Gluten Free Chicken Pot Pie
Indulge in the ultimate comfort food with this Gluten Free Chicken Pot Pie. Featuring a flaky, golden crust enveloping tender chicken and vibrant vegetables in a creamy sauce, this dish is perfect for cozy family dinners or special occasions. Its heartwarming aroma and rich flavors are sure to delight everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 gluten free pie crust (store-bought or homemade)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or dairy-free alternative)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, sauté diced chicken in butter or oil until browned, about 5-7 minutes.
- Add frozen vegetables, thyme, rosemary, salt, and pepper; cook for another 3-4 minutes.
- Stir in chicken broth and heavy cream; simmer until slightly thickened, about 5 minutes.
- Roll out gluten free pie crust into a baking dish and pour in the chicken mixture.
- Cover with another layer of crust, seal edges, cut slits for steam release, and bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg