Can you make pot pie ahead of time?

Yes! You can make pot pie up to a day ahead time. Simply make the filling, cover it with the crust, then cover the dish and refrigerate. Since it’ll be cold, you may need to add an extra 5 minutes to the baking time.

Can I use a store-bought gluten-free pie crust?

Absolutely! We are all for shortcuts, so if you have a pre-made gluten free pie crust that you love, feel free to use it.

Can I make a double crust pot pie?

Yes! Simply double the pie crust recipe and use one pie crust to line your baking dish and one to top it.

Can I make this dairy-free?

Yes, to make this pot pie dairy-free, use your favorite dairy-free milk in place of the heavy cream, and use your favorite gluten-free, dairy-free pie crust recipe. You can swap coconut oil for the butter in our crust recipe, but we’ve found that it is a bit harder to work with.

How can I thicken pot pie without flour?

If you’re making this pot pie grain-free, you can thicken it with arrowroot or tapioca starch instead! Simply combine 2 tablespoons with 2 tablespoons of water, whisk it together, then pour it into the broth you’re using for the filling. Let the filling come to a bubble to thicken.

Gluten Free Chicken Pot Pie

Gluten-Free Chicken Pot Pie

★★★★★

5 from 2 reviews

This Gluten-Free Chicken Pot Pie tastes just like the classic dish with a flaky, buttery crust and flavorful filling.

Author: Amber Goulden
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 6 1x
Category: Dinner
Method: Oven
Cuisine: American

Ingredients

Scale

1 gluten-free pie crust
2 tablespoons salted butter or extra-virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tablespoons gluten-free flour blend
2 cups chicken broth
1/2 cup heavy cream (or the same quantity of cream scooped from the top of a chilled can of full-fat coconut milk for dairy-free)
½ teaspoon dried rubbed sage
½ teaspoon dried thyme leaves
½ teaspoon coarse sea salt
½ teaspoon ground black pepper
4 cups shredded chicken (about 2 pounds cooked and shredded chicken)
1 cup frozen peas and carrots
1 egg, whisked

Instructions

Preheat the oven to 350°F.
Melt the butter in a large, heavy-bottomed pot over medium heat, then add the onion and garlic. Sauté for 4 to 5 minutes, until the onion is translucent and fragrant.
Sprinkle the flour over the onion mixture and whisk to combine.
Add the chicken broth 1 cup at a time, whisking constantly, then stir in the heavy cream, sage, thyme, salt, and pepper, continuing to whisk until mixture is smooth.
Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
Transfer the chicken mixture to a deep pie pan or 2-quart casserole dish, then lay the crust over the top. Brush with the whisked egg, then bake for 30 minutes.
Remove from the oven and let cool slightly, then serve!

Notes

This makes one pie crust for topping the pie, you can double this recipe if you prefer a double crust!
For grain-free: use this pie crust, and thicken the filling with 2 tablespoons arrowroot or tapioca starch instead of flour.
For dairy-free: use olive oil in place of the butter for sauteeing the veggies, substitute coconut oil for butter in the pie crust, or use your favorite dairy-free pie crust, and use your favorite dairy-free milk in place of the heavy cream – we like full-fat canned coconut milk here!

Keywords: pot pie, gluten-free pot pie, gluten-free chicken pot pie

Find it online: https://fedandfit.com/gluten-free-turkey-pot-pie/