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
Scale
- 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