The journey towards a more inclusive and health-conscious menu has led to the delightful creation of the Gluten Free Chicken Pot Pie. This culinary innovation ensures that individuals adhering to a gluten-free diet don’t have to miss out on the comforting warmth of a traditional chicken pot pie. By utilizing gluten free pie crusts, which can often be found frozen for convenience, this dish becomes a safe and scrumptious option for those with gluten sensitivities or celiac disease. The rich, savory filling encased in a flaky, buttery crust offers a taste so sublime, it’s hard to believe it’s gluten free.
The art of crafting the perfect Gluten Free Chicken Pot Pie begins with selecting high-quality ingredients that complement each other. The gluten free pies are designed to deliver the same heartwarming experience as their gluten-containing counterparts, without compromising on taste or texture. A key component, the gluten-free pie crust, frozen until just the right moment, provides the perfect base. It’s carefully rolled and molded to hug the hearty, vegetable-laden chicken filling, ensuring every bite is as satisfying as it is safe for those with dietary restrictions.
Moreover, the versatility of gluten-free pie recipes allows for creativity in the kitchen, making it a favorite among home cooks and professional chefs alike. Whether you’re using a pre-made gluten-free pie crust or opting to make your own from scratch, the result is a deliciously golden, crisp crust that envelops the rich and creamy chicken filling. The Gluten Free Chicken Pot Pie stands as a testament to the fact that dietary restrictions don’t have to mean a compromise on flavor or comfort. Gluten Free Chicken Pot Pie not only caters to the gluten-free community but also welcomes everyone to the table with its universally appealing taste and texture.
Prep time
20 minutes
Cook time
30-35 minutes
Course
Main course
Cuisine
American
Servings
4 persons
Kitchen Tools Needed
Mixing bowls
Measuring cups and spoons
Whisk
Rolling pin (if making the crust from scratch)
9-inch pie dish
Skillet or saucepan
Knife
Cutting board
Pastry brush (optional, for egg wash)
Aluminum foil or pie crust shield
Ingredients
1 premade gluten-free pie crust (frozen, then thawed; or homemade)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup unsalted butter
1/3 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1/3 cup gluten-free all-purpose flour
1 1/2 cups chicken broth (ensure gluten-free)
2/3 cup milk (or a dairy-free alternative)
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 egg (for egg wash, optional)
How to make Chicken Pot Pie?
Preparing the Filling
Cook Chicken: In a large skillet over medium heat, cook the chicken pieces until they are no longer pink in the middle. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, melt the butter. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Make Gluten-Free Roux: Sprinkle the gluten-free flour over the vegetables, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
Add Liquids: Slowly add the chicken broth and milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
Combine: Return the cooked chicken to the skillet. Add the frozen peas, salt, pepper, garlic powder, and dried thyme. Stir until well combined. Taste and adjust seasoning as needed. Remove from heat.
Preparing the Pie
Preheat Oven: Preheat your oven to 375°F (190°C).
Fill Pie Crust: If using a premade crust, place the bottom crust into a 9-inch pie dish. Pour the chicken and vegetable filling into the crust. If you’re making a top crust, roll out the second piece of dough and place it over the filling. Trim any excess pastry and crimp the edges to seal.
Vent the Pie: Cut small slits in the top crust to allow steam to escape during baking.
Egg Wash (Optional): In a small bowl, beat an egg with a tablespoon of water. Brush the top of the pie with the egg wash to get a golden-brown finish.
Baking
Bake: Place the pie in the preheated oven on the middle rack. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.
Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before serving. This allows the filling to set, making it easier to slice.
What To Serve With?
Garden Salad with Lemon-Herb Dressing: A light and refreshing garden salad tossed with a mix of fresh greens, cherry tomatoes, cucumbers, and a zesty lemon-herb dressing balances the richness of the pot pie perfectly.
Roasted Brussels Sprouts with Balsamic Glaze: The caramelized edges of roasted Brussels sprouts drizzled with a sweet balsamic glaze provide a delightful contrast to the creamy filling of the chicken pot pie.
Garlic Mashed Cauliflower: For a low-carb companion to your gluten-free pot pie, try garlic-infused mashed cauliflower. It’s creamy, flavorful, and complements the savory notes of the pie.
Quinoa Salad with Cranberries and Almonds: Add a touch of sweetness and texture with a colorful quinoa salad. The cranberries and almonds offer a delightful crunch and flavor that pairs well with the savory pie.
Sautéed Green Beans with Toasted Almonds: Lightly sautéed green beans sprinkled with toasted almonds add a crunchy texture and nutty flavor, making a simple yet elegant side.
