Gluten-Free Chicken Pot Pie

Last night I made that delicious peach tart and had some pie crust dough left over. I was going to just line a pie plate with it and freeze it for later use but the bit of chicken breast that I had in the frig kept popping to mind as I made the peach tart. Chicken and pie crust? Chicken Pot Pie. Yum.

As a child, I used to love eating the frozen pot pies. All kinds of nasty, sure, but I came from a home where we never ate fast food or frozen meals so it was a treat to be able to pick out a pot pie when my dad would leave for a business meeting and my mom would take a break from making nightly meals to allow us the joy of a frozen dinner. A frozen pot pie is out of the question now (does anyone make a gluten-free version? I don’t think so…) so when I get to craving the deliciousness of a pie crust filled with chicken and sauce, I have to make it myself.

Typically I use potatoes, peas, and carrots in my pies. However, I was out of the pea/carrot frozen mix so I substituted canned mushrooms. Since we all love cheese, I added some grated sharp cheddar to the sauce for a nice cheesy filling. And after we ate dessert first (that peach tart was best served warm from the oven) we dug into the chicken pot pie. One of the top comfort foods in our house…

Making pot pies is supremely easy. You can use chicken, beef, turkey, pork or skip the meat and make it a veggie version. Your basic pot pie requires 3 things: crust, sauce, veggies/meat.

A pie crust is not necessary. I’ve made dozens of pot pies over the years with no bottom crust and a topping of buttermilk biscuits instead. Just drop the biscuit dough by the spoonful on top and then bake until browned and filling is bubbly.

The sauce is basic – beef or chicken stock, salt/pepper, and then milk and cheese if you’d like a cream version. You can use gluten-free flour or corn starch for the thickener – your choice. I prefer corn starch as it makes for a smoother more silky sauce.

Delicious Pot Pie
makes a standard 9″ pie

1 pie crust or a batch of biscuit dough
1/2 – 1 pound of meat, optional
3 potatoes
bag of peas/carrots or any other veggies you prefer
1 cup beef, chicken, or vegetable stock
1/2 cup milk, optional
3 ounce grated cheese, optional
1/4 cup corn starch or gluten-free flour
salt/pepper to taste

Line pie plate with pie crust OR make up biscuit dough and set aside.

If using russet potatoes, peel and then cut into small 1/2 cubes. If using red or yellow potatoes, leave the skins on.

Cut meat into small 1 inch chunks and place with potatoes in saucepan – cover with water and boil until potatoes are tender and meat is fully cooked through, approx 10 minutes or so. Remove from heat and strain, discarding liquid.

Mix corn starch with milk or 1/2 cup water. Heat stock over medium-high until it comes to a boil. Add corn starch slurry and whisk until sauce thickens. If using cheese, add it now. Salt/pepper to taste (approx 1 tsp salt, 3/4 tsp pepper).

Remove from heat and stir in potatoes and meat and then any veggies you’d like. Pour into prepared pie shell or into casserole dish and then top with biscuit dough. Bake at 350F for 35-45 minutes or until bubbly and crust or biscuit topping is lightly browned.

Let stand for 5-10 minutes and then serve. Enjoy!