Chicken Pot Pie with Potato Crust

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Average Rating: 5 | Rated By: 11 users

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 often on top of the list.

With complex flavours, creamy gravy, lots of veggies, tender chicken and a potato crust, this is a must make gluten-free dinner recipe. I kept the flavours pretty traditional with a bit of extra seasoning, but the crust made this warming pie. 

 

yellow raw potatoes

 

chicken pot pie with potato crust – the details

To make this pie is pretty straightforward. First, you cook fresh yellow 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.

the filling,

For the filling, 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. This is a very simple gluten-free dinner recipe.

 

chicken pot pie with potato crust, gluten free

 

The pot pie is creamy, packed with veggies, chicken, herbs and topped with the most delicious potato crust. This dish is so good!! There is nothing too complicated about this gluten-free chicken pot pie, even a novice cook can master this gluten-free chicken pot pie recipe.

What I love about this chicken pot pie with potato crust recipe!

In this easy pie recipe there is no flour, just veggies, chicken, herbs and spices. For the creaminess, I added milk or you can use cream. Also, you can use dairy-free milk of choice. The pie will be just as delicious.

Traditional chicken pot pie is usually made with pastry, but you will find that this special crust makes this dish taste even better. If you like meat pies, try our classic gluten-free shepherd’s pie. Enjoy!

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 or almond milk
  • 1 Tbsp. extra virgin olive oil
  • FOR THE FILLING
  • 2 Tbsp. extra virgin olive oil
  • 1 medium-size yellow onion, chopped
  • 1 tsp. GF dried thyme
  • ¼ tsp. GF dried rosemary
  • ¼ tsp. GF ground black pepper
  • ¼ tsp. GF ground nutmeg
  • 1 GF 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 or almond milk
  • 1 Tbsp. tapioca starch
  • ¼ cup chopped fresh parsley
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    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. Continue cooking covered 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 serving
  • Leave a Comment

    4 Responses to Chicken Pot Pie with Potato Crust

    • 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!

    • Susan September 25, 2022

      Could you make filling the day before, refrigerate overnight, and the next day add potato topping and bake? Thank you.

      • Kristina September 25, 2022

        yes Susan you can, I would bring the filling to room temperature before baking

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