14/12/2021
Hello Friends!! I know It has been a while, but I made a gluten free chicken pot pie and it came out so delicious I wanted to share! 😋
Gluten Free Chicken Pot Pie
GF pie crust (can be homemade or use store bought. I used Wholly GF pie crust)
2 boneless skinless chicken breasts
6 Tbsp unsalted butter
1 medium yellow onion, (1 cup) chopped
2 medium carrots, (1 cup) thinly sliced
2 celery stalks, chopped
8 oz white or brown mushrooms, (stems discarded), sliced
3 garlic cloves, minced
1/3 cup all-purpose GF flour (I prefer King Arthur's Measure for Measure)
1 2/3 cups chicken stock
1/3 cup apple cider
1/2 cup heavy cream (I am dairy free so I used almond milk)
2 tsp salt, plus kosher salt to garnish
1/4 tsp black pepper, plus more to garnish
1 cup frozen peas, do not thaw (I'm the only one in my family who eats peas, so I left these out).
1/4 cup parsley, finely chopped, plus more to garnish
In a pot, melt 6 Tbsp butter.
Add diced onions, carrots and celery and sauté 8 minutes over medium heat until soft.
Add sliced mushrooms and minced garlic and sauté another 5 minutes until mushrooms are softened.
Add 1/3 cup flour and stir constantly for 2 minutes.
Add chicken stock and 1/2 cup heavy cream (or dairy free milk) then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency.
Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
In a separate pan, cut 2 boneless skinless chicken breasts into bite size pieces.
Coat with gluten free flour.
Sauté chicken until cooked all the way through.
Add chicken to the thick soup with ¼ cup of parsley.
Fill pie crust and place top crust over it.
Bake at 425˚F for 30-35 minutes or until top crust is golden brown.
Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Enjoy!! ❤
