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Step into a world of cozy comfort and wholesome goodness with our Ultimate Gluten-Free Chicken Pot Pie – a wholesome twist on a classic. This beloved classic gets a modern makeover with the use of gluten-free flour, making it accessible to those with dietary restrictions without compromising on flavor or texture. Join us as we explore the updated spin of this timeless dish and delve into the health benefits of choosing gluten-free alternatives.
Jump to RecipeEmbracing Gluten-Free Flour:
Traditionally, chicken pot pie is made with all purpose flour to create the roux. Our version used gluten-free flour for this base. I made this recipe for gluten eaters and no one could tell the difference. In full disclosure, I used PILLSBURY BISCUITS for the topping and the picture. It was simply left off for anyone with gluten intolerance. I will update this recipe with a gluten free biscuit shortly.
Benefits of Going Gluten-Free:
For those with gluten sensitivities or celiac disease, eliminating gluten from the diet can lead to significant improvements in health and well-being. Gluten-free diets have been shown to reduce symptoms such as bloating, gas, and digestive discomfort, as well as improve energy levels and overall vitality. I choose a gluten free lifestyle because I notice a reduction in inflammation.
Nutritious and Delicious Filling:
The recipe does not change for the Chicken Pot Pie. It still features a hearty and nutritious filling made with tender chicken, vibrant vegetables, and a rich, creamy sauce. Packed with protein, fiber, vitamins, and minerals, this filling is not only delicious but also nourishing for the body and soul. With each spoonful, you will be brought back to your childhood around your kitchen table.
Versatility and Adaptability:
One of the beauties of our Gluten-Free Chicken Pot Pie is its versatility. Feel free to customize the filling with your favorite vegetables, herbs, and seasonings, or swap out the chicken for a vegetarian alternative, such as tofu or chickpeas. With a few simple tweaks, you can tailor this recipe to suit your tastes and dietary preferences, making it a flexible and adaptable option for any occasion.
Serving Suggestions:
Serve our Gluten-Free Chicken Pot Pie piping hot, straight from the oven, for a comforting and satisfying meal that’s sure to warm you from the inside out. Pair it with a crisp green salad or steamed vegetables for a complete and balanced dinner that’s as nutritious as it is delicious.
Quick Aside: Sharing a few other classic recipes that I made gluten free
GLUTEN FREE BREAD GRILLED CHEESE
Conclusion:
My Ultimate Gluten Free Chicken Pot Pie is more than just a dish – it’s a nostalgia of flavor, comfort, and can be enjoyed by all. For those of us that choose a gluten-free lifestyle, we can enjoy our favorite comfort foods without sacrificing taste or quality. It can also be served to everyone, regardless of dietary restrictions. So whether you’re gluten-sensitive, celiac, or simply looking for a wholesome and delicious meal, our Gluten-Free Chicken Pot Pie is sure to satisfy your cravings and nourish your body and soul.
The cast of characters
Putting together the chicken pot pie
The Ultimate Gluten Free Chicken Pot Pie plated
Ultimate Gluten Free Chicken Pot Pie
My Ultimate Gluten Free Chicken Pot Pie can now be served at any family meal or for any entertaining that you want to do.
Ingredients
Chicken
- 2 Lbs Chicken – dark or light
- 1 Tbsp Lawry's Seasoning
- 2 Tsp Ground Black pepper
Pot Pie
- 1/2 Bunch Fresh Parsley
- 3 Whole Medium Yellow onions
- 1 Cup Baby Carrots
- 8 Ounces Frozen peas
- 8 Ounces Frozen corn
- 8 Ounces Pearl onions
- 1 Tbsp Chicken Better than Boullion
- 2 Tsp Oregano
- 2 Tsp Salt
- 2 Tsp Ground black pepper
- 3 – 4 Cups Homemade chicken stock link in notes
- 1/4 Cup Half and half
- 3/4 Cup Oat milk
- 1 Container Pillsbury Grand biscuits link to GF biscuits in post
- 1/4 Cup Gluten free all purpose flour
- 1 Stick No salt butter
Instructions
Chicken
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Season the chicken with the Lawry's and pepper. Place in a 350 degree oven for approximately 30 minutes. Set aside and let cool. Once cooled, pull the meat using your hands.
Pot Pie
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In a large pot, melt the butter and saute the onions over medium heat for 5 to 7 minutes. You want to soften the onions, not brown them. Add the gluten free flour to create a roux. Mix well and let the flour cook out for a couple of minutes. Next, add warmed chicken stock into the roux. Simmer over low heat for a couple of minutes, stirring so the sauce/gravy becomes thick. Add the boullion, half and half, oat milk, salt and pepper. Let simmer for 5 minutes. Add the carrots, corn, peas and onions and continue simmering for another 5 minutes. Now add in the chicken followed by the parsley and cook for 15 minutes.
Cook the biscuits according to the box instructions. Doing this separately, keeps them very crisp when you top your pot pie.
To serve, take a couple ladle fulls of the pot pie and pour into a bowl. Top with a biscuit and enjoy!
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