Cooking and Serving: 70 minutes | 4 servings
Ingredients
1 recipe extra flaky gluten free pie crust | 6 tablespoons (84 g) unsalted butter | 3 tablespoons (42 g) extra virgin olive oil
Description
Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 70 minutes | Servings: 4 servings
Ingredients
1 recipe extra flaky gluten free pie crust
6 tablespoons (84 g) unsalted butter
3 tablespoons (42 g) extra virgin olive oil
2 large yellow onions, peeled and chopped
½ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
1 ½ pounds skinless boneless chicken breasts, cooked and cubed (see Recipe
½ cup (70 g) gum-free gluten free flour blend
4 cups (32 fluid ounces) chicken stock
½ cup (4 fluid ounces) whole milk or cream
12 ounces frozen peas and carrots, thawed slightly
Egg wash, (1 egg + tablespoon milk, beaten)
Instructions
HOW DO YOU COOK THE CHICKEN
You can cook the chicken in the same manner in which you sauté the onions in.
this recipe. Slice the raw chicken into a large dice, with pieces about 1-inch.
square. Cook the chicken in the butter and oil, after or even with the chopped.
onions, for about 5 minutes.
I prefer to cook the chicken separately, since you can make it ahead of time.
that way—and I make extra to use in other recipes. Any chicken that has been.
seasoned plainly, preferably with just salt, pepper, and a bit of olive oil,.
works for this recipe—and for any recipe where you might use rotisserie chicken.
Of course, you can use rotisserie chicken, but my family doesn’t care for that.
Ladle placing chicken pot pie filling into white casserole dish.
placing chicken pot pie filling into white casserole dish.
Notes
* 6 tablespoons (84 g) unsalted butter
* 3 tablespoons (42 g) extra virgin olive oil
* 2 large yellow onions, peeled and chopped
* ½ teaspoon kosher salt, plus more to taste
* ⅛ teaspoon freshly ground black pepper, plus more to taste
* 1 ½ pounds skinless boneless chicken breasts, cooked and cubed (see Recipe
* ½ cup (70 g) gum-free gluten free flour blend
(46 g superfine white rice flour + 15 g potato starch + 9 g tapioca
* 4 cups (32 fluid ounces) chicken stock
* ½ cup (4 fluid ounces) whole milk or cream
* 12 ounces frozen peas and carrots, thawed slightly
* Egg wash, (1 egg + tablespoon milk, beaten)
* First, prepare the pie crust according to the recipe instructions.
* On a lightly floured piece of parchment paper, roll out the dough into a
rectangle about 1/8-inch thick. Place the rolled-out dough, still on the
paper, in the refrigerator to chill while you make the filling.
* Preheat your oven to 375°F. Grease a round ovenproof baking dish at least 10
inches in diameter, and set it aside. Alternatively, grease 4-oven proof
baking dishes at least 6 inches in diameter each.
* In a large saucepan, melt the butter over medium heat. Add the olive oil, and
the onions, and mix to combine and coat the onions in the oil and butter.
* Add the salt and pepper, and mix to combine. Sauté the onions, stirring
occasionally, until translucent but not browned, about 6 minutes.
* Add the flour slowly, mixing constantly, until the flour is well
incorporated. Continue to cook for about 2 minutes or until the mixture
begins to smell a bit nutty.
* Add the chicken stock and then the milk or cream in a slow, steady stream,
* Raise the heat to medium high and cook, stirring occasionally, until the
mixture begins to simmer and thicken. Once the mixture is simmering, add the
thawed mixed vegetables and cooked chicken, and mix to combine.
* Fill the prepared baking dish(es) with filling.
* Remove the pastry dough from the refrigerator. Turn it over, and place it on
top of the filling in the baking dish(es).
* Gently remove the parchment paper from the top, and crimp or pinch the edges
to secure. Trim excess pie crust using a sharp knife or kitchen shears.
* Using a sharp knife, carefully slice an X in the middle of the pie(s) to
allow steam to escape during baking. With a pastry brush, brush the top of
the crust(s) with the egg wash.
* Place the baking dish(es) on a rimmed baking sheet to catch any overflow or
drips. Place in the center of the preheated oven and bake for about 35
minutes, or until the top is lightly golden brown all over. Serve
You can use whatever gluten free pie crust you like best, but the extra flaky
pie crust recipe is my favorite, browns quickly and beautifully.
For dairy-free tips on that recipe, please click through to that post.
You can use any cooked chicken you like that has been seasoned plainly,
preferably with just salt, pepper, and a bit of olive oil. You can even use
rotisserie chicken, or some of the plain roasted chicken breasts from Trader
casserole dish, with space between the breasts. Drizzle the meat lightly with
olive oil, sprinkle lightly with salt and freshly ground black pepper.
Cover the meat with parchment paper placed directly on top of it, covering it
Place in a 400°F oven and cook for about 20 minutes or until an instant-reader
thermometer inserted into the thickest portion of each breast reads at least
165°F. Allow to rest outside the oven, still covered, for 10 minutes before
To make this recipe ahead.
You can make the entire pie, assembled and topped with crust, ahead of time.
Just allow the pie to sit until the filling has cooled before covering with the
Place the baking dish in the freezer, uncovered, until the crust is frozen.
Cover tightly, and return to the freezer. Defrost overnight in the refrigerator
before baking as instructed.
Nutrition information is automatically calculated, so should only be used as an
Chicken Pot Pie unbaked pie crust, baked pie crust, and serving spoonful of
Pot Pie unbaked pie crust, baked pie crust, and serving spoonful of filling
OTHER GLUTEN FREE CHICKEN DINNER RECIPES YOU’LL LOVE
Finding gluten free dinner recipes every night to please the whole family can be
exhausting. But here are a few of my favorite gluten free chicken recipes.
Gluten free sesame chicken
Gluten free chicken tenders