Gluten Free Chicken Pot Pie
From godsgirl 10 years ago
- 45 minutes to make
- Serves 6
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.
Ingredients
- Crust shopping list
- ½ cup white rice flour shopping list
- ½ cup potato starch shopping list
- ½ cup cornstarch shopping list
- ¼ cup corn flour shopping list
- ¼ cup tapioca flour shopping list
- 1 tsp xanthan gum shopping list
- 1 cup very cold butter shopping list
- 6-8 tbls very cold water (approx.) shopping list
- Filling shopping list
- 1-1/2 to 2 lbs boneless, skinless chicken breast or thighs shopping list
- ¼ cup butter shopping list
- 1/3 cup tapioca flour (or 1/3 cup gluten-free flour of your choice) shopping list
- 2 cups chicken broth, reserved from simmering chicken shopping list
- 1 tsp Better Than Bouillon (check ingredients/manufacturer to be sure still gluten-free) shopping list
- ½ cup milk shopping list
- ½ cup peas shopping list
- 1 cup chopped carrots shopping list
- salt, pepper shopping list
- 2 tsp thyme OR 1tsp dill shopping list
How to make it
- 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).
The Rating
Reviewed by 3 people-
sounds like a very good recipe... thank you
peetabear
in mid-hudson valley loved it
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Great and gluten free! 5 to you!
lincolntoot
in Freehold loved it
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Outstanding! Now a favorite.
Substituted nondairy margarine for the butter; MimicCreme for the milk to make it dairy free as well.
BoneDoc
in loved it
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