Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie
Gluten-free, Main dish, Meat,
Servings Yield: 1 9" pie or 6-8 slices category: dinner cuisine: gluten free


2 Fresh or Frozen Boneless Chicken Breasts or Thighs (Boiled & Cubed or Shredded) – Feel free to use your favorite meat, or make it Vegetarian!
4 Cups (32 oz) of Chicken Broth/Stock
3 Cloves Garlic – minced
1/2 Sweet Onion – chopped
1/4 Cup Olive Oil
1 Stalk Celery – sliced thin
2 1/2 Cups Fresh or Frozen Veggie Mix (peas, carrots, corn, green beans, edamame, etc…)
Salt & Pepper to Taste
4-5 TBSP All Purpose Gluten Free Flour


Serving Size: 1 Slice Calories: 100


Boil chicken in the chicken broth in a large pot until the chicken is done. Then shred or cube chicken into small pieces.
In a deep fry pan, sauté garlic and onion in olive oil until soft.
Add celery & fresh/frozen veggies to sauté and stir until well mixed and warm.
Add sauté ingredients to the chicken and remaining broth from what you boiled the chicken in, and stir until mixture returns to boil.
Add in all purpose gluten free flour 1 Tablespoon at a time until mixture is thick.
Prepare [recipe:Gluten Free Pie Crust].
Put pie crust into the pie pan.
Pour mixture into pie crust and top with the pie crust.
Place prepared chicken pot pie on foil lined baking sheet to catch any boil-over & mess.
Cut 4 small slits in top center, and bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
Cool for 10 minutes and serve. Tastes great hot or cold.
Store leftovers in airtight container for up to 3 days in fridge.


BULK PREPARATION & FREEZING: You can easily prepare this recipe in bulk – I usually make 4 at a time. I cook 1 for dinner and freeze the others without cooking them. There’s no need to defrost the Pot Pie before placing it in the oven at 425 for 45 min – 1 hour. I generally test the center with my thermometer to make sure the center is thoroughly thawed and reaches at least 100 degrees.