Craving comfort? indulge in this gluten-free chicken pot pie paradise

Indulge in the timeless flavors of chicken pot pie without the gluten! Our gluten-free chicken pot pie recipe offers a comforting and nostalgic dish that caters to all dietary needs. With a flaky, golden-brown crust and a savory filling packed with tender chicken, vibrant vegetables, and a creamy sauce, this recipe will become a cherished favorite.

Ingredients

For the Crust:

• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 ounces) chicken broth
• 1/2 cup milk
• 1/2 cup gluten-free flour blend
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

Making the Crust:

1. In a large bowl, whisk together the gluten-free flour blend and salt.
2. Add the cold butter pieces and use a pastry cutter or two knives to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. In a large skillet, sauté the onion, carrots, and celery in a little olive oil until softened.
2. Add the shredded chicken to the skillet and stir to combine.
3. In a separate bowl, whisk together the chicken broth, milk, gluten-free flour blend, salt, and pepper.
4. Pour the wet ingredients into the skillet and bring to a simmer. Reduce heat and cook, stirring occasionally, until the sauce thickens.
5. Stir in the chopped parsley.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the chicken filling into the pie crust.
5. Roll out the remaining dough into another 12-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Brush the crust with milk and sprinkle with a little salt.

Baking:

1. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for at least 15 minutes before slicing and serving.

Variations

• Vegetarian: Omit the chicken and replace it with extra vegetables, such as mushrooms, zucchini, or bell peppers.
• Dairy-free: Use almond milk or coconut milk instead of milk.
• Herbed: Add 1 tablespoon of dried thyme or oregano to the filling for extra flavor.
• Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for a kick.

Tips

• For a flaky crust, use very cold butter and work quickly to avoid warming the dough.
• If you don’t have a pastry cutter, you can use two knives or a fork to cut the butter into the flour.
• Don’t overmix the dough, as this will make the crust tough.
• If the filling is too thick, add a little more chicken broth or milk.
• If the filling is too thin, add a little more gluten-free flour blend.

Serving Suggestions

Serve the chicken pot pie with a side of mashed potatoes, green beans, or a mixed salad. For a complete meal, pair it with a warm bowl of soup or a crusty bread roll.

Leftovers

Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Recommendations

Embrace the comforting flavors of this gluten-free chicken pot pie recipe. With its flaky crust, savory filling, and endless possibilities for customization, it’s the perfect dish to warm your heart and satisfy your taste buds. So gather your loved ones, set the table, and indulge in this timeless culinary delight.

Answers to Your Most Common Questions

1. Can I use a different gluten-free flour blend?

Yes, you can use any gluten-free flour blend that you prefer. However, keep in mind that different blends may absorb liquids differently, so you may need to adjust the amount of water or milk you add to the dough.

2. Can I make the filling ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to assemble the pie, simply reheat the filling before pouring it into the crust.

3. Can I freeze the chicken pot pie?

Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pie and wrap it tightly in plastic wrap. Freeze for up to 3 months. To freeze after baking, let the pie cool completely and then wrap it tightly in plastic wrap. Freeze for up to 2 months. To reheat, thaw the pie overnight in the refrigerator and then bake it at 350°F (175°C) until heated through.