Gluten Free Chicken Pot Pie

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 5 | Rated By: 2 users

Relish the flavours of tender chicken and vegetables immersed in rich gravy and topped with potato crust in this warming chicken pot pie

Ingredients

  • FOR THE CRUST
  • 1 ½ lb. potatoes (I used organic yellow potatoes), quartered
  • 1 large garlic clove, crushed
  • ½ tsp. sea salt
  • 1 cup full-fat milk of for dairy free option use coconut milk
  • 1 Tbsp. extra virgin olive oil
  • FOR THE FILLING
  • 2 Tbsp. extra virgin olive oil
  • 1 medium-size yellow onion, chopped
  • 1 tsp. dried thyme
  • ¼ tsp. dried rosemary
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground nutmeg
  • 1 bay leaf
  • 1 ½ lb. skinless, boneless chicken thighs, cut into bite size pieces
  • ½ cup white wine (you can use water, but the wine adds to the flavour)
  • ½ cup fresh or frozen corn
  • ½ cup fresh or frozen peas
  • 6 oz. brown mushrooms quartered
  • 2 carrots, diced
  • 1 celery, diced
  • Sea salt to taste
  • ¾ cup cream or coconut milk
  • 1 Tbsp. tapioca starch
  • ¼ cup chopped fresh parsley
  • NOTE: Use gluten free spices and organic ingredients whenever possible When making this pie for younger children, omit wine and cut back on black pepper
  • Instructions

  • Cook potatoes with garlic in salted water until tender
  • Drain the water and whip the potatoes with milk until creamy, you can add more milk if needed. Set aside
  • FOR THE FILLING
  • Heat olive oil over medium heat, add onions and saute for 5 minutes
  • Stir in spices until fragrant and then add chicken. While stirring cook chicken until slightly brown about 5 minutes. Add wine, bring to low simmer, cover and cook for 10 minutes
  • Add corn, peas, mushrooms, carrots, celery and season with salt. Cover and cook for 5 more minutes
  • Whisk together milk and tapioca starch and stir into the sauce. Cook until sauce thickens. Remove from the heat and stir in parsley
  • Fill oven proof pie dish with filling and top with potatoes. Drizzle with oil and sprinkle with black pepper. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 375 F for 25 – 30 minutes or until the top is golden and bubbling
  • Rest for 20 minutes before cutting
  • Tip: To avoid spillage in your oven from the pie, place pie dish on a baking tray


  • Leave a Comment

    2 Responses to Gluten Free Chicken Pot Pie

    • TurboGirlBC January 30, 2017

      This recipe is delicious! My family has requested this once a week 🙂
      I used chicken breast instead of thighs – just a personal preference. I also broiled it for about 5 minutes to brown the topping. Instead of tapioca starch I used potato starch as that’s what I had on hand. I also doubled it and made it in a 9 x 13 glass dish – we had enough for leftovers for the 4 of us.
      Thanks for the recipe – look forward to making it again!

      • Kristina Stosek January 31, 2017

        Thank you, and the potato starch is an excelent idea. I have used arrowroot powder before and it works nicely as well. Enjoy!

    Add a Rating