This GF Chicken Pot Pie Recipe (GF/DF) is filled with the good stuff- the crust. It has a decent portion of vegetables adding to its nutritional value. This gluten free chicken pot pie has a delicious-yet-mild-taste making it a great choice for the whole family.
This is an unbelievably comforting dish to serve anytime of the year especially when paired with these cookie dough bites for dessert!
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GF Chicken Pot Pie is one of those comforting and warming dishes that makes one think of home, or at least it does for me. There was definitely a reason my mom took GF Chicken Pot Pie to those who were sick. My family feels so comforted every time I make this Gluten Free Chicken Pot Pie. Bringing comfort with the meals we cook is a way to show love. It is fabulous when that love is coupled with clean nourishment. That’s the way it should be.
Choosing High Quality Ingredients for GF Chicken Pot Pie
I always like to choose high quality ingredients when I can. Let’s talk about those in terms of this GF Chicken Pot Pie. I want to specifically mention the crust, chicken, veggies, and oil.
Crust For GF Chicken Pot Pie
If I were to make this GF Chicken Pot Pie most nutritionally sound, I would probably make my own pie crust. I have not tried this one from Minimalist Baker but I do have a friend who uses this recipe as their go to. All you should need is to make one batch of this recipe. Bake sure to follow the instructions where you will divide the ball of dough into two balls. You will use one for the bottom and one for the top.
For my crust, I used the Wholly Wholesome Gluten Free pie crusts. However, I do not love all of the ingredients in this crust. If you find a crust that you love the ingredients in, you can most certainly use that crust for this GF Chicken Pot Pie to make it gluten free. Just make sure that you have enough for the top and bottom of the pot pie.
The Chicken For GF Chicken Pot Pie
I always prefer organic pasture raised meats. This ensures that the animal is fed well and thus has more nutrients to provide. When they are pasture raised they also eat a higher quality diet. This diet gets all the way down to their mitochondria. It provides a meat that is less inflammatory and more nutrient dense. It also ensures the best living conditions for the animals, this is best for humans and animals alike.
If you chose to use a rotisserie chicken for this recipe, try to get one of the organic ones. I know Publix, Wholefoods, and Sprouts sell those.
The Vegetables for GF Chicken Pot Pie
I like to make sure that the frozen vegetables are organic. The vegetables being used in mixed vegetables are often sprayed with lots of pesticides- like green beans which are on the dirty dozen list.
Oil
I like to cook with an oil like avocado oil because of its higher heat temp. That helps to ensure that the oil I am cooking is not going to break down quickly into trans fat.
The reason I am mentioning oil is because of smoke temp, something we don’t talk about enough. We have been told to eat lots of olive oil – which is good. But, it is only good when it is used as a finishing oil or in very lightly heated cooking. When olive oil is used to cook at higher temperatures, it can quickly break down and turn into a trans fat. Trans fat is so toxic that it has now been banned from using in the United States. Stop cooking with olive oil and instead opt to cook with something like avocado oil which has a much higher smoke temp. Visit the following site for more on oils and cooking from Bon Appetit. You may find an alternate oil you want to use.
Ingredients
Using the suggestions above, you can craft a Gluten Free Chicken Pot Pie that is both comforting and nutritious.
- Pie Crust
- Chicken
- Mixed Vegetables
- Chicken Broth
- All purpose flour
- Milk
- Shallots
- Salt/pepper
- Avocado oil
See recipe card for quantities.
Instructions
This GF Chicken Pot Pie is very simple and pleasant to make. Here are the steps:
Prep all ingredients. Cube chicken and then salt and pepper.
Cook the shallots in avocado oil until translucent
Add cubed chicken and cook all the way through, if using cooked rotisserie you can move on to the next step.
Add flour and stir.
Pour broth and stir.
Add milk and combine.
Simmer and stir until thickened.
Add salt.
Add frozen vegetables and cook 5 minutes.
Pour mixture into pie crust that has been placed in a pie dish.
Top with additional pie crust. *if crust is thawed you may choose to use a fork and mash down around the edges of the pie crust to merge the two crusts together.
Cook for 35-50 minutes or until the crust is golden. Follow instructions for your particular pie crust.
Hint: Keep pie crust frozen until use, unless you are using homemade pie crust. This will help in prying the second crust from the aluminum tin.
It’s Done!
