Gluten-Free Chicken Pot Pie recipe

It’s funny how certain dishes just have the power to transport you right back to childhood. For me, chicken pot pie was always that dish. Warm, comforting, and utterly satisfying, it was a staple in our home, especially during chilly evenings. But then came the gluten-free journey for our family, and suddenly, many of those beloved classics seemed off-limits. The thought of a gluten-free pot pie? Frankly, it sounded like a culinary challenge. Could we really capture that same flaky crust and creamy, savory filling without traditional wheat flour? Well, let me tell you, after countless attempts and tweaks, this Gluten-Free Chicken Pot Pie recipe has not only met but exceeded our expectations. It’s become a regular feature on our dinner table, loved by gluten-free and non-gluten-free family members alike. The crust is surprisingly tender and flaky, the filling is rich and flavorful, and that classic pot pie comfort is absolutely there. Honestly, you wouldn’t even know it’s gluten-free unless someone told you. This recipe has truly brought back the joy of chicken pot pie to our home, and I’m so excited to share it with you so you can experience the same deliciousness. Get ready to rediscover a timeless classic, completely gluten-free!

Ingredients

Crafting the perfect Gluten-Free Chicken Pot Pie starts with selecting the right ingredients. For a truly exceptional result, focusing on quality and freshness is key. Let’s break down everything you’ll need for both the flaky, golden crust and the savory, comforting filling.

For the Gluten-Free Pie Crust:

• Gluten-Free All-Purpose Flour Blend (with xanthan gum): 3 cups. This is the cornerstone of our gluten-free crust. It’s crucial to use a blend that already contains xanthan gum or a similar binder. Xanthan gum is essential in gluten-free baking as it mimics the elasticity and structure that gluten provides, resulting in a less crumbly and more workable dough. Not all gluten-free flour blends are created equal, so choose a reputable brand known for baking. King Arthur Measure for Measure, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, or Cup4Cup are all excellent options. Avoid using single-ingredient flours like almond flour or coconut flour for this recipe, as they will not provide the necessary structure for a traditional pie crust.
• Cold Unsalted Butter: 1 cup (2 sticks), cut into ½-inch cubes. Cold butter is absolutely paramount for a flaky pie crust, gluten-free or not. The cold butter, when combined with the flour, creates small pockets of fat. During baking, the water in the butter turns to steam, creating air pockets that result in a light and flaky texture. Use unsalted butter to control the overall salt level of the crust. Ensure the butter is fridge-cold right up until you use it. Some bakers even recommend freezing the butter for 15-20 minutes before starting to ensure maximum coldness.
• Vegetable Shortening (chilled): ½ cup, chilled. Vegetable shortening, like Crisco, also contributes to flakiness. It has a higher fat content than butter and melts at a higher temperature, further aiding in the development of flaky layers. Chilling the shortening is just as important as chilling the butter. You can also cut it into small cubes for easier incorporation into the flour. For a completely dairy-free option, you can substitute with a vegan butter alternative that is solid at cold temperatures, but shortening often gives a slightly more tender result in gluten-free crusts.
• Ice Water: ½ cup to ¾ cup, or as needed. Ice water is crucial for bringing the dough together without overworking it. The cold temperature prevents the gluten-free flour from developing too much structure (which is the opposite of what we want in a gluten-free crust – we want to minimize gluten development!). Add the ice water gradually, starting with ½ cup, and add more tablespoon by tablespoon until the dough just comes together into a shaggy mass. Don’t add too much water, or the dough will be sticky and difficult to work with.
• Apple Cider Vinegar: 1 teaspoon. A surprising but effective ingredient! Apple cider vinegar helps to tenderize the dough by inhibiting gluten development (even though we are using gluten-free flour, it still helps with the texture and tenderness of the crust). It also adds a subtle tang that enhances the overall flavor of the crust without being noticeable in the final baked product. You can substitute with white vinegar or lemon juice if you don’t have apple cider vinegar on hand.
• Salt: 1 teaspoon. Salt is essential for flavor in both the crust and the filling. It balances the sweetness and enhances the savory notes. Use fine sea salt or kosher salt for the best results.

