Chicken Pot Pie is the perfect comfort food! This easy and delicious gluten-free recipe is sure to become a regular in your kitchen!
Gluten-Free Chicken Pot Pie.
Ah, chicken pot pie. Some consider it the ultimate comfort food. If there were any chocolate in it, I would have to agree. But, seeing as there isn’t, I’m just going to label it a pretty close to ultimate one. 😉
When I was making the menu up for this past week I boldly wrote chicken pot-pie down for one of the dinners. I had never attempted a gluten-egg-and-dairy-free one (or any other kind, as far as I can remember) so I figured it was high time I tried my hand at it.
I modified the dough from a pierogi recipe I found a loooong time ago and the filling is basically a really thick chicken soup. Put them together, and you’ve got “dilishish” as my 4-year old says. 🙂
More gluten-free comfort food.
While chicken pot pie is one of my all-time favorite dinners, there are a few more that my family loves equally. Here are some of our favorite gluten-free comfort foods. I’m sure you’ll enjoy them just as much as we do!
- Stuffed Italian Meatballs in the Instant Pot
- Zuppa Toscana in the Instant Pot
- Easy Paleo Sweet & Sour Chicken
- White Chicken Chili in the Instant Pot or Slow Cooker
- Spaghetti Squash Pizza Casserole
- Easy, Creamy Dairy-Free Macaroni & Cheese
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Gluten-Free Chicken Pot Pie
Free of gluten, eggs, dairy and sugar.
For the filling:
- 2 chicken breasts
- 2 large potatoes
- 6 small carrots
- 1 onion
- 3 cloves garlic
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon parsley
- Himalayan salt & black pepper, to taste
For the crust:
- 1 1/2 cups sorghum flour
- 3/4 cup arrowroot powder
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon flax meal + 2 tablespoon water
- 3/4 cup + 3 tablespoons cold water
For the filling:
In large pot place chicken breasts and just enough water to cover and bring to a boil. Reduce heat and simmer until chicken is done.
Remove chicken and set aside to cool.
Add chopped veggies and remaining “soup” ingredients to the pot and simmer until carrots are tender. The potatoes may get kind-of mushy – that’s ok – they’ll help thicken the filling.
When carrots are tender, remove pot from stove-top and let sit while you shred/chop up the chicken.
Add chicken to filling mixture and stir to combine. It should be pretty thick. Let cool off a little while you prepare the crust.
For the crust:
While filling is cooling, combine sorghum flour, arrowroot, tapioca, xanthan gum, and salt in large bowl and mix well.
Combine flax and water in small bowl and set aside to gel.
Stir olive oil into dry ingredients until evenly crumbled throughout.
Pour in flax mixture and mash around with your hand until evenly-ish distributed.
Stir in just enough cold water to make dough come together into a nice ball.
Divide dough into two parts, making one a tad larger than the other.
To finish it off:
Preheat oven to 400 and grease a 9×13-inch baking dish.
Roll out larger half of dough on a piece of parchment paper or flexible cutting board until it’s large enough to fit the dish and go up the sides a little (it will be pretty thin).
Flip over on top of baking dish and carefully peel off.
Press into dish and up the sides.
Scoop filling in and spread out a little so it’s evenly distributed.
Roll out second half of dough the same way you did the first half.
Flip onto filling and piece around so all the filling is covered.
Make a few slashes in the crust with a sharp knife and brush with olive oil.
Bake for 20 minutes, or until filling is bubbling and crust is golden-browned.