Recipe: Gluten-Free Chicken Pot Pie

This is the recipe I used to make my family’s dinner the other night. A lot of times I am throwing a little of this in and a little of that in so keep that in mind – this should be seasoned to YOUR taste. This is the reason I am not a food blogger!

It’s also the reason I don’t have stellar pictures – I didn’t know if this was going to turn out and I definitely didn’t want to document that but I should have! This was so good and everyone ate it – which is a total win!

SHOP MY FAVORITE KITCHEN GADGETS

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This recipe is also really easy to make dairy-free and meat free. And I made both because my sister is vegetarian (it does have chicken bouillon in it though that could be subbed for veggie bouillon!)  and Anisten is allergic to dairy. But it was super simple to swap out the butter and milk for non-dairy substitutes. We use Pamela’s Baking and Pancake Mix OR Namaste Flour in place of standard wheat flour! Honestly, I don’t know that anyone even knew I did something differently!

(this is what it looks like prior to going in the oven)

This recipe is a big win, packed with flavor, and perfect for all those long, dark winter nights!

Bon Appétit!

Gluten-Free Chicken Pot Pie

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Ingredients

  

Topping:

• 2 cups Pamela's Baking and Pancake Mix or Namaste Gluten-Free Flour (I have used both Pamela's Baking Mix – which I use for almost everything or Namaste Baking Mix found at Costco)
• 1/2 cup shortening
• 2/3 cup plus 2 Tbsp Almond Milk (if doing dairy-free) or Regular Milk

Filling:

• 8 Tbsp butter (we used Smart Balance so it was dairy-free)
• 1 cup chopped onion
• 2 cups chopped carrots
• 2 cups chopped celery stalks
• 4 garlic cloves, minced
• 2/3 cup gluten-free flour (I used Namaste brand)
• 3 1/2 cups chicken broth (I used 3 1/2 cups water plus 2 teaspoons chicken bouillon) (use veggie broth for vegetarian)
• 1 1/2 cups frozen corn
• 2 Tablespoons fresh parsley **see note
• 3 Teaspoons minced fresh thyme **see note
• 2 Teaspoons kosher salt
• 1 Teaspoon pepper
• 6 cups cooked shredded chicken (leave out the chicken and add more veggies for vegetarian)

Instructions

 

The Topping:

• Prepare your topping by combining all the ingredients together in a bowl and setting aside

The Chicken:

• Cook your chicken – this is easily done in an Instant Pot and then shredded with a small hand mixer. You can also boil a few frozen chicken breasts or use a store-bought rotisserie chicken.

The Filling:

• In a large pot (I love my dutch oven) melt the butter over medium-high heat. Add the onions, carrots, celery, and garlic until tender. Keep stirring til the onions become translucent and the carrots start to get a little darker (about 10 minutes!) season with salt and pepper. Pour in the gluten-free flour and keep giving it a good stir until its all mixed together. Add in the chicken broth, seasonings, salt and pepper until mixed together. Make sure there aren’t any clumps of flour and reduce the heat to medium low.
• It will start to thicken up! Make sure to stir it every so often so your veggies don’t stick to the pot. Once its thick, stir in the frozen corn. You could also use peas. But I don’t like peas. 😉
• Preheat the oven to 375’
• Assemble your pies! This recipe made one 9×13 pan plus a 9” pie dish. Spray your pans with cooking spray.  I was cooking a gluten free & dairy free pie and a meatless version. So I poured the veggie mixture into the pie dish first. Then add the chicken to the veggie mixture and stir. Pour the rest into the 9×13 pan and top with the flour mixture. I sprinkled it over the top like a crumble.
• Bake the pot pie for 45 minutes until the crumb topping is golden brown. The crispy crust was my favorite part so don’t skimp there!!

Notes

**I LOVE this seasoning from Costco and actually used 2 Tbsp of this instead of the fresh parsley and fresh thyme.