Easy Gluten-Free Chicken Pot Pie

MEL'S EASY KITCHEN

A gluten-free chicken pot pie with a creamy vegetable filling and a prepared pastry crust.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: servings

Meal: Dinner

By: Mel’s Easy Kitchen

Equipment

Deep 10-inch pie dish or 2 1/2-quart baking dish
Large skillet
Whisk
Measuring cups and spoons

Ingredients

1 1/2 tbsp olive oil
15 oz cremini mushrooms sliced
1 1/2 cups carrots diced
3/4 cup celery diced
2 1/4 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
3/8 cup gluten-free 1:1 flour
3 cups dairy-free milk
3 cups cooked shredded chicken breast
3/4 cup frozen peas
3/4 cup frozen pearl onions
1 1/2 tbsp fresh thyme
1 1/2 gluten-free dairy-free pie crusts for the top only
1 egg
1 tbsp water

Instructions

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 per serving

Calories: 505kcal | Carbohydrates: 43g | Protein: 30g | Fat: 23g | Fiber: 3g

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.