Why You’ll Love This Gluten Free Chicken Pot Pie Recipe
If you’re looking for a comforting meal that satisfies both your cravings and dietary needs, you’re going to love this gluten-free chicken pot pie recipe.
It’s rich and hearty, packed with tender chicken and colorful veggies, all enveloped in a flaky crust. What’s great is that it’s simple to make and perfect for any day.
Plus, it’s a fantastic way to use up leftovers! I find it warms not just my belly but my heart too. Each bite feels like a cozy hug, making it a go-to dish when I want something delicious and wholesome.
You won’t be disappointed!
Ingredients of Gluten Free Chicken Pot Pie
When it comes to comfort food, few dishes can compete with a warm, delicious chicken pot pie. This gluten-free version is just as satisfying as the traditional one, and it doesn’t require any fancy ingredients. In fact, you probably have most of these items in your kitchen already.
So, let’s gather our supplies and get ready to whip up something heartwarming that’ll make your kitchen smell like a cozy cottage in the fall. Trust me, your taste buds will thank you.
Ingredients for Gluten Free Chicken Pot Pie
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup diced onion
- 2 medium potatoes, diced
- 1/4 cup gluten-free flour
- 4 cups chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked chicken, cut into chunks
- 1 unbaked pie shell (or 2 if you like crust on top and bottom)
Now, before you plunge into making this delightful dish, let’s chat about some ingredient considerations.
First off, if you’re not a fan of one of the veggies, feel free to swap it out for something you love more. Maybe peas are your jam? Or perhaps you’d like to throw in some corn for sweetness? The beauty of this recipe is that it’s versatile.
Also, when choosing your gluten-free flour, make sure it’s a blend that works well for thickening sauces; you don’t want a gritty texture messing with your cozy vibe.
Finally, if you have leftover chicken from a roast, this is the perfect way to put it to good use. You’ll be enjoying a homemade meal in no time, and it’ll all be gluten-free, too!
How to Make Gluten Free Chicken Pot Pie
Alright, let’s explore making this delightful Gluten Free Chicken Pot Pie. First things first, you’ll want to grab 1/2 cup of chopped carrot, 1/2 cup of chopped celery, and 1/2 cup of diced onion. Trust me, the smell of these veggies sautéing is about to make your kitchen feel like a cozy little haven.
So, take those beautiful chopped veggies and toss them into a pot along with your raw chicken (because we need that juicy goodness, right?) and 4 cups of chicken broth. Bring it to a boil, and let it bubble away until the chicken is fully cooked. I know, it feels like we’re on the brink of something magical already.
Once the chicken’s all cooked through, it’s time to play the waiting game, but not for long! Remove the chicken from the pot and cut it into bite-sized chunks—about 1-inch pieces should do. Now, add 1/4 teaspoon of salt and 1/4 teaspoon of pepper to the pot, along with those glorious chicken chunks. Let it simmer for about 15 minutes. If you’re like me, you might find yourself taste-testing the broth a little too often (no judgment here).
After the simmer fest, grab 1/4 cup of gluten-free flour and mix it with about 1 cup of cold water until it’s smooth. Slowly pour this mixture into the pot, stirring away like you’re conducting a symphony of flavors. Oh, and don’t forget to mix in some cornstarch (about the same amount of cold water) to help thicken things up. Keep cooking for another five minutes until it’s all nice and bubbly.
Now for the fun part—getting it ready to bake! Pour that creamy, veggie-filled goodness into an oven dish. A 9 x 9 x 2 dish works perfectly, but if you’re feeling ambitious and want a top and bottom crust, go ahead and use two pie shells.
Speaking of which, let’s top this masterpiece with one of those unbaked pie shells. Make sure to cut a few slits in the crust to let the steam escape—think of it as giving your pie a little breathing room. Now, pop it into a preheated oven at 400°F and bake until the edges are golden brown and the filling is bubbling through the cracks. This should take about 25-35 minutes.
Just imagine that golden crust cooling on your counter, and try not to be too impatient. I know it’s hard; the aroma is simply irresistible.
Gluten Free Chicken Pot Pie Substitutions & Variations
While I love the classic flavors of a traditional Gluten Free Chicken Pot Pie, there are plenty of substitutions and variations you can try to make it uniquely yours.
For instance, swap out the chicken for turkey or even a hearty veggie mix for a vegetarian option. You can also use any combination of vegetables like peas, green beans, or mushrooms.
If you want a creamier filling, consider adding coconut milk or a dairy-free cream. Experiment with different herbs and spices, like rosemary or thyme, to elevate the flavor profile.
The possibilities are endless, so have fun customizing your pot pie!
Additional Tips & Notes
To guarantee your Gluten Free Chicken Pot Pie turns out perfectly, it’s important to keep a few key tips in mind.
First, confirm your gluten-free flour blend is fresh for the best texture. I recommend pre-baking the pie crust for a few minutes to avoid sogginess.
If you like a richer flavor, consider adding herbs like thyme or rosemary to the filling. For a creamier texture, a splash of dairy-free milk or cream works wonders.
Finally, let the pie cool for a few minutes before serving; it helps set the filling. Enjoy your delicious creation!