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Gluten-Free Chicken Pot Pie for Cozy Dinners
Youssef Hb

Gluten-Free Chicken Pot Pie

A comforting and creamy gluten-free chicken pot pie that captures the essence of classic home-cooked meals. Utilizing a clever poaching technique for the chicken and a velvety gluten-free sauce, this recipe ensures every bite is tender and flavorful. Perfectly suited for busy weeknights, it uses high-quality simple ingredients to create a heartwarming experience for the whole family without any compromise on texture or taste.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: DINNER
Cuisine: Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 600g chicken breast
  • 2 cups milk
  • 1 cup gluten-free certified chicken broth
  • 50g butter
  • 1/3 cup gluten-free 1-to-1 flour blend
  • 1 cup frozen peas
  • 2 sheets gluten-free certified puff pastry
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • 1 tsp dried thyme

Method
 

  1. Combine milk, broth, and thyme in a large saucepan and bring to a gentle simmer.
  2. Add chicken breasts, cover, and poach for 15 minutes.
  3. Remove chicken and shred once slightly cooled.
  4. Melt butter in a large pot and sauté onion, garlic, carrots, and celery until softened.
  5. Stir in the gluten-free flour to form a roux.
  6. Slowly whisk in the poaching liquid from the chicken until thickened.
  7. Add shredded chicken and frozen peas to the sauce.
  8. Preheat oven to 375°F (190°C).
  9. Pour filling into a baking dish and top with gluten-free puff pastry sheets.
  10. Bake for 40 minutes until the pastry is golden and puffed.

Notes

Ensure all ingredients are certified gluten-free to maintain the integrity of the recipe. Leftovers can be stored in an airtight container for up to 3 days. Use boneless chicken thighs for a richer, more succulent filling if preferred.