Roasted Carrot and Parsnip Fries: Oven-roasted carrot and parsnip fries seasoned with herbs make a delightful, nutritious side that adds a hint of sweetness to complement the savory pie.
Apple and Walnut Spinach Salad: A fresh salad with crisp apples, crunchy walnuts, and tender spinach leaves, dressed in a light vinaigrette, offers a refreshing side with a nice textural contrast.
Butternut Squash Soup: Start the meal with a warm bowl of creamy butternut squash soup. Its sweet and nutty flavor pairs wonderfully with the hearty and comforting chicken pot pie.
Steamed Asparagus with Hollandaise Sauce: Elegant steamed asparagus topped with a rich and creamy hollandaise sauce can elevate your meal, adding a luxurious touch to the dining experience.
Making Ahead, Storage and Reheating
Making Ahead
Gluten Free Chicken Pot Pie is a fantastic meal to prepare in advance, especially for those busy weeknights or when planning for guests. You can assemble the pie completely, right up to before baking, then cover tightly with plastic wrap and aluminum foil. Store it in the refrigerator for up to 2 days. If you prefer to freeze it, wrap the pie securely and freeze for up to 3 months. Remember to thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the oven time if needed to ensure it’s heated through.
Storage
Leftover Gluten Free Chicken Pot Pie should be cooled to room temperature before storing to maintain its texture and taste. Once cooled, cover the pie dish with foil or transfer individual portions to airtight containers. Refrigerated, the pie will keep well for up to 3-4 days. For longer storage, you can freeze the baked pie for up to 2 months. Ensure it’s wrapped tightly in plastic wrap and foil to prevent freezer burn.
Reheating
To reheat, preheat your oven to 350°F (175°C). If the pie has been refrigerated, you can warm it directly in the oven. Cover the pie with aluminum foil to prevent the crust from browning too much and bake for about 20-25 minutes, or until heated through. For frozen leftovers, it’s best to thaw them in the refrigerator overnight before reheating. Microwaving is quick and convenient for individual servings, though the crust may not be as crisp. Place a damp paper towel over the pie to avoid drying out and microwave on medium power in short intervals until warm.
Health benefits
Improved Digestive Health for Those with Gluten Sensitivity: For individuals with gluten intolerance or celiac disease, consuming a gluten free chicken pot pie can lead to fewer digestive issues and increased comfort after meals.
Nutrient-Rich Vegetables: The mix of vegetables like carrots, celery, and peas in the pie filling provides essential vitamins and minerals, supporting overall health and boosting immune function.
Lean Protein Source: Chicken, the main ingredient, is an excellent source of lean protein, essential for muscle repair and growth, and supports a healthy metabolism.
Lower Risk of Inflammatory Responses: Gluten-free diets can reduce inflammation for those sensitive to gluten, potentially lowering the risk of chronic inflammation-related conditions.
Balanced Meal: When made with a variety of vegetables and lean chicken, gluten-free chicken pot pie can be part of a balanced diet, offering fiber, protein, and essential nutrients in one dish.
Weight Management: Opting for a gluten-free crust can sometimes mean consuming fewer calories and carbohydrates, which may help in weight management efforts, especially when portion sizes are controlled.
Increased Energy Levels: Those with gluten sensitivities often report increased energy levels when sticking to a gluten-free diet, making gluten-free dishes like chicken pot pie a good choice for maintaining energy throughout the day.
Promotes a Healthy Heart: By incorporating low-fat, gluten-free ingredients and lean proteins, this version of chicken pot pie can contribute to a heart-healthy diet, particularly if saturated fats are kept to a minimum.
Supports Mental Well-being: For those sensitive to gluten, adhering to a gluten-free diet, including meals like gluten free chicken pot pie, can improve mood and cognitive function, reducing the risk of gluten-induced brain fog.
Variations
Turkey Pot Pie: Substitute chicken with leftover turkey, especially after holiday meals, for a comforting twist on the classic.
Beef and Mushroom Pot Pie: Use lean ground beef or cubed beef stew meat and mushrooms for a hearty, earthy flavor.
Seafood Pot Pie: Incorporate a mix of seafood such as shrimp, scallops, and crab meat for a luxurious variant.
Veggie Lovers’ Pot Pie: Skip the meat and load up on a variety of vegetables like broccoli, bell peppers, and zucchini for a vegetarian delight.
Dairy-Free Pot Pie: Use almond, soy, or coconut milk instead of regular milk and a dairy-free butter alternative for those avoiding dairy.
Mini Pot Pies: Divide the filling into individual ramekins topped with gluten-free crust for personalized servings.
Substitutions
Gluten-Free Biscuit Topping: Instead of a traditional pie crust, top the filling with gluten-free biscuit dough for a different texture and easier assembly.
