Chicken Pot Pie
Who doesn't think Chicken Pot Pie is a comfort food? We certainly do! Homemade chicken pot pie is the best!When Inspiration Bakery and Mixes Founder, Debbie, decided to make Chicken Pot Pie years ago, she searched the internet for some recipes only to find they all had potatoes in them. Now, please understand...Debbie loves potatoes. She knows potatoes are delicious and a comfort food in their own right, but she wanted a recipe without them. So, here's a great gluten-free Chicken Pot Pie recipe without potatoes.You will need 4 small (4-inch) pie pans. You can use ramekins for baking if you do not have the small pie pans. Try it! We know you'll like it! Always Gluten-Free!
- Plastic Cling Wrap
- Bowls (2)
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Rolling Pin or Glass Bottle (for rolling out the dough)
- Four 4-inch diameter pie pans or ramekins
- Pastry Brush
Pie Crust Dough
- 1 bag Inspiration Bakery and Mixes Pie Crust Mix
- 2/3 Cup Shortening
- 1 Whole Egg
- 6 Tablespoons Water
- 1 Teaspoon Italian Seasoning
- 1/2 Tablespoon Apple Cider Vinegar
- 1/4 Teaspoon Garlic Salt
- 1/2 Cup Tapioca Flour (for rolling out dough)
Chicken Pot Pie Filling
- 1 Pound Cooked and Chopped Chicken (cut into small pieces) approximately 1 1/2 cups
- 2 Cups Chicken Broth
- 2 Tablespoons Cornstarch
- 4 Tablespoons Butter or Margarine
- 1/2 Medium White Onion (diced)
- 2 Stalks Celery (finely diced)
- 1 Cup Frozen Peas and Carrots
- 3/4 Teaspoon Garlic Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Poultry Seasoning
- 1 Whole Egg (for egg wash)
- 1 Tablespoon Water (for egg wash)
Making the Pie Crust Dough
- Follow the instructions on the Inspiration Bakery and Mixes Pie Crust bag with this change: omit the vanilla extract as this is a savory recipe but be sure to add the Italian seasoning and garlic salt.
- Prepare the dough. Wrap the dough in plastic cling wrap and place in the refrigerator for at least two hours before rolling out. This is a good time to prepare the filling.
Preparing the Filling
- Pre-heat oven to 425°F.
- In a skillet, cook the chicken and cut into small pieces. Set aside 1 ½ cups.
- Clean the skillet and place back on the stove. On medium heat, melt the butter. Add the diced celery and onion. Stir until the onions are translucent, about 5 minutes.
- Add cornstarch to chicken broth, whisking together. Add to skillet, cook while stirring until the mixture begins to thicken. Remove from the stovetop before adding the rest of the filling ingredients. Stir together and set aside.
Rolling out the dough
- Take the dough from the refrigerator, open up the plastic wrap, and cut the dough into 8 equal parts. If you have a kitchen scale, you can use that to weigh the eight pieces for a more accurate division.
- To make you bottom crusts, place one of of the eight pieces on a fresh plastic cling wrap and, with a little tapioca flour, roll it out in a circular shape. Make it about an inch larger than the pan size. Place it in a pie pan or ramekin by lifting up the plastic wrap and inverting on the pie pan before gently removing the wrap. Repeat for the three other bottom crusts.
- Place pie pans or ramekins with the bottom crusts on a metal baking sheet. Evenly scoop the filling into each pan till it reaches the top of the rim, making sure not to overfill.
- Roll out the pot pie top crusts in the same way, but only about 1/2 inch larger than the top of the pan. Place on top of each pan, and crimp edges using your fingers or a fork. If you have dough hanging over, just tuck it underneath before crimping, making for a nice edge.
- Prepare egg wash by placing egg and water in a small bowl. Whisk together. Brush egg wash on the tops of each chicken pot pie with a pastry brush. Cut a large slit in the top of each pie.
- Place in preheated oven for 40-45 minutes, checking halfway through to ensure the slit has not closed. If it has, use your knife to cut it open again.
- Remove from oven and cool for about 5 minutes before turning out onto a plate. Serve your delicious gluten-free Chicken Pot Pie hot!