Description
This gluten free chicken pot pie is a cozy, family-favorite classic made with tender chunks of chicken, a medley of colorful veggies, and a creamy, savory filling – all tucked beneath a golden, flaky gluten-free crust.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup diced carrots
- 1 cup diced celery
- ¾ cup frozen peas
- ½ cup chopped yellow onion
- 4 tablespoons unsalted butter (or dairy-free alternative)
- ¼ cup gluten-free all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk of choice (dairy or non-dairy)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 sheet gluten-free pie crust or puff pastry
- ½ cup corn kernels
- ½ cup sliced mushrooms
- 2 tablespoons chopped parsley or chives
Instructions
- Step: Preheat oven to 400°F and lightly grease baking dish.
- Step: Sauté onion, carrots, and celery in butter until softened.
- Step: Stir in flour and cook for 2–3 minutes to create a roux.
- Step: Gradually whisk in chicken broth, then add milk; simmer until thickened.
- Step: Stir in thyme, salt, pepper, peas, and chicken; heat through.
- Step: Pour filling into prepared dish.
- Step: Lay crust over the top, trim edges, and cut vents.
- Step: Bake 30–35 minutes until golden and bubbly.
- Step: Let cool for 10 minutes before serving.
Notes
Make sure your gluten-free flour blend includes xanthan gum or a binding agent for the best thickening and texture. This dish can also be made dairy-free with simple milk and butter swaps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: chicken pot pie gluten free, gluten free chicken pot pie