Tired Of Gluten? Here’s How To Make Chicken Pot Pie Gluten-free!

Indulge in the comforting warmth of chicken pot pie without compromising your dietary needs. This comprehensive guide will walk you through every step of making a delicious gluten-free chicken pot pie that rivals its traditional counterpart.

Gathering Your Ingredients

For the Crust:

• 1 cup gluten-free flour blend
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup gluten-free flour
• 3 cups chicken broth
• 1 cup milk
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup frozen peas
• 1/2 cup chopped parsley
• Salt and pepper to taste

Creating the Gluten-Free Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use a pastry cutter or two knives to cut them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
5. Gradually whisk in the chicken broth and milk until smooth.
6. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
7. Add the chicken, peas, and parsley to the filling. Season with salt and pepper to taste.

Assembling the Pie

1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to a 12-inch (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
4. Pour the filling into the crust.
5. Roll out the remaining dough to a 10-inch (25 cm) circle and cut into decorative shapes or strips.
6. Place the shapes or strips over the filling and crimp the edges to seal.
7. Brush the top of the pie with milk or egg wash.

Baking the Pie

1. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for at least 15 minutes before serving.

Tips for a Perfect Pie

• For a flakier crust, use cold butter and ice water.
• Don’t overwork the dough, as this can make it tough.
• If the filling is too thick, add a little more milk.
• If the filling is too thin, add a little more flour.
• Let the pie cool slightly before serving to prevent the filling from spilling out.

Variations

• Add other vegetables to the filling, such as potatoes, green beans, or corn.
• Use different herbs and spices to customize the flavor of the filling.
• Top the pie with a sprinkle of grated Parmesan cheese before baking.

The Gluten-Free Journey

Embarking on a gluten-free diet can be daunting, but it doesn’t have to mean sacrificing your favorite dishes. With a little creativity and the right ingredients, you can enjoy all the flavors of classic meals, including the comforting warmth of chicken pot pie.

Basics You Wanted To Know

Q: What are some good gluten-free flour blends for this recipe?
A: There are many gluten-free flour blends available, including Bob‘s Red Mill 1-to-1 Gluten-Free Flour, King Arthur Measure for Measure Gluten-Free Flour, and Pamela’s Gluten-Free Artisan Bread Mix.

Q: Can I use frozen chicken breasts in this recipe?
A: Yes, you can use frozen chicken breasts. Just be sure to thaw them completely before cooking.

Q: How can I make the pie vegetarian?
A: To make the pie vegetarian, omit the chicken and add an extra cup of vegetables to the filling. You can also use vegetable broth instead of chicken broth.