Gluten-Free Skillet Chicken Pot Pie

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Get ready to feel nostalgic with this Gluten-Free Skillet Chicken Pot Pie. The savoury, hearty pie holds a special place in our home. The filling is made with chicken, carrots, peas and herbs cooked in the most delicious creamy gravy and topped with a flaky buttery crust. In this gluten-free chicken pot pie recipe, I used only one skillet, making this an easier version of the traditional chicken pot pie. The delicious filling is cooked right in the skillet and then topped with a layer of flakey gluten-free buttery crust made from scratch. You will love it!

Why is comfort food so satisfying?

Comfort food such as this chicken pot pie is all about nostalgia. Food that gives you a warm and fuzzy feeling that you remember growing up, nothing is better. Typically comfort food is food that you look forward to after a stressful and hectic day. The meal is hot, satisfying and makes you feel good. So it’s no surprise that when we feel tired, sick, or lonely, we crave comfort food. In reality, there is no bad comfort food because it is food that gives you comfort.

Giving up gluten doesn’t mean you have to give up your favourite comfort food. Think, warming soups, hearty casseroles, chicken pot pie, southern fried chicken, pizza not to mention pies, bread and chocolate chip cookies. In the past, cooking seemed simpler because you didn’t have to think about multiple food sensitivities. Today, with the right ingredients, and guidance, you can bring back those foods that feel like home, such as this gluten-free skillet chicken pot pie. Enjoy!

Ingredients

  • 2 Tbsp. Extra virgin olive
  • 1 small yellow onion, chopped
  • 2 medium celery ribs, diced
  • 1 1/2 cups diced carrots (2 large carrots)
  • 1 lb. boneless, skinless, chicken breast or thigh, cubed
  • 1 GF bay leaf
  • 1/2 tsp. GF dried thyme
  • 1/4 tsp. GF dried rosemary
  • 1 tsp. Himalayan Salt
  • 1/2 tsp. GF ground black pepper
  • 1 1/2 cups GF chicken broth
  • 1 cup whole milk or half-and-half plus some for brushing
  • 2 Tbsp. Tapioca or arrowroot starch
  • 1 cup frozen peas
  • CRUST
  • 1 1/3 cups gluten-free all-purpose flour blend (I used cup4cup)
  • 1 tsp. GF aluminum-free baking powder
  • 1/2 tsp. Himalayan fine salt
  • 1/2 tsp. GF dried rosemary (optional, but adds special flavour to the crust)
  • 1/2 cup (1 stick) butter (place in the freezer for 15 minutes before you begin making the crust)
  • 4 - 6 Tbsp. Milk (place in the freezer for 15 minutes before you begin making the crust)
  • Instructions

  • Using a cast iron 10-inch skillet, sauté onions and celery in olive oil for 5 minutes
  • Add carrots, chicken, bay leaf, thyme, rosemary, salt, pepper and chicken broth. Bring to boil, then reduce the heat to simmer and cook for 15 minutes
  • Whisk milk/cream with tapioca/arrowroot and add to the filling with the peas. Cook over medium heat while stirring until the sauce starts to thicken. About 3 minutes
  • Preheat oven to 425 F
  • While the filling is cooking prepare the crust; Place flour, baking powder, salt and rosemary into a bowl and whisk to combine
  • Using the large blade on a cheese grater, grate the butter into the flour and mix to combine. Or, cut the butter into small pieces and using a pastry knife cut into the flour. Add milk and using a spatula or your hands work the milk into the dough. Depending on your flour blend, you may use 4 - 6 tablespoons. The dough should be moist enough to roll. DO NOT OVERWORK THE DOUGH, or the crust will become hard.
  • Place circle of dough between two sheets of parchment paper lightly dusting each side with flour. Using a rolling pin, roll dough into an approximately 10-inch circle. Using the bottom sheet of parchment paper, carefully place the circle of dough on top of the filling. Cut six small slits in the top to allow the steam to escape and brush with cream. Place the skillet on a baking tray and bake for 30 minutes until the crust is golden
  • Cool for 15 minutes before serving


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