For the Savory Chicken Pot Pie Filling:

• Cooked Chicken, shredded or diced: 3 cups. Cooked chicken is the star of the filling. You can use leftover roasted chicken, rotisserie chicken, or poached chicken breasts. Using rotisserie chicken is a great shortcut for convenience and flavor. Be sure to remove the skin and bones before shredding or dicing the chicken. For a vegetarian option, you can substitute with cooked chickpeas or white beans for a hearty and protein-rich filling.
• Yellow Onion, diced: 1 medium. Onion forms the aromatic base of the filling. Yellow onion provides a mild, savory flavor that complements the other ingredients. Dice the onion into small, even pieces so it cooks evenly. You can substitute with shallots for a slightly milder and sweeter onion flavor.
• Carrots, diced: 2 medium. Carrots add sweetness, color, and texture to the filling. Peel and dice the carrots into small, uniform pieces, similar in size to the diced onion. Baby carrots can also be used and are a convenient shortcut; just chop them into smaller pieces.
• Celery, diced: 2 stalks. Celery adds a subtle savory and slightly peppery note to the filling, contributing to its complexity. Dice the celery into small, even pieces, similar in size to the carrots and onion.
• Frozen Peas: 1 cup. Frozen peas provide a burst of sweetness and vibrant green color to the filling. Add them towards the end of the cooking process to prevent them from becoming mushy. You can also use other frozen vegetables like corn, green beans, or mixed vegetables, depending on your preference.
• Frozen Corn Kernels: 1 cup. Corn adds sweetness and texture to the filling. Similar to peas, add frozen corn towards the end of cooking. Canned corn (drained and rinsed) can be used as a substitute if frozen corn is not available.
• Chicken Broth: 3 cups. Chicken broth forms the liquid base of the creamy filling. Use low-sodium chicken broth to control the salt level. For a richer flavor, you can use homemade chicken broth or bone broth. Vegetable broth can be used as a substitute to make this recipe vegetarian.
• Heavy Cream: 1 cup. Heavy cream adds richness and creaminess to the filling, creating a luxurious texture. For a dairy-free option, you can substitute with full-fat coconut milk (the thick, creamy part from the top of a chilled can) or a dairy-free heavy cream alternative. Note that coconut milk will impart a slight coconut flavor.
• Gluten-Free All-Purpose Flour Blend (for thickening): ¼ cup. A small amount of gluten-free flour blend is used to thicken the filling and create a creamy sauce. Use the same gluten-free flour blend you used for the crust to ensure consistency and flavor compatibility.
• Dried Thyme: 1 teaspoon. Thyme adds a warm, earthy, and slightly lemony flavor that complements chicken and vegetables beautifully. Dried thyme is convenient, but fresh thyme (about 1 tablespoon, chopped) can also be used for a brighter flavor.
• Dried Rosemary: ½ teaspoon. Rosemary adds a fragrant, piney, and slightly peppery note that enhances the savory profile of the filling. Like thyme, dried rosemary is convenient, but fresh rosemary (about 1 teaspoon, finely chopped) can also be used.
• Bay Leaf: 1. A bay leaf adds a subtle, slightly floral and earthy aroma to the filling as it simmers. Remember to remove the bay leaf before assembling the pot pie.
• Salt: 1 teaspoon, or to taste. Adjust the salt level to your preference. Remember that chicken broth and some pre-cooked chicken may already contain salt.
• Black Pepper: ½ teaspoon, or to taste. Freshly ground black pepper adds a touch of spice and enhances the overall flavor of the filling.
• Egg Wash (1 egg beaten with 1 tablespoon water): For brushing the crust. Egg wash gives the crust a beautiful golden-brown color and a glossy sheen. It also helps to seal the edges of the crust and promote browning.

Instructions

Now that we have all our ingredients prepped, let’s move on to the step-by-step instructions for creating this delectable Gluten-Free Chicken Pot Pie. We’ll start with the crust, then move on to the filling, and finally assemble and bake the pot pie.

