Gluten Free Chicken Pot Pie
In this gluten free chicken pot pie, you will relish the flavours of tender chicken and vegetables immersed in rich gravy and topped with the most delicious potato crust. When it comes to comfort food, chicken pot pie is on top of the list. With complex flavours, creamy gravy, lots of veggies, tender chicken and a potato crust, this is a must make a gluten free chicken pot pie. I kept the flavours pretty traditional with a little extra seasoning, but it is the crust that made this warming pie.
To make this pie is pretty straight forward. First, you cook fresh potatoes with garlic. The garlic adds a subtle flavour to the crust, and then you mash them with milk or non-dairy milk and olive oil and season with salt and pepper. That’s it. For the filling, you simmer the veggies with chicken, lots of herbs and spices, a little cream and tapioca starch. Then, fill your pie dish with the creamy chicken and vegetable mixture and top with the mashed potatoes. Once the pie starts to bake, the gravy seeps through the potato topping adding extra flavour to the crust. That is it. It is creamy, packed with veggies, chicken, herbs and topped with most delicious potato crust. It is so good!! There is nothing too complicated about this gluten-free chicken pot pie, and the results are outstanding.
What I love about this chicken pot pie, there is no flour, just veggies, chicken, herbs and spices. For the creaminess, I added some milk or cream, but you can use non-dairy milk of choice. The pie will be just as delicious. Traditional chicken pot pie is usually made with pastry, but you will find that the potato crust makes this pie taste even better. If you like meat pies, try our classic gluten-free shepherds pie. Enjoy!
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