Savory Gluten-free Chicken Pot Pie
Turn an easy gluten-free pie crust into a delicious savory gluten-free chicken pot pie that the whole family will love.
Ingredients
- 2 Single layers of gluten-free pie crust See notes for the link to my easy gluten-free pie crust recipe.
- 2-3 Cups Diced Cooked Chicken
- 1 Cup Diced Potatoes Use the kind you like.
- 1 Medium White or Yellow Onion Diced
- 1 Cup Carrots Diced
- 1 Cup Peas I use frozen peas.
- 1 Cup Corn I use frozen corn.
- 2 Cups Chicken Stock/ Broth
- 1 Cup Milk You can also use a dairy-free alternative.
- ¼ Cup Corn Starch You can also use potato or tapioca starch.
- 2 Tablespoons Butter You can also use a diary-free alternative.
- 1 ½ Tablespoons Olive Oil
- 2 Teaspoons Salt
- 1 ½ Teaspoons Pepper
- ¾ Teaspoon Garlic Powder
- ½ Teaspoon Sage
Instructions
Make the gluten-free pie crust.
- Preheat the oven to 375 °F.
- Make your gluten-free pie crust recipe of choice, place it in the pan, and blind bake the bottom crust for about 10 minutes.2 Single layers of gluten-free pie crust
Make the filling.
- Add the olive oil to a skillet over medium-high heat.1 ½ Tablespoons Olive Oil
- Saute the onions and carrots until they start to soften.1 Medium White or Yellow Onion, 1 Cup Carrots
- Once the onions and carrots have started to soften, add the butter and the starch. Stir to melt the butter and coat the vegetables in the starch till no dry flour remains.2 Tablespoons Butter, ¼ Cup Corn Starch
- Add the peas, corn, diced potatoes, and chicken to the pot.1 Cup Diced Potatoes, 1 Cup Peas , 1 Cup Corn, 2-3 Cups Diced Cooked Chicken
- Once you've mixed the chicken and veggies in, add the spices, stock, and milk.
- Let the chicken and veggie mixture simmer on low heat for about 5-10 minutes until the sauce starts to thicken.2 Cups Chicken Stock/ Broth, 1 Cup Milk, 2 Teaspoons Salt, 1 ½ Teaspoons Pepper, ¾ Teaspoon Garlic Powder, ½ Teaspoon Sage
Assemble the pot pie.
- Transfer the filling mixture to the par-baked pie crust.
- Cover the whole thing with another layer of your gluten-free pie crust and pinch the edges closed.
- Brush the top with an egg wash, cut vent holes, and sprinkle with additional seasonings on top if desired.
Bake, rest, and enjoy.
- Place the unbaked pot pie on top of a baking sheet and place it in the preheated oven and let it cook for about 35-35 minutes, or until the top is golden brown and the filling is starting to bubble out of the vent holes.
- Remove the pot pie from the oven and let it rest for 5-10 minutes before slicing and enjoying.
Notes
Tips and tricks.
- Make your own gluten-free pie crust; it's worth the extra work.
- Preheat a baking sheet in the oven. - Giving your pie dish a solid warm surface to cook on will help it cook more evenly.
- Par-bake and seal your crust. - Making sure to par-bake the bottom crust helps ensure you have a nice, golden, and crispy pot pie crust and not a soggy bottom. Sealing the inside of the crust with an egg wash before adding your filling helps to maintain any crispiness in the pie crust once you put your filling in it. Trust me, these two steps only add a few minutes and make a huge difference.
- Don't wait for your filling to cool before putting it into the par-baked crust. The heat from the filling will help the crust continue to cook. Cooling it first can create steam later and can make the crust soggy.
- Make sure your filling is the consistency that you want it. I prefer a thicker filling so that the sauce and filling stay in place when it cools.
- Bake closer to the bottom of the oven. - Pot pies are bottom-heavy pies, and because of that, it takes longer for the bottom half of the pie to cook than the top. Cooking this gluten-free pot pie towards the bottom of the oven will help cook the pot pie and reduce the possibility of a soggy crust.
Nutrition
Calories: 584kcal
Tried this recipe?Let us know how it was!