Name: Gluten-Free Chicken Pot Pie recipe
Ingredients: 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.; 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.

Ingredients

- 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.

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Instructions

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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Remove Bay Leaf: Remove the bay leaf from the filling and discard. The bay leaf has imparted its flavor and is no longer needed.

1. 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.

1. 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.

1. 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.

1. Add Filling: Pour the slightly cooled chicken pot pie filling into the prepared crust. Distribute the filling evenly.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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

Serving Size: one normal portion
Calories: 450-550 calories
Sugar: 5-7g
Sodium: 500-700mg
Fat: 25-35g
Carbohydrates: 30-40g
Fiber: 2-4g
Protein: 25-30g
Cholesterol: 100-120mg