Best 3 Gluten Free Chicken Pot Pie Recipes
Gluten-free chicken pot pie is a comforting and delicious dish that can be enjoyed by people with celiac disease or gluten sensitivity. It is a classic dish that is made with a creamy sauce, tender chicken, and vegetables, all encased in a flaky gluten-free crust. Making gluten-free chicken pot pie from scratch may seem daunting, but with the right ingredients and a few simple steps, you can easily create a delicious and satisfying meal that the whole family will enjoy.
Let's cook with our recipes!
GLUTEN-FREE HEARTY CHICKEN POT PIE
Everyone can enjoy chicken pot pie with this recipe. It's chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it's readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
- In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
- Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g
GLUTEN-FREE CHICKEN AND VEGETABLE POT PIE
Enjoy this scrumptious chicken pot pie packed with veggies and herbs - a hearty casserole!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
- In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
- Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g
BLUE RIBBON GLUTEN FREE CHICKEN POT PIE
Categories Poultry Bake Kid-Friendly Wheat/Gluten-Free Dinner Casserole/Gratin Fall Winter
Yield 8 servings
Number Of Ingredients 17
Steps:
- PREPARE PIE CRUST: 1. Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. 2. Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. 3. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more. 4. Roll out one dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch. Preheat oven to 350 degrees PREPARE FILLING: 1. In a large frying pan, sauté or poach chicken breasts until cooked through. Remove from pan, cut into bite-sized pieces, and set aside. 2. Saute carrots, celery and onion in olive oil. 3. Place chicken stock in pan and bring to a boil. Add vegetables and cook for 15 minutes. 4. Add chicken and peas and cook for five minutes longer. 5. In a small bowl, whisk flour and water to make a thin paste. Thicken stock with flour paste, cook on low one to two more minutes. 6. Add sour cream cream, season as desired with salt and pepper. 7. Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. 8. Transfer pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet. 9. Bake at 350 degrees for 20-25 minutes or until top is lightly browned and liquid bubbles around the edges. 10. Let cool 10 minutes. Serve warm.
Tips:
- Use a good quality gluten-free flour blend. Not all gluten-free flour blends are created equal. Some are better for baking than others. For this recipe, I recommend using a blend that is specifically designed for pie crusts.
- Be careful not to overwork the dough. Overworking the dough will make it tough. Mix it just until it comes together, then form it into a ball and wrap it in plastic wrap.
- Chill the dough before rolling it out. This will help to prevent it from sticking to the counter or rolling pin.
- Use a sharp knife to cut the vegetables. This will help to prevent them from tearing.
- Cook the vegetables until they are tender. This will help to ensure that the filling is not too watery.
- Season the filling to taste. Add salt, pepper, and other herbs and spices to taste.
- Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook it just until it is cooked through.
- Use a good quality chicken broth. The quality of the chicken broth will have a big impact on the flavor of the pot pie. Use a broth that is made with real chicken meat, not just water and flavoring.
- Thicken the gravy to your desired consistency. If you like a thicker gravy, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, whisk the slurry into the gravy until it reaches the desired consistency.
Conclusion:
This gluten-free chicken pot pie is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. The flaky gluten-free crust and creamy filling are sure to please everyone at the table. So next time you are looking for a comforting and delicious meal, give this gluten-free chicken pot pie a try.
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