Gluten Free Creamy Chicken & Mushroom Pie
This gluten free chicken and mushroom pie is pure comfort food with a golden mashed potato topping. It's cozy, satisfying, and perfect for any night of the week.
Equipment
- oven-safe skillet
Ingredients
For the Filling
- 1.5 lb Boneless Skinless Chicken Thighs, cut into bite-sized pieces
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 8 oz Cremini Mushrooms, quartered
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 3 tbsp Rice Flour
- 1 cup Chicken Broth (gluten free)
- 3/4 cup Heavy Cream
- 1 tsp Dried Thyme
- 1 tsp Dijon Mustard
- Salt and Pepper, to taste
For the Topping
- 1.5 lb Yukon Gold Potatoes, peeled and cubed
- 4 tbsp Butter
- 1/3 cup Whole Milk
- 1/2 cup Shredded Gruyere Cheese
- Salt and Pepper, to taste
Instructions
- Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 15 to 18 minutes until fork-tender. Drain well and mash with the butter, milk, and gruyere cheese until smooth and creamy. Season with salt and pepper. Set aside.
- While the potatoes cook, heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook for 5 to 6 minutes, stirring occasionally, until golden on all sides. Transfer to a plate.
- In the same skillet, add the quartered mushrooms and cook for 4 to 5 minutes until golden brown. Add the diced onion and cook for another 3 minutes until softened. Stir in the garlic for 30 seconds.
- Sprinkle the rice flour over the vegetables and stir constantly for 1 minute. Slowly pour in the chicken broth while stirring, then add the heavy cream, dried thyme, and dijon mustard. Stir until the sauce is smooth and bring to a gentle simmer. Cook for 3 to 4 minutes until thickened.
- Return the chicken to the skillet, stir to combine, and remove from heat. Preheat the broiler to high.
- Spread the mashed potato topping evenly over the filling, using a fork to create textured ridges across the surface.
- Broil for 4 to 6 minutes, watching carefully, until the potato topping is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving.
Nutrition
Serving: 1servingCalories: 511kcalCarbohydrates: 33gProtein: 33gFat: 27g
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