Gluten Free Chicken Pot Pie

free from: gluten and dairy (vegan and Low FODMAP option)

My husband and I recently became obsessed with chicken pot pies. We’ve been buying mini frozen ones from the grocery store, and I realized I could probably make it myself. It was surprisingly easy to make and lasted us the whole week! Hope you love my gluten free chicken pot pie.

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Recipe details

This recipe is gluten free and dairy free. You will need two uncooked pie crusts. I used this brand, which you can find at most grocery stores. You could also make your own – you just need enough for the bottom crust and a top layer. If your crust is frozen, let it defrost while you prep the filling so you’re able to roll out the top.

For the chicken broth, you can use any brand but be sure to check it’s gluten free! Some brands are sneaky and add flour to thicken the broth. Frozen veggies are the easiest mix-ins; I used a bag that had peas, carrots, corn and green beans.

If you have extra filling, you can add more chicken broth and some noodles to make a bowl (or two) of chicken noodle soup! This gluten free chicken pot pie reheats really well, and should last up to a week in the fridge.

Hearty Ingredients

• Pie crust
• Non-dairy butter
• Onion
• Cassava flour
• Salt & pepper
• Chicken broth
• Non-dairy milk
• Chicken
• Mix frozen vegetables

Substitutions:

This recipe could be made vegan if you remove the chicken or swap in a plant-based substitute. You would then need to swap the chicken broth for vegetable broth.

The cassava flour could be replaced with a 1:1 gluten free flour, but I’m not sure if any other flours would work in its place.

If you are Low FODMAP, skip the onion and use whatever veggies work for you.

Gluten Free Chicken Pot Pie

This gluten free chicken pot pie is also dairy free and can be made Low FODMAP. It is a delicious meal, perfect for a crowd or meal prep.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 8

Equipment

• 1 pie pan

Ingredients

  

• 2 pie crusts
• 1/3 cup non-dairy butter
• 1/3 cup onion chopped
• 1/3 cup cassava flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 3/4 cup chicken broth
• 1/2 cup non-dairy milk
• 2 1/2 cup cooked chicken shredded
• 2 cup frozen mixed vegetables thawed

Instructions

 

• If pie crusts are frozen, set out on counter to defrost while you prep the filling. Also, let your vegetables sit out to defrost.
• Preheat oven to 425 F. Melt butter in a saucepan, then add in onions. Stir for a couple minutes until tender. Mix in cassava flour, salt and pepper. Add milk and stir. Then slowly pour in broth and mix until it’s thick and bubbling. Add in chicken and veggies then take off heat.
• Add bottom pie crust to pie pan. Then roll out the top piece until flat. If the gluten free dough is sticky, add some flour to your rolling pin and it will help stick back together rather than on the pin.
• Add chicken mixture to the pie crust, do not overfill it. Lay top layer on top and pinch together the edges of the pie crust. Poke a few holes in the top.
• Bake for 30 minutes until golden brown. If the edges are browning quickly, you can cover them with aluminum foil halfway through baking.
• Let cool for a few minutes before eating.

Keyword easy gluten free dinners, gluten free chicken pot pie, gluten free pie, gluten free pie crust, gluten free pot pie

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