Chicken pot pie is a classic comfort food that many of us grew up loving. However, for those who follow a gluten-free diet, enjoying this dish can be a challenge. Fortunately, with a few simple substitutions, you can create a gluten-free chicken pot pie that is just as hearty and satisfying as the traditional version. In this blog post, we’ll walk you through an easy gluten-free chicken pot pie recipe that’s perfect for weeknight dinners or special occasions.
Gluten-free diets are essential for individuals with celiac disease or gluten sensitivity. Even if you don’t have a medical condition, reducing gluten intake can sometimes lead to improved digestion and overall health. A gluten-free chicken pot pie allows you to enjoy this beloved dish without compromising your dietary needs. Plus, with the right ingredients, it can be just as flavorful and comforting as the original.
Before diving into the recipe, let’s take a look at the ingredients you’ll need to make this gluten-free chicken pot pie. Most of these items are readily available at your local grocery store, and some may already be in your pantry.
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 1 1/2 cups |
| Unsalted butter | 1/2 cup |
| Chicken broth | 2 cups |
| Cooked chicken (shredded) | 2 cups |
| Frozen mixed vegetables | 1 1/2 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Milk (or dairy-free alternative) | 1 cup |
| Salt and pepper | To taste |
| Gluten-free pie crust | 2 (store-bought or homemade) |
Now that you have all your ingredients ready, let’s get started with the step-by-step instructions to make your gluten-free chicken pot pie.
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent. Sprinkle the gluten-free flour blend over the onion and garlic mixture, stirring constantly to create a roux. Cook for about 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently until it thickens. Add the shredded chicken and frozen mixed vegetables, stirring to combine. Season with salt and pepper to taste. Remove from heat and set aside.
Preheat your oven to 375°F (190°C). Roll out one gluten-free pie crust and place it into a 9-inch pie dish. Pour the chicken and vegetable filling into the crust. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let it cool for 10 minutes before serving.
To ensure your gluten-free chicken pot pie turns out perfectly, here are a few tips:
Yes, you can easily make this recipe dairy-free by substituting the butter with a dairy-free alternative (such as margarine or coconut oil) and using a dairy-free milk (like almond or oat milk).
Absolutely! Fresh vegetables can be used in place of frozen. Just make sure to cook them until they’re tender before adding them to the filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can freeze the unbaked pie for up to 2 months. When ready to bake, simply place it in the oven directly from the freezer, adding an extra 10-15 minutes to the baking time.
This gluten-free chicken pot pie recipe is a fantastic way to enjoy a classic comfort food without the gluten. With a flaky crust and a creamy, flavorful filling, it’s sure to become a family favorite. Whether you’re cooking for someone with dietary restrictions or simply looking to try something new, this recipe is easy to follow and delivers delicious results every time. Give it a try and enjoy a warm, comforting meal that everyone can enjoy!
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