Description
A comforting gluten-free chicken pot pie filled with tender chicken, colorful veggies, and a creamy sauce wrapped in a flaky crust. Perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup gluten-free flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 gluten-free pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- Melt some butter in a large saucepan and sauté the carrots, peas, and potatoes until tender.
- Stir in the gluten-free flour, garlic powder, onion powder, salt, and pepper.
- Gradually add the chicken broth and milk, stirring until the mixture thickens.
- Add the cooked chicken to the mixture.
- Pour the filling into a gluten-free pie crust in a pie dish.
- Top with another layer of pie crust or leave open-faced.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Serve warm with a side salad or gluten-free bread. Top with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg