Gluten-Free Creamy Mushroom Chicken Pot Pie

8 Reviews
Published Mar 9, 2022 ∙ Kristina Stosek

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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. 

top view of creamy mushroom chicken pot pie without one slice

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.

slice of creamy mushroom chicken pot pie, gluten-free

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

seared chicken in a skillet

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.

cooked leeks, mushrooms and bacon in a skillet

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. grating butter into 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.

 

The Secret to Flaky Gluten-Free Pastry

Next, I add sour cream or full-fat plain yogurt. Sour cream is the secret ingredient for creating the flakiest gluten-free pie pastry! Mix the sour cream or yogurt into the flour mixture using a fork until well combined.

gluten-free pie dough and a rolling pin

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!

finished chicken pot pie before baking

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.

baked creamy mushroom chicken pot pie, gluten-free

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.

top view of a slice of chicken pot pie, gluten-free

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!

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Gluten-Free Creamy Mushroom Chicken Pot Pie

8 reviews
Published Mar 9, 2022 · Kristina Stosek
Prep Time:
25 min
Cooking Time:
45 min
Serves:
6

Ingredients

4 GF bacon slices, cut into 1/4" pieces
2 pounds skinless, boneless chicken breasts or thighs
2 Tbsp. Unsalted butter 
3 leeks, white and pale-green parts only, thinly sliced into rounds
10 oz. quartered button mushrooms
2 tsp. GF dried thyme or 2 sprigs of fresh thyme
1 1/2 cups cream plus some for brushing
3 Tbsp. Tapioca starch/flour
Sea salt and GF ground black pepper to taste
PIE PASTRY
1 1/3 cups (197 g) gluten-free all-purpose flour blend (I used rice based flour cup4cup)
1 tsp. GF baking powder
3/4 tsp. Sea salt
1/2 cup (1 stick) butter (place in the freezer for 15 minutes before you begin making the pastry)
1/3 cup sour cream or full-fat yogurt
2 - 4 Tbsp. Ice water  

Instructions

  1. Using a large skillet, cook bacon until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
  2. Season chicken with salt and pepper and cook in the same skillet over medium-high heat until brown, about 3 minutes per side. Transfer to a plate. When cool enough, slice into 1-inch cubes
  3. To the same skillet, add butter, leeks, mushrooms and thyme. Season with salt and pepper, and cook over medium heat, stirring often, until softened, about 5 minutes 
  4. Return chicken and bacon to the skillet and add 3/4 cups of water. Cook covered for 15 minutes
  5. Mix the cream with tapioca and add to the skillet. Cook until the sauce starts to thicken. About 1 minute. Season with salt and pepper if needed. Immediately transfer the mixture to a buttered 9 1/2-inch diameter deep pie dish.
  6. PIE PASTRY
  7. Preheat oven to 400 F
  8. Place flour, baking powder and salt into a bowl and whisk to combine Using the large blade on a cheese grater, grate the butter into the flour. Using a fork mix to combine.
  9. Add sour cream/yogurt and work it into the dough using a spatula or your hands. Start adding one tablespoon of ice water at a time and, using your hands, create a disk of dough. I used 4 tablespoons of water. The amount of water depends on the type of gluten-free flour blend you use. Do not overwork the dough or the pastry will become hard
  10. Place the dough onto parchment paper, and using a rolling pin, roll the dough into an approximately 11-inch circle. If the dough is sticking, lightly dust with flour.
  11. Using the parchment paper, carefully drape over filling and trim to a 1/2-inch overhang. Fold overhang under; crimp with a fork or fingers. Cut a few vents on top and brush with cream
  12. Place the dish on a baking tray and bake for 30 - 35 minutes until the crust is golden
  13. Cool for 15 minutes before serving and always serve hot

Nutrition Info

  • Nutritional Breakdown Per Serving (1/6 of the Pie) | Calories: 588 | Fat: 34g | Carbohydrates: 27g | Protein: 36g | Sodium: 251 mg | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

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