Part 1: Making the Gluten-Free Pie Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend and salt. Whisking ensures that the salt is evenly distributed throughout the flour, which is important for consistent flavor in the crust.
2. Incorporate Cold Fats: Add the cubed cold butter and chilled vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. The goal is to keep the butter and shortening pieces intact and cold. This step is crucial for creating flakiness. If using your fingertips, work quickly and lightly to avoid warming the butter and shortening too much.
3. Add Wet Ingredients: In a small bowl, whisk together the ice water and apple cider vinegar. Gradually add the ice water mixture to the flour mixture, starting with ½ cup. Mix gently with a fork or spatula until the dough just comes together into a shaggy mass. Be careful not to overmix, as overmixing can develop the gluten-free flour too much, resulting in a tougher crust. If the dough is too dry and crumbly, add more ice water, 1 tablespoon at a time, until it just holds together. You may not need to use all the ice water.
4. Form Dough Discs: Divide the dough in half. Gently shape each half into a disc, about ¾-inch thick. Wrap each disc tightly in plastic wrap. This step makes the dough easier to roll out later.
5. Chill the Dough: Refrigerate the dough discs for at least 2 hours, or preferably overnight. Chilling allows the gluten-free flour to fully hydrate and the fats to firm up, making the dough easier to handle and roll out. This chilling time is essential for a tender and flaky crust. If chilling overnight, allow the dough to sit at room temperature for about 10-15 minutes before rolling to soften it slightly.

Part 2: Preparing the Savory Chicken Pot Pie Filling

1. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the vegetables first helps to develop their flavor and soften them before they go into the pot pie.
2. Add Flour and Thicken: Sprinkle the gluten-free all-purpose flour blend (¼ cup) over the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux. This roux will thicken the filling and prevent it from being too watery. Cooking the flour briefly removes any raw flour taste.
3. Add Broth and Seasonings: Gradually whisk in the chicken broth, ensuring there are no lumps. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a simmer, stirring occasionally. Simmer for 10-15 minutes, or until the sauce has thickened slightly and the vegetables are tender. Simmering allows the flavors to meld together and the sauce to reduce and thicken.
4. Stir in Cream and Chicken: Reduce the heat to low. Stir in the heavy cream and shredded or diced cooked chicken. Heat through gently, being careful not to boil. Boiling after adding cream can cause it to curdle. Taste and adjust seasonings as needed, adding more salt and pepper to your preference.
5. Add Frozen Vegetables: Stir in the frozen peas and frozen corn kernels. Cook for another 2-3 minutes, or until the vegetables are heated through. Frozen vegetables cook quickly and should be added towards the end to prevent them from becoming mushy.
6. Remove Bay Leaf: Remove the bay leaf from the filling and discard. The bay leaf has imparted its flavor and is no longer needed.
7. Cool Slightly: Let the filling cool slightly while you roll out the pie crust. This will make the filling easier to handle and prevent it from melting the crust too quickly.

Part 3: Assembling and Baking the Gluten-Free Chicken Pot Pie

1. Preheat Oven and Prepare Pie Dish: Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a 9×13 inch baking dish if making a rectangular pot pie.
2. Roll Out Bottom Crust: On a lightly floured surface (use gluten-free flour blend for dusting), roll out one disc of chilled dough into a 12-inch circle (or slightly larger if using a 9×13 inch dish). Gluten-free dough can be more delicate than traditional dough, so roll it out gently and evenly. If the dough sticks, add a little more gluten-free flour to the surface. You can also roll the dough between two sheets of parchment paper for easier handling.
3. Transfer Bottom Crust to Dish: Carefully transfer the rolled-out crust to the prepared pie dish. Gently press the crust into the bottom and up the sides of the dish. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang. Crimp the edges of the crust decoratively using your fingers or a fork. You can also create a simple fluted edge.
4. Add Filling: Pour the slightly cooled chicken pot pie filling into the prepared crust. Distribute the filling evenly.
5. Roll Out Top Crust: Roll out the second disc of chilled dough into a 12-inch circle (or slightly larger if using a 9×13 inch dish). Carefully place the top crust over the filling.
6. Seal and Crimp Edges: Trim any excess dough from the top crust, leaving about a ½-inch overhang. Crimp the edges of the top and bottom crusts together to seal them tightly. You can use your fingers or a fork to create a decorative sealed edge. Make sure the edges are well sealed to prevent the filling from leaking out during baking.
7. Cut Vents: Cut several vents in the top crust using a knife or decorative cookie cutters. Vents allow steam to escape during baking, preventing the crust from becoming soggy and ensuring even cooking.
8. Brush with Egg Wash: Brush the top crust evenly with the egg wash. Egg wash gives the crust a beautiful golden-brown color and a glossy finish.
9. Bake: Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. The baking time may vary depending on your oven and the type of pie dish used. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
10. Cool Slightly and Serve: Let the pot pie cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny. Serve warm and enjoy your delicious Gluten-Free Chicken Pot Pie!

