Recipe

Gluten Free Chicken Pot Pie Recipe

	Godsgirl / All my dishes 1 year ago This is comfort food at its best! To make from scratch is a bit time consuming, but worth it. To shorten prep/cooking time, use a gluten-free pie crust mix or pre-made gluten-free crust. You can also buy pre-cooked/shredded chicken. Prep:45m Cook:45m Servings:6	Godsgirl
	glutenfree comfortfood

Does this look good? Yeah! / Nope

Fans

lincolntoo

peetabear

Ingredients

Crust

½ cup white rice flour

½ cup potato starch

½ cup cornstarch

¼ cup corn flour

¼ cup tapioca flour

1 tsp xanthan gum

1 cup very cold butter

6-8 tbls very cold water (approx.)

Filling

1-1/2 to 2 lbs boneless, skinless chicken breast or thighs

¼ cup butter

1/3 cup tapioca flour (or 1/3 cup gluten-free flour of your choice)

2 cups chicken broth, reserved from simmering chicken

1 tsp Better Than Bouillon (check ingredients/manufacturer to be sure still gluten-free)

½ cup milk

½ cup peas

1 cup chopped carrots

Salt, pepper

2 tsp thyme OR 1tsp dill

Directions

Preheat oven to 375 degrees

Cover chicken with water in a large pot. Add salt & pepper. Bring to a boil and simmer for 20 minutes. Drain chicken reserving 2 cups of the broth.

While chicken is simmering, make crust:

Combine flours and xanthan gum. Cut butter into flour mixture until consistency of bread crumbs (a pastry blender works great for this). Add enough of the water to form a ball. Refrigerate.

Shred chicken.

Melt butter & whisk in flour until bubbly. Add chicken broth, Better Than Bouillon, milk & seasonings. Bring to a boil and cook until thickened. Add peas & carrots. Add chicken. Simmer on low while finishing crust.

Lay out wax paper on counter and sprinkle with corn starch. Use this to roll out dough on. Divide dough & roll into 2 large circles, cutting a steam vent in what will be the top crust. Line bottom of large pie plate with one circle. Pour filling into pie plate and top with 2nd crust. Trim edges.

Bake until brown (40 to 50 minutes).

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