Knowing that this GF Chicken Pot Pie is finished is not a super big concern as we are cooking the chicken before we put it into the pie crust and into the oven. Make sure that the internal temperature of your chicken reaches 165°. This can be hard once it is cubed so if you are really worried about it. You can cook the chicken as breasts and then cube it. If you cube it first, you will know it is done when it pulls apart and is no longer pink.
Some pie crusts have egg and we want to make sure any high risk ingredients are cooked through. As long as your pie crust has turned golden it should be done. Again, follow the instructions on the particular pie crust that you chose.
Reheating
This GF Chicken Pot Pie reheats very well. I actually made this recipe the afternoon before serving it in the evening. Once the pot pie cooled, I chilled it in the refrigerator until I was ready to reheat it for dinner. I heated it on 350 for about 10-15 minutes.
Slicing
The Gluten Free Chicken Pot Pie is best cut into 6 slices. Simply cut the GF Chicken Pot Pie down the middle vertically, cut it down the middle horizontally. Then cut an “x” beginning from the top left hand corner to the bottom right hand corner. Finish the “x” from the top right hand corner and continue cutting to the bottom left hand corner.
Pairing Cookie Dough Bites and GF Chicken Pot Pie
This Gluten Free Chicken Pot Pie would pair really nicely with a glass of cold iced tea and a summer salad!
You might also like to try these cookie dough bites for dessert!
Substitutions in GF Chicken Pot Pie
Rotisserie Chicken: Feel free to cut up a rotisserie and use it instead of messing with raw chicken. I made the recipe both ways and I love each variation!
Variations for GF Chicken Pot Pie
Vegan: remove the chicken and use vegetable broth instead of chicken broth.
Dairy Free: Use a dairy free plant based milk instead of dairy to make this recipe dairy free. I have tried almond and loved it. Make sure it is not a vanilla flavor unless you just want your Gluten Free Chicken Pot Pie to taste like vanilla!
Cookware
If you have one, it is best to choose a glass or ceramic pie dish rather than aluminum. Sometimes the aluminum can break down and make its way into our food and then into our bodies. We want to limit the amount of aluminum our bodies take up.
Storage
Any remaining pieces of the Gluten Free Chicken Pot Pie that you do not consume should be stored in an airtight container and eaten within 2-3 days.
All Credit Due
I crafted this recipe from the 1-Hour Vegan Pot Pies by Minimalist Baker.
Top tip
Don’t be afraid to cook it early and heat it up later!
FAQ
Knowing that this Gluten Free Chicken Pot Pie is finished is not a super big concern as we are cooking the chicken before we put it into the pie crust and into the oven. Make sure that the internal temperature of your chicken reaches 165°. This can be hard once it is cubed so if you are really worried about it. You can cook the chicken as breasts and then cube it. If you cube it first, you will know it is done when it pulls apart and is no longer pink.
Some pie crusts have egg and we want to make sure any high risk ingredients are cooked through. As long as your pie crust has turned golden it should be done. Again, follow the instructions on the particular pie crust that you chose.
Chicken Cobbler (GF/DF)
Ingredients
- 2 Pie Crusts
- 2 Chicken breasts cubed
- 2 cups Mixed Vegetables
- 2 cups Chicken Broth
- ¼ cup All purpose flour
- ¼ cup Milk
- 1 Shallots
- Salt/pepper to taste
- 2 tablespoons Avocado oil
Instructions
- Preheat oven to 400 degrees; prepare all ingredients.
- Cube chicken and then salt and pepper.
- Cook the shallots in avocado oil until translucent.
- Add cubed chicken and cook all the way through, if using cooked rotisserie you can move on to the next step.
- Add flour and stir.
- Pour broth into mixture and stir.
- Add milk and mix well.
- Simmer and stir until thickened.
- Add salt.
- Add frozen vegetables.
- Cook for 5 minutes.
- Pour mixture into pie crust that has been placed in a pie dish.
- Top with additional pie crust. *if crust is thawed you may choose to use a fork and mash down around the edges of the pie crust to merge the two crusts together.
- Cook for 35-50 minutes or until the crust is golden. Follow instructions for your particular pie crust.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Terry B.
This is one of my all-time favorite dishes. You’ve got to get it. Excellent!
Healthy Southern Gal
I’m so glad you’ve had success with our Chicken Cobbler recipe!