This gluten-free chicken pot pie recipe requires a typically time-consuming cooking project but makes it easy, quick, and healthy. Simply combine cooked chicken and frozen veggies with a dairy-free roux and top with homemade GF biscuits. The pie baked in 15 minutes and took less than an hour from start to finish.
Chicken pot pie is one of the first recipes I remember drooling over watching Ina Garten make it in the early days of her Food Network show. As I recently admitted, Jamie Oliver’s fish pie That was another one of my early first cooking experiments, so obviously I like a creamy casserole mixture covered in a layer of carbs. I am nothing if not consistent!
That said, making any type of pot pie, even a non-gluten-free chicken pot pie, is a fairly labor-intensive affair and not always easy for beginner cooks. First comes the batter, which requires quick stirring and attention to the stove. Of course there is homemade dough as an ingredient!
To make this chicken pot pie recipe easy and gluten-free/dairy-free, I’ve simplified the process, cut down on dirty cookware, and included some shortcuts to cut down on the time.
How to Make Gluten-Free Chicken Pot Pie
The first element in chicken pot pie that needs to be converted to a GF diet is meat sauce. This is usually a mixture of flour and cream, mixed into a paste and then stirred with warm milk to form a thick sauce (bechamel).
Most gluten-free chicken pot pie recipes simply substitute All Purpose GF Flour.This option is completely feasible, but if you have white rice flour This is my favorite neutral single-origin flour to have in your pantry for thickening stews and sauces.
The second big element to replace is the ingredients!instead of making Gluten-free pie dough from scratch After going through the tedious process of rolling it out, I opted for a simple approach GF cookie dough. You simply scoop the cookies onto a baking sheet and bake in the oven for 10 minutes to set. This is the perfect time to make the batter at the same time.
Once the filling is done, place the baked biscuits on top of the GF chicken pot pie and return the pan to the oven to finish both elements at the same time.
How to Make Gluten-Free Chicken Pot Pie – Step by Step
GF Chicken Pot Pie Substitutions and Variations
Meat sauce/sauce: If you don’t have AP gluten-free flour or white rice flour, there are several types of gluten-free flour you can use here. You can use chickpea flour, tapioca starch, or millet flour as a swap. For coconut flour, halve the amount required.
To make dairy-free chicken pie: Just follow the dairy-free recommendations in the recipe, choose plant-based cream or coconut oil, and use coconut milk as directed. Oat milk is also available as another dairy-free option. Conversely, if you don’t mind dairy, you can substitute 2 cups of whole milk for the coconut.
Make the Vegan Pie: You can omit the chicken entirely and add more veggies to this pot pie. For frozen vegetables, if you want to use a mixture instead of peas or pearl onions, all types of vegetables will work. You can use chopped green beans or even mushrooms as additional ingredients.
Shortcut: How to make this Quick GF Chicken Pot Pie even faster!
This gluten free chicken pot pie recipe uses Prepared chicken Make it quick and easy. You can shred or shred the roasted chicken, or place 3 chicken breasts on a baking sheet and bake at 375 degrees for about 20 minutes until tender (this can be done at the same time as the cookies). You can also use leftover turkey from the Thanksgiving or Christmas holidays!
For the toppings: If you can find gluten-free puff pastry or pie dough, skip the cookie topping! Curl the dough around the edges and bake until golden brown and puffed on top.
Finally, if you want to make Flourless filling Completely (plus taking shortcuts!), you can use this blender Gluten Free Cream of Chicken Soup as a basis and Skip steps 4 and 5. Just mix the pre-made soup with peas, carrots, onions, and herbs, top with crackers, and bake! To ensure you have enough chicken, use the recipe as directed but add 2 additional chicken breasts.
Tips for making ahead chicken pie
Both fillings and cookie toppings can be made from start to finish 3 days in advance time and store separately in the refrigerator.
You can also use my GF Cream of Chicken Soup Modify the above, up to a week in advance or freeze for a few months!
Assemble the pie by simply adding the filling to an ovenproof pan, then top with the baked cookies and bake to order.
Read on for the complete recipe for gluten-free chicken pot pie for your next cozy family dinner.
With health and hedonism,
phoebe
Gluten-Free Chicken Pie (Dairy-Free)
portion size 4
raw material
For padding:
- 4 spoon unsalted butter Ghee or dairy-free alternative
- 2 medium sized carrots Finely dice (about 1/2 cup)
- 2 green onions thin slices
- 2 garlic cloves roughly chopped
- 1/4 cup all-purpose gluten-free flour or white rice flour
- 14 oz can full-fat coconut milk
- 1 cup chicken soup
- 1 teaspoon sea ​​salt
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh chopped thyme or rosemary leaves or ½ teaspoon dry
- 1 1/2 cup frozen peas See comments
- 1 cup frozen pearl onions Elective
- 3 cup shredded chicken or turkey See comments
- 1/4 cup chopped fresh parsley
instruct
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Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
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Make the cookie dough: In a medium mixing bowl, stir together the gluten-free flour, baking powder, and salt until combined. In another medium mixing bowl or 4 cups of liquid, stir together milk, eggs, melted cream, and honey. Add wet ingredients to dry ingredients and mix until combined. Using an ice cream scoop to distribute, scoop dough onto prepared pans (you will get 8 to 10 balls). Use your fingers to tap the top so it’s not domed and smooth the sides.
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Bake the cookies for about 10 minutes, until set but not browned. Set aside.
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Meanwhile, make the filling: In a large ovenproof skillet, shallow Dutch oven, or casserole, melt the cream over medium heat. Add shallots, carrots and garlic. Sauté over medium heat until tender, about 5 minutes. Push vegetables to sides of pan.
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Sprinkle in flour and stir until a paste forms. Pour in the coconut milk and stir until combined. Continue to cook over medium-low heat for about 5 minutes, stirring occasionally, until the coconut milk vegetable mixture is thick enough to coat the back of a spoon. Add stock, salt, and thyme or rosemary; cook for a few more minutes, until smooth and thick.
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Remove from heat and add mustard, peas, pearl onions (if using), shredded chicken, and parsley. Taste for seasoning and add more salt as needed. Smooth into an even layer and top with cooked biscuits. Feel free to brush the cookies with olive oil or cream for a more brown, smooth look. Transfer the pan to the oven and bake for 15 minutes, or until the cookies are lightly golden and flaky and the pancakes are bubbling.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