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients used.)

• Servings: 8
• Calories Per Serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per Serving:

• Protein: 25-30g
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 100-120mg
• Sodium: 500-700mg
• Carbohydrates: 30-40g
• Fiber: 2-4g
• Sugar: 5-7g

Important Note: These are estimated values and can vary based on the specific brands and types of ingredients used, as well as portion sizes. For more precise nutritional information, you can use a nutrition calculator with the exact ingredients you use in the recipe. Gluten-Free Chicken Pot Pie is a hearty and satisfying meal, but it is also relatively calorie-dense due to the crust and creamy filling.

Preparation Time

• Prep Time: 1 hour (including dough chilling time, active prep is around 30 minutes)
• Cook Time: 45-55 minutes
• Total Time: Approximately 1 hour 45 minutes to 1 hour 55 minutes (including chilling)

Breakdown:

• Crust Dough Prep (active): 20 minutes
• Crust Chilling: Minimum 2 hours (can be overnight)
• Filling Prep (active): 20 minutes
• Assembly: 15 minutes
• Baking: 45-55 minutes
• Cooling Time: 10-15 minutes

Make-Ahead Tips:

• Dough: The gluten-free pie crust dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze the dough for up to 2 months. Thaw overnight in the refrigerator before using.
• Filling: The chicken pot pie filling can be made 1-2 days in advance and stored in the refrigerator. Reheat gently before assembling the pot pie.
• Assembled Pot Pie (Unbaked): You can assemble the entire pot pie (unbaked) and store it in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.

How to Serve

Gluten-Free Chicken Pot Pie is a complete meal in itself, but it pairs wonderfully with a few simple side dishes to round out your dinner. Here are some serving suggestions:

• Simple Salad:
  • A light and fresh green salad with a vinaigrette dressing is a classic and refreshing accompaniment to the rich pot pie. The acidity of the vinaigrette cuts through the richness of the filling.
  • Consider a salad with mixed greens, cherry tomatoes, cucumbers, and a lemon-herb vinaigrette.
• Steamed or Roasted Vegetables:
  • Serve with a side of steamed green beans, broccoli, or asparagus for added nutrients and a lighter counterpoint to the pot pie.
  • Roasted root vegetables like carrots, parsnips, or sweet potatoes also pair well, adding a touch of sweetness and earthy flavor.
• Fruit Salad:
  • A light fruit salad can be a refreshing and palate-cleansing dessert after the hearty pot pie.
  • Consider a simple fruit salad with berries, melon, and grapes.
• Bread (Gluten-Free):
  • While the pot pie has a crust, some people enjoy a side of crusty gluten-free bread for dipping into any extra filling.
  • Choose a hearty gluten-free baguette or sourdough bread.
• Beverages:
  • Wine: A crisp white wine like Chardonnay or Pinot Grigio pairs well with chicken pot pie.
  • Beer: A light lager or pale ale can also complement the savory flavors.
  • Non-Alcoholic: Iced tea, lemonade, or sparkling water are refreshing non-alcoholic options.

Serving Occasions:

• Cozy Family Dinner: Perfect for a comforting and satisfying weeknight or weekend meal.
• Holiday Gatherings: A crowd-pleasing dish for Thanksgiving, Christmas, or Easter, especially for those with gluten sensitivities.
• Potlucks and Parties: Easy to transport and share, making it a great dish to bring to potlucks and gatherings.
• Special Occasions: Elevate a special occasion with this homemade gluten-free comfort food classic.

