Gluten-Free Chicken Pot Pie
Indulge in the cozy comfort of homemade gluten-free chicken pot pie, a delightful dish perfect for chilly evenings. This recipe features a flaky crust filled with tender chicken, vibrant vegetables, and a creamy sauce that wraps you in warmth. Easy to prepare and endlessly customizable, this pot pie is sure to become your family’s favorite comfort food!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 2 medium fresh carrots (diced)
- 1 cup frozen peas
- 2 medium Yukon Gold potatoes (diced)
- 1 cup low-sodium chicken broth
- 1 gluten-free pie crust (store-bought or homemade)
- ½ cup heavy cream
- 1 tsp fresh thyme (chopped)
- 1 tsp fresh rosemary (chopped)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat and sauté diced chicken until golden brown and cooked through (6-7 minutes).
- Add diced carrots and potatoes; cook for about 5 minutes until they begin to soften. Stir in frozen peas.
- Pour in chicken broth and heavy cream, then add thyme and rosemary. Cook until the mixture thickens slightly (3-4 minutes).
- Place half of the gluten-free pie crust in a baking dish, fill it with the chicken mixture, then top with the remaining crust. Seal edges well.
- Bake for 30-35 minutes until the crust is golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg