs

About Brianna

Brianna is the blogger behind Flippin' Delicious, which we think is a perfectly apt name for everything you'll find on her site. Here on Food Fanatic, you'll find her helping to make gluten free dinners everyone can enjoy.