Gluten Free Chicken Pot Pie
I was just going through all my photos and realized that I have made so much these last few weeks that I haven’t shared with you all. So be prepared, I may be bombarding you with recipes – good and bad ones.
This is one that’s been in the work for quite sometime. Once I wrapped my head around it there was nothing to it. The crust was super simple and the filling was delicious. In fact, I made so much filling that we were just eating out of the pan while the pie was in the oven.
There are a few things I would probably change on this one. The crust was probably a little too done! So I would reduce the baking time. Keep an eye on it in the oven and when the crust begins to turn gold brown go ahead and take it out. Really, all you are doing is cooking the crust. Everything else is already cooked through.
Again, this is one of those recipes that you can take and make your own. Add some different herbs and spices.
I used my Instant Pot to cook the chicken breasts in. I love the Instant Pot because I throw the chicken in along with some herbs and chicken stock turn it on for 12 minutes and forget about it. Come back and it’s done.
I will be honest about this recipe – I didn’t do a lot of measuring. I tend to cook this way. I just begin throwing things in and tasting later to make sure everything blended well! So a lot of this is eyeballing what I put in.
INGREDIENTS: For the filling
In the Instant Pot:
- 2 cups chicken stock
- 1 tsp dried basil
- 1/2 tsp dried thyme
- salt and pepper
- 8 chicken breasts, thawed
- Turned the Instant Pot on Pressure Cook High and let it go for 12 minutes. At the end of 12 minutes open up the venting valve and let the steam off. When I took the chicken out of the instant pot it was already shredding. I put it on a plate and shredded any large pieces. Set aside.
- 3 cups mixed frozen vegetables (carrots, peas, green beans, and corn)
- 1/2 of an onion chopped finely
- 2-3 tbsp gluten-free flour
- 1 cup chicken broth/stock
- 2-3 cups heavy cream (this can be milk, heavy cream, or half and half. Use what you have on hand.)
- Salt and Pepper to taste
- Simple and easy to prepare. Add a little bit of olive oil or butter to the bottom of a large pan. Sauté the onion in the oil until translucent. Add in frozen vegetable mix. Stir and let it begin to cook. Sprinkle in your flour, add in chicken broth, and heavy cream. Once combined go ahead and add in your shredded chicken. At this point use however much of the shredded chicken you want, all of it or if you feel like it’s too much only use half. Let the mixture simmer. Salt and pepper to taste. While this is coming together make up your pie crust.
INGREDIENTS: Pie crust
Preheat oven to 425 degrees.
- 3 cups all-purpose gluten-free flour (I used my gluten free flour blend that I mix up)
- 2 sticks cold butter (1 cup), sliced thinly or diced into small chunks
- pinch of salt
- 1/2 cup milk (whole milk or almond, which ever you have on hand)
- This is where you get an upper body workout(at least I did)! In a medium bowl combine flour and butter. Make sure the butter is cold and diced into small bite size pieces. With a pastry cutter, cut butter into the flour until it resembles a course meal. Slowly start adding in the milk and combine. Add the milk a few tablespoons at a time and gently work into the butter/flour mixture. This is where the work begins. I use my hands to combine everything at this point and continually work the dough until it is moist and comes together nicely.
- Divide the dough into 2 parts. And roll each out into a 9-10in disc. Place one half of the dough in a well buttered pie dish and trim edges.
- At this point your filling should be ready to go. Fill your pie dough/dish with the chicken filling. Once it’s filled place the second dough on top. Trim and crimp the edges and make sure to have a few steam vents cut into the top.
- Place the pie into the 425 degree oven for approximately 30-35 minutes – check it at 20! Don’t over cook it!! Cool for 15 minutes prior to serving.
A few things I really loved about this dish! For one, it was delicious. I felt like I probably could have added some more herbs for flavor (next time) and this is a dish that you can really change-up. This pie crust can be used for any gluten-free pie you want to make. For me, it cam out perfectly. Typically, I have problems with my crusts staying together, they like to fall apart on me. This one stayed together nicely. I did work the crust quite a while to get it to all come together. This is something to watch out for because if you work a dough too long it does become tough. Also, with any pie crust, everything needs to be cold! There have been pie crusts that I have made in the past using water and I always make sure I use ice water. The colder the better. So when using milk don’t set it out on the counter until you are ready to use. Pull it straight from the refrigerator when you are ready for it. Same thing with the butter!
Happy cooking and good luck!