Gluten Free Chicken Pot Pie (Edit recipe)

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This Chicken Pot Pie is so yummy and easy to make! You can either use the Wholly Gluten Free Pie Crust OR double the Top Crust recipe and use that for the bottom as well.

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PREP TIME

15 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 5

Ingredients

1 whole Gluten-Free Pie Crust, Wholly Gluten Free brand
1 lb Boneless Skinless Chicken Thigh
0.5 tsp Sea Salt
0.125 tsp Black Pepper
1.5 cup Frozen Vegetables, mix of your favorite: carrots, onion, broccoli or peas
1.5 cup Chicken Broth
4 tsp Ghee
1 tsp dried Thyme
2 tsp Onion Powder
3 Tbsp Tapioca Starch
0.666 cup Almond Milk

Top Crust

1 cup Gluten Free Flour, + 1 TBS
1 Tbsp Tapioca Starch
0.5 cup Ghee
1 tsp Granulated White Sugar
0.5 tsp Sea Salt
0.25 cup Water
1 whole Egg
1 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If using Wholly GF Pie Crust, pre-bake in the oven per manufacturer instructions.
Preheat oven to 400 degrees
To make the Pot Pie Base:
Salt and Pepper your Chicken thighs
Melt 1 Tbs Ghee over Medium High heat and cook the chicken thighs in your skilled for 4-5 min per side then set aside to cool.
Once cooled, chop chicken into cubes.
Add 1 tsp Ghee to your skillet then the chopped vegetables to sauté for 5-7 minutes.
(while this is cooking, you'll make the thickening slurry)
Melt 3 tsp Ghee in a pot over Medium heat.
Whisk together Almond Milk + Tapioca Starch and pour into the pot with the ghee.
Add in the rest of the seasonings and whisk until smooth.
Pour this slurry over the top of the now cooked Veggies.
Add Chicken Broth to the pow and let simmer until thickened (about 5 minutes)
Pour the entire veggie mix into the Pre-Baked Pie Crust.
To make the Top Crust:
Mix all the ingredients together except the Egg & Water.
Once mixed, add 1/4 cup water slowly until a dough forms.
Roll dough out onto non-stick surface and press on top of the pie.
Crack the egg and 1 Tbs of water in a bowl and whisk until combined.
Trust the whisked egg and water over the top of the pie.
Poke a few holes through the top with a fork.
Bake at 400 degrees for 30 minutes.

Notes

**Play around with the veggies you use in the mix of the pot pies. Fresh or Frozen will work. This is another extremely adaptable recipe! **For those who have "picky" eaters in the house: I always cook a few extra Chicken Thighs and keep them to the side in case the picky ones decide they don't want the Pot Pie. They'll have Chicken, Fresh Fruit & Veggies which doesn't take any extra time on my part and everyone will be happy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	595
Fat:	31 g
Carbohydrates:	30 g
Protein:	23 g
Cholesterol:	65 g
Sodium:	587 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.