Homemade Gluten-Free Chicken Pot Pie (with Flaky Crust!)
A from-scratch recipe for a comforting, gluten-free chicken pot pie casserole. This dish features a homemade, gluten-free pie crust for both the bottom and the top. The creamy filling is made with a roux from gluten-free flour and potato starch, enriched with milk and chicken broth. The savory filling is loaded with cubed cooked chicken and a variety of fresh vegetables, including onions, carrots, celery, and mushrooms. The casserole is topped with the second crust (either whole or as decorative cut-outs) and baked until the filling is bubbly and the crust is golden brown.
Ingredients
- For the Gluten-Free Pie Crust:
- 2 3/4 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter, chopped into pea-sized pieces
- 1/2 cup cold milk
- For the Filling:
- 2 Tablespoons butter
- 3/4 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 8 ounces sliced mushrooms, chopped
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons potato starch
- 2-3 Tablespoons gluten-free all-purpose flour
- 1/2 cup milk
- 1 3/4 cups chicken broth
- 2 cups cooked chicken, cubed or shredded
Instructions
- Make the Pie Crust: In a large bowl, mix the gluten-free flour and salt. Cut in the cold butter until the mixture is crumbly. Add the cold milk and mix until a dough forms. Divide the dough in half.
- Preheat the oven to 425°F. Grease a 9×13-inch casserole dish.
- Press one half of the dough into the bottom and up the sides of the prepared dish. Poke holes throughout the crust with a fork and par-bake for 5-7 minutes. Set aside. Refrigerate the other half of the dough.
- Make the Filling: In a large saucepan, melt the butter over medium heat. Cook the onions, carrots, and celery for 6-7 minutes. Add the mushrooms and cook for another 7-10 minutes, until the vegetables are tender.
- Stir in the salt, pepper, and frozen peas.
- In a small bowl, mix the gluten-free flour and potato starch. Sprinkle this over the vegetables and stir to coat.
- Gradually stir in the 1/2 cup of milk, followed by the chicken broth. Let the mixture simmer for 5 minutes until it thickens into a gravy.
- Stir in the cooked chicken and cook for another 2-3 minutes. Remove the pan from the heat and let the filling thicken for about 5 minutes.
- Assemble and Bake: Pour the prepared filling into the par-baked bottom crust.
- Roll out the remaining chilled dough. You can either place the entire sheet over the filling as a top crust (cutting slits for steam) or use cookie cutters to create decorative shapes to place on top.
- Bake for about 35 minutes, or until the top crust is golden brown and the filling is bubbly.
- Let the casserole cool for at least 10 minutes before serving.
Notes
- This recipe is completely gluten-free, featuring a homemade crust made with a gluten-free flour blend.
- Par-baking the bottom crust before adding the wet filling is a key step to prevent it from becoming soggy.
- Using pre-cooked or rotisserie chicken is a convenient time-saving shortcut for the filling.
- Letting the finished casserole rest for 10 minutes is important, as it allows the filling to set, making it easier to slice and serve.