Chicken Pot Pie {Gluten Free}
This Gluten Free Chicken Pot Pie is a cozy and comforting dish made from scratch and the perfect way to warm up on those cold winter days!
Servings: 8 Servings
Ingredients
Crust Ingredients
- 2 ½ cups gluten free flour blend
- 2 tablespoons sugar
- 1 teaspoon xanthan gum omit if your flour blend contains it
- 1 teaspoon salt
- 1 cup unsalted butter cold and diced
- 2 egg
- 6 tablespoons cold water
- ½ teaspoon apple cider vinegar
Filling Ingredients
- 1 tablespoon avocado oil
- 1 ½ 15 oz cans mixed vegetables drained (can substitute with frozen mixed vegetables)
- 1 ½ cup chicken broth
- ¼ milk of choice
- 8 oz cooked chicken shredded
- 1 tablespoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons cornstarch + ¼ cup warm water
- Optional: 1 egg and water to brush on crust
Instructions
- Preheat oven to 400F degrees.
- In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine. Add cold diced butter to the food processor and pulse until mixture resembles coarse crumbs.
- In a small bowl, add egg, cold water and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into food processor and pulse a few more times until dough is just moistened.
- Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill while preparing next steps.
- While the dough is chilling, add oil and drained mixed vegetables to a large sauté pan on medium heat. Add chicken broth, milk, onion powder and salt and pepper. Allow to simmer for 5-7 minutes, stirring occasionally.
- Mix cornstarch and warm water in a small bowl. Pour the slurry into sauté pan and stir to combine. Increase heat to high and allow liquid to come to a boil, then turn off the heat and stir in the shredded chicken. Allow the mixture to cool on the stove while following next steps.
- Remove chilled pie dough from the refrigerator and use a knife to cut the dough in half. Place half back in the refrigerator and transfer the other half of pie dough to a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle.
- Transfer the dough to an ungreased pie pan and press into place - flattening the crust against bottom and sides as well as touching up any cracks. Pour chicken and vegetable filling over pie crust and set aside while preparing second pie crust, repeating the same process.
- Cover mixture with second pie crust. Pinch and seal the edges - trimming excess crust as needed.
- Optional: To give the crust a golden brown color, add an egg and a splash of water to a small bowl. Beat with a fork and brush over the top and edges of the crust.
- Use a knife to cut four slits in the center of the pie. Place the pie on a baking sheet and bake in preheated oven for 30 minutes or until golden brown. Allow pie to cool for 5-10 minutes before serving.
Notes
Plan Ahead
Making this recipe as a make ahead casserole is almost as easy as making it from start to finish, but it does require some advanced planning. Make the filling and refrigerate for up to 2 days or freeze for up to 3 months. Defrost before baking. Add frozen vegetables and defrosted cooked chicken, if using, once you get home from the grocery store and just before transferring the pre-baked gluten free crust to the casserole dish. Bake according to recipe instructions.Storing Leftovers
After the initial baking, allow the entire gluten free chicken pot pie to cool down - if you rush this process by popping your dish in the refrigerator, your meal will dry out. Once the gluten free chicken pot pie has cooled down to room temperature, you can refrigerate it in an airtight container for up to 3-4 days. Freeze: If you plan on storing your gluten free chicken pot pie in the freezer, place your leftovers in an airtight container and freeze for up to 90 days. Reheat: To heat up your gluten free chicken pot pie from fridge, transfer the contents to a microwave safe dish and heat on high for 2-3 minutes or until heated through. Gluten free chicken pot pies can also be transferred from freezer to oven for a more even bake. Before doing so, preheat the oven to 400° F, cover with foil and cook for about 35 -45 minutes or until the middle is hot enough and the filling is bubbling through the steam vents.