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Gluten-Free chicken pot pie with a scoop missing and a spoon ready to grab the next portion

Gluten-Free Chicken Pot Pie

Stillwood Kitchen
Easy to make gluten-free chicken pot pie.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 238 kcal

Ingredients
  

  • 1 small Onion, diced
  • 1 Garlic clove, minced
  • 1 Celery rib, diced Optional
  • 2 Cups Frozen Mixed Veggie Blend Peas & carrots, green beans, etc.
  • 1/2 Tsp Thyme, dried
  • 1 Tbsp Cornstarch, Arrowroot, or Tapioca Starch
  • 4 Cups Diced leftover Chicken or Turkey
  • 1 1/2 Cups Chicken Stock
  • 1/2 Cup Milk, or favorite non-dairy milk * See Notes
  • Salt & Pepper

Instructions
 

  • Preheat the oven to 375°F.

Make The Pie Crust

  • Use your favorite premade or pie crust mix for this, following package directions. Set aside. *SEE NOTE

The Filling

  • In a large saute pan or deep pot warm some oil over medium heat. Then add the diced onion, celery, and minced garlic. Saute for a few minutes.
  • Add the frozen vegetable mix along with potatoes if using. Stir and continue to cook until the veggies start to soften.
  • Sprinkle with the arrowroot or cornstarch and mix well.
  • Slowly stir in the chicken stock and thyme and bring to a simmer. You will notice it start to thicken up at this point.
  • Once the veggies are tender add the diced chicken or turkey.
  • Stir in the milk, salt and pepper. Let it simmer for about 5 minutes for the flavors to blend and the sauce to thicken.
  • Taste and add salt and pepper to your preferance. Remove from heat.
  • Grease or butter a 10-inch deep-dish pie plate or 11x 7 baking pan and place on top of a baking sheet to catch spills. Set aside.
  • Pour the filling into the pie plate.
  • Roll out the pie crust and put it over the filling. Make a few slits in the crust to allow steam to escape. Brush the crust with a lightly beaten egg.
  • Bake for 45 -50 minutes or until the crust is brown and the filling is bubbly.

Notes

Can be made using chicken or turkey.
 
For Gluten-free:
I used King Arthur Gluten-Free Pie Crust Mix for this. I used a scale and halved the pie crust mix to just make one crust. The recipe on the package says to refrigerate for an hour. I rolled it out right away and set it aside. I found that refrigerating it made it harder to stay together when rolling out and the crust was less flakey.
I used Nutpods original for the non-dairy version. The combination of almond and coconut milk makes it nice and creamy. I imagine you can use your favorite creamer just make sure it doesn't have sugar or flavoring. Almond milk, coconut, and regular milk can also be used instead.
For Regular:
Use your favorite pre-made or homemade pie crust.
You can use whole milk, half and half, or heavy cream for richness.  

Nutrition

Serving: 1ServingCalories: 238kcalCarbohydrates: 21gProtein: 17gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 225mgPotassium: 463mgFiber: 4gSugar: 4gVitamin A: 4739IUVitamin C: 12mgCalcium: 75mgIron: 2mg
Keyword pot pie, chicken, gluten-free
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