Best Gluten-Free Chicken Pot Pie
Easy Gluten-Free Chicken Pot Pie packed with chicken and vegetables in a creamy wine sauce, then topped with a perfect, flaky gluten-free crust.
Ingredients
- ⅓ cup butter
- ½ medium onion chopped
- 2 celery stalks chopped
- 3 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cup chicken broth (Pacific Foods Chicken Broth is labeled gluten-free)
- ½ cup milk
- ½ cup Chardonnay or any dry white wine optional (if omitting, increase broth and milk by ¼ cup each)
- 3 ½ cups shredded, cooked chicken (Costco rotisserie chicken is gluten-free, or use leftover chicken or turkey)
- 10 oz bag frozen peas & carrot thawed
- 1 unbaked pie crust (use one crust from my perfect gluten-free pie crust recipe)
- optional: 1 egg and 2 tablespoons of water for egg wash
Instructions
- Preheat oven to 425℉
- In a large saucepan, melt butter over medium heat. Add onion and celery, and cook until onions are soft and translucent, 5-7 minutes.
- Stir in cornstarch, salt & pepper.
- Reduce heat to medium-low. Add broth, milk, and wine. Heat until the sauce is thick and bubbly, 7-10 minutes, stirring occassionally.
- Stir in chicken, peas, and carrots.
- Pour pie filling mixture into a 9-10 inch pie dish and set aside.
- On parchment paper, roll out gluten-free pie crust to approximately 1" larger than your pie pan. If needed to prevent sticking, use additional cornstarch or gluten-free flour to dust your work surface. (Option to use small cookie cutters to cut a few decorative shapes out of your pie crust to vent.)
- Top the pie filling with the crust. Pinch the edges, and press your pinky or thumb at an angle all around the edge for an easy decorative edge. Cut several slits to vent, if you did not use cookie cutters to create decorative vents.
- Optional egg wash: mix egg and water, and use a pastry brush to lightly coat crust with the egg wash, for a richer golden color and sheen.
- Cover the edges of the pie with a pie shield or foil to prevent burning. Bake 30-35 minutes until the crust is golden brown. Remove the pie shield for the last 10-15 minutes of baking.
- Let pot pie rest for 10 minutes. Serve & enjoy!
Notes
Variations:
One-Pot Chicken Pot Pie: Prepare the filling in an oven-safe Dutch oven or cast iron skillet. Carefully top with rustic, rolled-out pie crust, without a finished edge. Add slits to vent. Immediately bake per recipe instructions.
Double-Crusted Chicken Pot Pie: Parbake the bottom crust for 10 minutes at 450℉ while you prepare the filling. Place filling in parbaked crust then follow the rest of the recipe as written
Nutrition
Calories: 329kcalCarbohydrates: 20gProtein: 19gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 69mgSodium: 527mgPotassium: 293mgFiber: 2gSugar: 1gVitamin A: 2092IUVitamin C: 4mgCalcium: 47mgIron: 2mg
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