Additional Tips for the Best Gluten-Free Chicken Pot Pie

To ensure your Gluten-Free Chicken Pot Pie is a resounding success, here are five helpful tips to keep in mind:

1. Keep Ingredients Cold for a Flaky Crust: This cannot be stressed enough, especially for gluten-free pie crusts. Cold butter, cold shortening, and ice water are essential for creating a flaky texture. Work quickly to prevent the fats from warming up. If your kitchen is warm, consider chilling your mixing bowl and utensils as well. If you notice the butter becoming soft while you are working with the dough, pop it back into the refrigerator for a few minutes to firm up again.
2. Don’t Overwork the Dough: Gluten-free dough is different from traditional wheat dough. Overmixing can actually make it tougher, not more tender. Mix just until the dough comes together into a shaggy mass. Gentle handling is key throughout the process. When rolling out the dough, use a light touch and avoid stretching or pulling it excessively.
3. Use the Right Gluten-Free Flour Blend: As mentioned earlier, not all gluten-free flour blends are created equal. Choose a high-quality blend that is specifically designed for baking and already contains xanthan gum. Using a blend formulated for baking will give you the best results in terms of texture and flavor. Experiment with different brands to find one you prefer, but start with recommended brands like King Arthur, Bob’s Red Mill 1-to-1, or Cup4Cup.
4. Pre-Cook Your Vegetables: Sautéing the onions, carrots, and celery before adding them to the filling ensures they are tender and flavorful in the final pot pie. Raw vegetables may not fully cook through during the baking time and can result in a slightly crunchy texture in the filling. Sautéing also helps to develop the flavor of the vegetables and create a richer, more complex filling.
5. Don’t Skip the Chilling Time for the Dough: Chilling the dough is not just a suggestion; it’s a crucial step. Chilling allows the gluten-free flour to fully hydrate, which improves the texture of the crust. It also allows the fats to solidify, which is essential for creating flaky layers. Plan ahead and allow for at least 2 hours of chilling time, or ideally, chill the dough overnight for the best results.

FAQ – Frequently Asked Questions

Here are some common questions you might have about making Gluten-Free Chicken Pot Pie:

Q1: Can I make this pot pie dairy-free?

A: Yes, you can easily adapt this recipe to be dairy-free. For the crust, use a vegan butter alternative that is solid when cold instead of butter and shortening. For the filling, substitute the heavy cream with full-fat coconut milk (the thick cream from the top of a chilled can) or a dairy-free heavy cream alternative. Be aware that coconut milk may impart a slight coconut flavor to the filling.

Q2: Can I use pre-made gluten-free pie crust?

A: While making your own crust is highly recommended for the best flavor and texture, you can use pre-made gluten-free pie crusts for convenience. Look for refrigerated or frozen gluten-free pie crusts in your grocery store’s gluten-free section. Follow the package instructions for thawing and preparation. Keep in mind that pre-made crusts can vary in quality and taste, so choose a reputable brand.

Q3: Can I freeze Gluten-Free Chicken Pot Pie?

A: Yes, you can freeze both baked and unbaked Gluten-Free Chicken Pot Pie.

• To freeze unbaked: Assemble the pot pie completely, but do not bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Bake from frozen, adding about 20-30 minutes to the baking time.
• To freeze baked: Bake the pot pie according to the recipe instructions and let it cool completely. Cut into individual servings or freeze the whole pie. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until heated through.

Q4: What can I substitute for chicken in this recipe?

A: For a vegetarian Gluten-Free Pot Pie, you can substitute the chicken with other protein-rich options. Cooked chickpeas, white beans, or lentils are excellent choices. You can also use a combination of roasted vegetables like mushrooms, butternut squash, or sweet potatoes to create a hearty and flavorful vegetarian filling. Ensure your broth is also vegetable broth for a completely vegetarian dish.

Q5: My gluten-free pie crust is always crumbly and difficult to work with. What am I doing wrong?

A: Crumbly gluten-free pie crust is a common challenge, but here are a few things to consider:

• Use enough moisture: Gluten-free flours can be drier than wheat flour. Ensure you are adding enough ice water to bring the dough together. Add water gradually, but don’t be afraid to add a little more if needed.
• Don’t overmix: Overmixing can develop the gluten-free flour and make the crust tougher and more prone to crumbling. Mix just until the dough comes together.
• Chill the dough thoroughly: Chilling the dough is crucial for gluten-free pie crust. It allows the flour to hydrate and the fats to firm up, making the dough easier to roll and less crumbly. Chill for at least 2 hours, or preferably overnight.
• Handle gently: Gluten-free dough is more delicate than traditional dough. Handle it gently when rolling and transferring it to the pie dish. Rolling between parchment paper can help.

By following these tips and instructions, you’ll be well on your way to creating a truly delicious and comforting Gluten-Free Chicken Pot Pie that everyone will love! Enjoy!

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