Gluten-Free Creamy Mushroom Chicken Pot Pie

A Gluten-Free Creamy Mushroom Chicken Pot Pie made with the flakiest buttery top crust. The filling in this stunning savoury pie is made with mushrooms, leeks, bacon and chunks of tender chicken, smothered in a thick creamy gravy hinted with thyme. 

Basic Ingredients for a Delicious Filling

Prepare to be pleasantly surprised by the simplicity of the ingredient list for this recipe. With just eight main ingredients, plus salt and pepper, the filling comes together effortlessly.

Easy Gluten-Free Pastry

Create the flakiest, buttery gluten-free pie pastry with minimal ingredients. You will need only four pantry ingredients, plus water and salt, to achieve the perfect texture. This recipe is easy enough for even novice bakers.

Made from scratch

Indulge in the savory goodness of this creamy mushroom chicken pot pie made entirely from scratch. No need for canned cream of mushroom soup here. However, if you’re a fan of the soup, don’t miss out on our amazing creamy chicken and mushroom rice soup recipe!

Simplicity

This creamy mushroom chicken pot pie stands out as one of our easier pie recipes. Since this pie has only a top crust, it lightens the dish and makes this an easier pie recipe.

Focusing on Flavor

Why fuss with excess pastry when it’s all about the luscious, creamy filling? Enjoy the thick and creamy mushroom and chicken filling without worrying about more calories.

MORE GLUTEN-FREE PIES TO EXPLORE

Gluten-Free Fish Pie

Crustless Gluten-Free Broccoli Cheddar Pie

Gluten Free Pizza Pie In A Skillet

Gluten-Free Cottage Pie

Gluten-Free Creamy Mushroom Chicken Pot pie

Step-by-step Guide

Elevating Flavor with Bacon

To enhance the flavor of this creamy mushroom chicken pot pie, I added bacon. Cooking the bacon first infuses the filling with extra richness and depth.

One-Pan Simplicity

To keep things simple, the entire filling is prepared in the same skillet or a large saucepan.. After cooking the bacon, set it aside, and in the same skillet, use the rendered bacon fat to brown the chicken pieces.

Next, sauté the leeks, mushrooms, and thyme in a bit of butter in the same skillet. Once they’re tender, return the bacon and chicken to the skillet, add water, and cover. Let it cook for 15 minutes for all the flavors to meld and become delicious.

Final Touches for extra Creaminess

Finally, mix the cream with tapioca and add it to the skillet to create a thick and creamy filling. Cook until the sauce begins to thicken. Once the filling is ready, transfer it to a pie dish and prepare for the next steps!

How to make gluten-free flakiest buttery pie pastry?

While the filling is cooking, I prepare the pie pastry. To do this, you will need super cold butter. I place mine in the freezer before I add it to the flour. 

Preparing the Pie Pastry

While the filling is cooking, I prepare the pie pastry. Start with super cold butter; I like to place mine in the freezer before adding it to the flour. Grating the butter using the large holes of a cheese grater ensures uniform pieces that mix evenly with the flour.

Forming the Dough

To bind the ingredients together and shape the dough into a disk, you’ll need to add ice water. The amount required will vary depending on the gluten-free flour blend you’re using.

I prefer a gluten-free rice-based flour blend, as it works best for pastry. Gradually add the water, one tablespoon at a time, until the dough starts to come together. It’s perfectly fine if you have a few crumbs left!

Rolling Out the Dough for Top Crust

Once your dough is shaped into a disk, roll it out onto a sheet of parchment paper. Aim for a diameter slightly larger than your pie dish. Using the parchment paper, carefully drape the dough over the filling and trim it to leave about a 1/2-inch overhang. Fold the overhang under and crimp the edges with a fork or your fingers for a decorative touch.

Final Touches

Finally, cut a few vents in the top of the pie and brush it with cream. This not only adds a beautiful color but also helps prevent the gluten-free crust from drying out.

The Challenge of Gluten-Free Crust

Making a gluten-free pie can be tricky, especially when it comes to the crust. However, you’ll find this pie pastry recipe to be incredibly easy. Plus, I opted not to use a bottom crust.

A bottom crust often turns out soggy unless you take extra steps, such as pre-baking the crust or adding breadcrumbs or crushed cornflakes before filling.

A Lighter Alternative for Your Pot Pie

For a lighter option, try substituting cream with gluten-free chicken broth. This simple swap reduces the richness of the filling, resulting in a dish that has fewer calories and less fat while still delivering on flavor.

Recipe Review: Gluten-Free Creamy Mushroom Chicken Pot Pie

This creamy mushroom chicken pot pie recipe is made from scratch, without any canned soup, ensuring pure, wholesome flavors. By substituting cream with gluten-free chicken broth, the dish remains light yet just as delicious.

With a simple top crust, this recipe highlights the hearty, creamy filling while keeping preparation easy. Enjoy this tasty dish without the extra fuss!

Let’s Connect!

Be sure to FOLLOW US on FACEBOOK and PINTEREST.

Many thanks!

Kristina xx