Gluten Free Chicken Pot Pie
This gluten free chicken pot pie is pure comfort food with a golden, flaky crust and creamy filling. It's a cozy classic the whole family will love.
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Equipment
- food processor
- 9-inch pie dish
- parchment paper
Ingredients
For the Filling
- 2 tbsp Unsalted Butter
- 1 medium Yellow Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 3 tbsp Cornstarch
- 1 1/2 cups Chicken Broth
- 1/2 cup Heavy Cream
- 3 cups Cooked Chicken, shredded
- 1/2 cup Frozen Peas
- 1 tsp Dried Thyme
- Salt and Pepper to taste
For the Crust
- 1 1/2 cups Gluten Free 1-to-1 Baking Flour
- 1/2 cup Cold Unsalted Butter, cubed
- 1/4 tsp Salt
- 3 tbsp Ice Water
- 1 large Egg, beaten
Instructions
- Make the crust by pulsing gluten free flour, cold butter, and salt in a food processor until pea-sized crumbles form. Add ice water one tablespoon at a time and pulse until dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 400F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened.
- Sprinkle cornstarch over the vegetables and stir for 1 minute. Slowly pour in chicken broth and heavy cream, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
- Stir in shredded chicken, frozen peas, dried thyme, salt, and pepper. Pour filling into a 9-inch pie dish or cast iron skillet.
- Roll out the chilled dough between two sheets of parchment paper to fit the top of the dish. Lay it over the filling and crimp the edges. Cut a few small slits in the top, then brush with beaten egg.
- Bake for 30 to 35 minutes until the crust is golden brown and filling is bubbling. Let rest 10 minutes before serving.
Servings: 6 servings
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 39g | Protein: 22g | Fat: 30g
Calories: 514kcal
Cost: $20