Gluten Free Chicken Pot Pie
by: claire cary
This is the best gluten free chicken pot pie recipe! With a buttery and flaky crust, creamy filling with rotisserie chicken, this is winter comfort food at its finest!
Ingredients
- 1 batch gluten free pie crust makes both the top and bottom
- ⅓ cup butter
- ⅔ cup diced white or yellow onion
- 2 stalks celery diced
- ⅓ cup gluten free all purpose baking flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ⅔ cup half and half
- 1 ⅔ cup chicken broth
- 1 teaspoon chicken bouillon
- 8 ounces frozen peas, corn, carrots, green beans see notes
- 3 cups shredded and chopped rotisserie chicken
- 1 egg for pie crust egg wash
Instructions
- If you haven't already, prep your pie crust. You can also use store bought pie crust here for a shortcut! Add the bottom layer into a 9 inch pie dish and set aside.
- Melt the butter over medium heat in a large pot. Add in the onion and celery. Saute for about 5 minutes.
- Mix in the flour, salt, pepper, thyme and Italian seasoning.
- Add in the half and half, chicken broth, bouillon, frozen veggies and chicken.
- Mix everything to combine, then reduce the heat to low and let simmer for about five minutes to let the sauce thicken and the flavors combine.
- Transfer the filling to the pie dish. Roll out the second half of the dough and add to the top of the filling. Use a fork to seal the edges, or use your thumb and index finger to make indents all the way around. You can also use a knife to make a few slits in the top, but this is just really for decoration!
- Whisk the egg in a small dish and use a brush to brush on top of the pie crust.
- Bake for 30-35 minutes or until the crust is golden brown. Let cool for about 10 minutes to let the filling set a bit, then garnish with fresh thyme if desired and enjoy!
Notes
The frozen peas, corn, carrots, green beans usually come in a 16 ounce bag, so you need 1/2 bag for this recipe!
I used Bob's Red Mill 1:1 Baking Flour here, but anything similar will work! I do not recommend almond flour.
Serving: 1slice / Calories: 443kcal / Carbohydrates: 22g / Protein: 26g / Fat: 18g / Saturated Fat: 5g / Polyunsaturated Fat: 2g / Monounsaturated Fat: 4g / Cholesterol: 93mg / Sodium: 748mg / Potassium: 74mg / Fiber: 1g / Sugar: 2g / Vitamin A: 465IU / Vitamin C: 1mg / Calcium: 41mg / Iron: 1mg
