Gluten-Free Chicken Pot Pie
This recipe is easy to modify using a regular pie crust if you don’t need to eat gluten-free. You can also add whatever vegetables you like or happen to have on hand.It is definitely rich, with a good amount of butter, but using the pie crust only on top helps balance some of that richness.
Servings: 4 people
Ingredients
Cooked Chicken
- 1 large chicken breast
- 1 tsp chicken bouillon
- 1 cup water
- 1 tbsp dried onion flakes
- 1 stalk celery
- 1 pinch black pepper
White Sauce
- ⅓ cup butter
- 1 tbsp dried onion flakes
- ⅓ cup all-purpose gluten-free flour
- salt & pepper to taste
- 1¾ cup chicken broth
- ½ cup milk
Vegetable Filling
- 1 small potato, peeled and diced
- 2 carrots, peeled and diced
- 1 cup frozen green beans chopped
Pie Crust
- 1 frozen gluten-free pie crust, thawed for 20 minutes
Instructions
Cook the Chicken
- Place the chicken, bouillon, water, onion flakes, celery and pepper into a slow cooker.Cook on low until the chicken is cooked through, a few hours depending on your slow cooker.Shred the chicken and set aside.
Make the White Sauce
- In a large saucepan, melt the butter over medium-low heat.Add the onion flakes and stir until just browned, less than a minute.Add the salt, pepper and gluten-free flour, whisking until well blended.Gradually add the chicken broth and milk, whisking constantly until the mixture is bubbling and thickened.
Prepare the Vegetables
- Boil the vegetables until just softened.Drain and add them to the white sauce.
Bake the Pie Crust
- Preheat oven to 425°
- Bake 15-20 minutes until golden brown.
Assemble the Pot Pie
- Add the shredded chicken and vegetables to the white sauce and combine well.Spoon the chicken pot pie filling into individual bowls.Cut or crumble pieces of the baked pie crust and place them over the top of each serving.