Sweet Potato Crust: For a nutritious twist, use mashed sweet potatoes as a topping before baking for a sweet and savory crust alternative.
Cauliflower Cream Sauce: Blend steamed cauliflower with garlic and nutritional yeast for a dairy-free and gluten-free cream sauce substitute.
Almond Flour for Thickening: Instead of gluten-free all-purpose flour, use almond flour to thicken the filling, adding a slight nutty flavor and extra protein.
Coconut Oil: Replace butter with coconut oil in the filling for a dairy-free version that adds a hint of coconut flavor.
Root Vegetable Filling: Swap traditional peas and carrots with parsnips, sweet potatoes, and turnips for a root vegetable variation that’s rich in flavor and nutrients.
Tips and Tricks
Choose High-Quality Gluten-Free Flour: For the best texture in your pie crust, opt for a high-quality gluten-free all-purpose flour blend that includes xanthan gum. This will help mimic the texture and elasticity of traditional wheat flour.
Keep Ingredients Cold: When preparing your gluten free pie crust, ensure your butter (or dairy-free alternative) and water are cold. This helps create a flakier crust by preventing the fat from melting before baking.
Pre-Bake the Bottom Crust: Consider pre-baking your gluten-free pie crust for about 10 minutes before adding the filling. This can help avoid a soggy bottom and ensure a crispier crust.
Thicken the Filling Properly: Gluten-free flours can behave differently than wheat flour. If your sauce isn’t thickening as expected, be patient and allow it to cook a bit longer, or adjust the amount of flour slightly to achieve the desired consistency.
Let the Filling Cool: Before adding your filling to the crust, let it cool down a bit. This prevents the bottom crust from becoming soggy from the heat of the filling.
Use an Egg Wash: Brushing the top crust with an egg wash (a beaten egg mixed with a little water or milk) will give your pie a beautiful, golden finish. For an egg-free version, a light brush with olive oil or melted dairy-free butter works too.
Seal Edges Well: Ensure the edges of your pie crust are well-sealed to prevent the filling from bubbling out during baking. Crimp the edges with a fork or your fingers for a decorative touch that also keeps everything contained.
Cut Slits in the Top Crust: Allow steam to escape while baking by cutting a few slits in the top crust. This helps prevent the crust from becoming soggy and ensures even cooking of the filling.
Let It Rest: After baking, let your chicken pot pie rest for at least 10-15 minutes before serving. This allows the filling to set, making it easier to cut and serve without it spilling out.
Experiment with Flavors: Don’t be afraid to add your twist with different herbs, spices, or vegetables. Gluten-free cooking is all about experimenting, and you might discover a new favorite combination.
Frequently Asked Questions – FAQ’s
Yes, you can easily make your gluten free chicken pot pie dairy-free by substituting the butter with a dairy-free alternative like coconut oil or a vegan butter substitute. For the milk in the filling, opt for almond, soy, coconut, or any other plant-based milk of your choice.
To prevent a soggy crust, pre-bake (blind bake) the bottom crust for about 10 minutes before adding the filling. Additionally, letting the filling cool slightly before adding it to the crust can also help. Some prefer to thicken the filling a bit more than usual to ensure it’s not too wet.
Absolutely! Gluten-free chicken pot pie freezes beautifully. You can freeze it either before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil, then bake from frozen, adding some additional cooking time. If freezing after baking, allow the pie to cool completely before wrapping and freezing. Thaw in the refrigerator before reheating.
For the best results, reheat your pie in the oven at 350°F until it is heated through. This method helps the crust stay crisp. If you’re short on time, you can reheat slices in the microwave at half power, but the crust may not be as crisp.
Yes, using a store-bought gluten-free pie crust is a great time-saving option and ensures your pot pie is gluten-free. There are many high-quality frozen gluten-free pie crusts available that work well for chicken pot pie. Just follow the baking instructions on the package for best results.
In conclusion, Gluten Free Chicken Pot Pie stands as a comforting, hearty meal that brings warmth and satisfaction to the dining table without compromising on flavor or texture due to its gluten-free nature. This dish masterfully caters to those with gluten sensitivities or celiac disease, ensuring that everyone can indulge in the rich, savory goodness of a classic chicken pot pie.
With the right blend of gluten-free ingredients, from the flaky crust to the creamy filling packed with vegetables and lean chicken, this recipe proves that dietary restrictions do not have to limit culinary enjoyment. It represents a delightful fusion of tradition and modern dietary needs, making it a cherished meal for family dinners, special occasions, or simply as a nourishing comfort food. The gluten free chicken pot pie is truly a testament to the versatility and inclusivity of modern cooking.
