A delicious Gluten-Free Chicken Pot Pie made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy like sauce.
Duration:
PREP TIME: 20 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour 10 minutes
INGREDIENTS
FOR THE CRUST (MAKES TWO 10″ CRUSTS, ENOUGH FOR ONE LARGE POT PIE, OR 6 SMALL POT PIES) :
- 3 cups all-purpose gluten-free flour blend
- ½ teaspoon salt (omit if using salted butter)
- 2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
- 1 cup butter (2 sticks), cold – cut into small pieces
- 8-10 tablespoons milk, cold
FOR THE FILLING:
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ⅓ cup butter
- ⅓ cup chopped fresh yellow or white onion
- ⅓ cup all purpose gluten-free flour blend (or 3 tablespoons corn starch)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
INSTRUCTIONS
- For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
- With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
- Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
- Dough should be moist and easy to roll.
- Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
- Place one circle of dough into the pie pan and trim edges if necessary.
- For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about ¾ of the way.
- Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
- Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 15 minutes before serving.
NOTES
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don’t have the ingredient weights for all my recipes yet.
NUTRITION INFORMATION:
YIELD: 12
SERVING SIZE:
1/12th
Amount Per Serving: CALORIES: 436 TOTAL FAT: 23g SATURATED FAT: 14g TRANS FAT: 1g UNSATURATED FAT: 7g CHOLESTEROL: 89mg SODIUM: 524mg CARBOHYDRATES: 39g FIBER: 3g SUGAR: 2g PROTEIN: 18g
