Gluten-Free Creamy Mushroom Chicken Pot pie

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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. 

 

creamy mushroom chicken pot pie in a pie dish

 

How to make the tastiest gluten-free chicken pot pie?

You may be pleasantly surprised when you see the short list of ingredients. The filling is made with only eight ingredients plus salt and pepper.

The flakiest buttery gluten-free pie pastry is made with only four ingredients plus water and salt. I wanted to keep this gluten-free pie recipe simple enough so that even novice cooks will give it a go. 

 

top view of creamy mushroom chicken pot pie without one slice

 

This savoury, creamy mushroom chicken pot pie is made entirely from scratch. You don’t even need cream of mushroom soup. However, if you love the soup, you must try our creamy chicken and mushroom rice soup recipe!

Honestly, this creamy mushroom chicken pot pie is probably the simplest recipe for a gluten-free savoury pie. Also, using only top crust makes this pie lighter and easier to make. 

Besides, who needs all that extra pastry? Savoury pies are all about the hearty, creamy filling we all love!

start with the filling,

I wanted extra flavour in this creamy mushroom chicken pot pie, so I added bacon. The bacon is first cooked, keeping it tasty without the excess fat.

To keep this recipe simple, the entire filling is made in the same skillet. Or, you can use a large saucepan.

 

seared chicken in a skillet

 

Once the bacon is cooked, set it aside. To the same skillet with the bacon fat, brown the chicken pieces. 

 

sauteed leeks and mushrooms in a skillet

 

Then, cook the leeks, mushrooms, and thyme in some butter in the same skillet. Then add the bacon and chicken and a little water. Cook covered for 15 minutes.

 

cooked leeks, mushrooms and bacon in a skillet

 

In the end, mix the cream with tapioca and add it to the skillet to make all this deliciousness thick and creamy. Cook until the sauce starts to thicken. Done.

Now that the filling is ready transfer it to a pie dish.

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

 

I always grate the butter on the large blade of a cheese grater. This will give me uniformed pieces evenly mixed in the flour. 

Next, I add sour cream or use full-fat plain yogurt. Yes, sour cream is the secret ingredient to make the flakiest gluten-free pie pastry.

Mix the sour cream or yogurt throughout the flour mixture with a fork.

 

gluten-free pie dough and a rolling pin

 

To make the ingredients stick together and form the dough into a disk, you must add ice water. The amount of water depends on the gluten-free flour blend you used.

I used a gluten-free rice-based flour blend. I find it works best when making pastry. Keep adding the water one tablespoon at a time until you form a dough that starts to stick together. You may have a few crumbs left, and this is ok.

How to make the top crust of the pie?

Once you have the dough formed into a disk, roll it out onto parchment paper. The diameter of the dough should be slightly larger than the pie dish.

Using the parchment paper, carefully drape the dough over filling and trim to a 1/2-inch overhang. Fold overhang under; crimp with a fork or fingers. 

 

finished chicken pot pie before baking

 

And finally, cut a few vents on top and brush with cream. The cream adds a beautiful colour and stops the gluten-free crust from drying out.

When it comes to making a gluten-free pie, the most challenging part is the pie crust. But, you will find that this pie pastry recipe is super easy. And, I did not use a bottom crust.

 

baked creamy mushroom chicken pot pie, gluten-free

 

The bottom crust is often soggy unless you do extra steps like prebaking the crust first or adding breadcrumbs or crushed cornflakes on the bottom crust before adding the filling.

Chicken pot pie without cream.

To make this savoury pie lighter, you can replace the cream with gluten-free chicken broth. By doing this, the filling is not as rich will have fewer calories and less fat.

 

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

 

I hope you try baking this creamy mushroom chicken pot pie. I promise you will not be disappointed. The flavour, the thick creamy gravy, and the bacon make this one of the best gluten-free chicken pot pies.

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 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  
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    Instructions

  • Using a large skillet, cook bacon until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
  • 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
  • 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 
  • Return chicken and bacon to the skillet and add 3/4 cups of water. Cook covered for 15 minutes
  • 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.
  • PIE PASTRY
  • Preheat oven to 400 F
  • 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.
  • 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
  • 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.
  •  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
  • Place the dish on a baking tray and bake for 30 - 35 minutes until the crust is golden
  • Cool for 15 minutes before serving and always serve hot
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