There’s something magical about a warm bowl of gluten free chicken pot pie, isn’t there? Imagine diving into a flaky crust that crumbles at the slightest touch, giving way to a rich, creamy filling packed with tender chicken and vibrant veggies. The aroma wafting through your kitchen is enough to make even the pickiest eaters perk up and say, “What’s for dinner?” It’s the kind of dish that wraps you in a cozy blanket of flavors and textures, making every bite feel like a warm hug.
This comforting dish has been a staple in my home for years, bringing back memories of chilly evenings spent gathered around the table with family. There’s just something about sharing food made with love that creates lasting bonds. Whether it’s a rainy day or a festive gathering, gluten free chicken pot pie is always a hit, promising a delightful taste experience that will leave everyone asking for seconds.
Why You'll Love This Recipe
- This gluten free chicken pot pie is simple to prepare and packed with flavor
- The creamy filling contrasts beautifully with the flaky crust
- Visually appealing with its golden hue, this dish is perfect for any occasion
- It’s versatile enough to use leftover roast chicken or vegetables you need to clear out
I remember the first time I made this recipe; my friends were amazed at how delicious it turned out! They couldn’t believe it was gluten-free.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but adjust based on your crowd size.
Carrots: Fresh carrots add sweetness; choose firm ones for better texture.
Frozen Peas: These little gems are convenient and add vibrant color and sweetness.
Celery: Chopped celery gives a nice crunch; opt for fresh stalks for best flavor.
Onion: A medium onion adds depth; sauté until translucent for maximum flavor.
Garlic: Fresh garlic elevates the taste; use minced cloves for robust flavor.
Gluten Free Flour Blend: Essential for thickening the sauce; ensure it’s suitable for baking.
Chicken Broth: Use low-sodium broth to control saltiness while keeping it flavorful.
Coconut Milk or Heavy Cream: Adds creaminess to the filling; choose based on dietary preferences.
Puff Pastry Sheets (Gluten Free): Look for ready-made sheets to save time; they provide that perfect flaky crust.
Salt & Pepper: Season generously to enhance all flavors in this dish.
Herbs (Thyme or Parsley): Fresh herbs brighten up the filling; use what you have on hand!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prep Your Workspace: Start by preheating your oven to 400°F (200°C). Get your baking dish ready by greasing it lightly—this ensures easy removal later.
Sauté Those Veggies: In a large skillet over medium heat, melt butter and add chopped onions. Cook until they become translucent and fragrant; this should take about 3-5 minutes.
Add Chicken: Toss in diced chicken breasts and cook until browned on all sides. The smell of sizzling chicken will make your mouth water!
Create The Sauce: Stir in your gluten free flour blend until well combined, then slowly pour in chicken broth and coconut milk. Keep stirring until the mixture thickens into a creamy delight—about 5 minutes.
Add Vegetables: Mix in carrots, peas, and celery. Let them simmer together for another 5 minutes. The colors will brighten as they cook!
Assemble & Bake: Pour your beautiful filling into your prepared dish and cover it with gluten free puff pastry. Ensure you cut slits in the pastry for steam escape. Bake for 25-30 minutes or until golden brown on top.
And just like that, you’ve successfully created an incredible gluten free chicken pot pie! The kitchen will smell heavenly as it bakes—don’t forget to set an alarm so you don’t get too lost in daydreams about dinner!
You Must Know
- This gluten free chicken pot pie is comfort food at its finest
- The flaky crust and creamy filling will warm your heart and soul
- Plus, it’s a great way to sneak in veggies for those picky eaters at the table
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add chicken to sear. Simultaneously, prepare the sauce for a smooth workflow and rich flavor.
Add Your Touch
Feel free to swap chicken for turkey or add your favorite veggies like peas or carrots. Experimenting with herbs can also elevate the dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through to maintain crispiness.
Chef's Helpful Tips
- For a golden crust, brush it with egg wash before baking
- Use fresh herbs for vibrant flavor and aroma
- Ensure your filling is thick enough to avoid a soggy bottom crust
I once made this gluten free chicken pot pie for a family gathering, and everyone raved about it! Even my gluten-loving uncle went back for seconds, which felt like winning a cooking Oscar.
FAQ
Can I make gluten free chicken pot pie ahead of time?
Yes, you can prepare the filling and crust separately beforehand, then assemble them later.
What can I use instead of traditional flour?
Almond flour or coconut flour are great substitutes for making gluten-free crusts.
Can I freeze gluten free chicken pot pie?
Absolutely! Freeze before baking or after cooling completely for later enjoyment.
Gluten Free Chicken Pot Pie
Indulge in the warmth of a homemade gluten free chicken pot pie, where a flaky crust meets a creamy filling brimming with tender chicken and colorful vegetables. This comforting dish is perfect for cozy family dinners or festive gatherings, making it a beloved favorite that everyone will enjoy. With its rich flavors and heartwarming aroma, this gluten free delight will have your loved ones asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup gluten free flour blend
- 2 cups low-sodium chicken broth
- 1 cup coconut milk or heavy cream
- 1 package gluten free puff pastry sheets (about 14 oz)
- Salt & pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish lightly.
- In a large skillet over medium heat, melt butter and sauté onions until translucent (3-5 minutes).
- Add diced chicken breasts and cook until browned on all sides.
- Stir in gluten free flour blend and gradually add chicken broth and coconut milk; mix until thickened (about 5 minutes).
- Incorporate carrots, peas, and celery; simmer for another 5 minutes.
- Pour filling into the prepared dish and cover with gluten free puff pastry. Cut slits in the pastry for steam escape.
- Bake for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
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