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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.
Simple Ingredients
Prepare to be pleasantly surprised by the simple list of ingredients needed for this recipe. With just eight 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 the recipe easy.
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.
I wanted extra flavour in this creamy mushroom chicken pot pie, so I added bacon. The bacon is first cooked, adding more flavor to the filling
In addition, to keep this recipe simple, the entire filling is made in the same skillet or a large saucepan.
Once the bacon is cooked, set it aside. To the same skillet with the bacon fat, brown the chicken pieces.
Then, cook the leeks, mushrooms, and thyme in some butter in the same skillet. Then return the bacon and chicken to the skillet and add water. Cook covered for 15 minutes.
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. 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.
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.
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 are using.
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.
The Top Crust
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.
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.
The bottom crust is often soggy unless you do extra steps like baking the crust first or adding breadcrumbs or crushed cornflakes on the bottom crust before adding the filling.
Lighter Option: Gluten-Free Chicken Broth
For a lighter option, consider substituting cream with gluten-free chicken broth. This simple swap reduces the richness of the filling, resulting in a dish with fewer calories and less fat without compromising on flavor.
Recipe Review
The creamy mushroom chicken pot pie recipe is made without canned soup and focuses on from-scratch goodness. Its simplicity, particularly the substitution of cream with gluten-free chicken broth, ensures a lighter yet equally delicious dish. By using only a top crust makes this an easier recipe and highlights the hearty, creamy filling that makes this an extra tasty dish without the extra fuss. Enjoy!
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
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