Gluten Free Crustless Chicken Pot Pie
by: claire cary
This crustless chicken pot pie is a gluten free and easy to make recipe that is cozy, creamy and made in one pot! Perfect for a quick winter weeknight dinner the whole family will love.
Ingredients
- 3 ½ cups shredded rotisserie chicken
- ¼ cup butter or olive oil
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 large carrots peeled and sliced
- ⅔ cup peas
- ⅔ cup corn
- ⅓ cup cashew cream see notes
- 1 ½ cup low sodium chicken broth
- 2 tablespoons gluten free all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Add the butter to a large pot or dutch oven and let melt over medium heat.
- Add in the diced onion and carrot and saute for about 5-7 minutes.
- Add in the garlic, thyme, Italian seasoning, salt, pepper and red pepper flakes.
- Saute for about 2 minutes.
- Whisk in the flour.
- Add in the cashew cream and chicken broth and simmer for about 5 minutes to let thicken slightly.
- Add in the shredded chicken, peas and corn.
- Let simmer over low heat for 10-15 minutes, stirring occasionally until thick.
- Serve as is or with fresh parsley, bread etc!
Notes
I opted for cashew cream to make this dairy free, but you can use heavy cream if you prefer.
Serving: 1bowl / Calories: 596kcal / Carbohydrates: 18g / Protein: 32g / Fat: 21g / Saturated Fat: 5g / Fiber: 4g / Sugar: 5g
