Easy Gluten-Free Chicken Pot Pie
Easy Gluten-Free Chicken Pot Pie. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.
Easy Gluten-Free Chicken Pot Pie
A gluten-free chicken pot pie with a creamy vegetable filling and a prepared pastry crust.
Ingredients
Equipment
Method
- Heat the oven to 425°F. Use a deep 10-inch pie dish or a roughly 2 1/2-quart baking dish. Let refrigerated crust soften for 10–15 minutes.
- Heat oil in a large skillet. Cook mushrooms about 10 minutes, then add carrots, celery, garlic powder, salt and pepper and cook 3–4 minutes.
- Stir in flour for 2 minutes. Gradually whisk in dairy-free milk and simmer 5–7 minutes, until thickened. Fold in chicken, peas, onions and thyme.
- Transfer filling to the baking dish. Cover with one crust and use the extra half to patch any gaps or edges. Seal seams and cut 4 steam vents.
- Beat egg with water and brush over the crust. Bake about 30 minutes, until golden, bubbling and the filling reaches 165°F. Rest 10 minutes before dividing into 6 portions.
Nutrition
Notes
Supplied recipe estimate: per 1/6 of the pie. Crust size and brand can change these values substantially. Use crusts labeled both gluten-free and dairy-free. Contains egg and almond.
Nutrition is an estimate per stated serving, based on the source recipe. Brands and portion sizes affect the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.
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Let us know how it was!Preferred products
Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Photo of a similar dish.
