Gluten Free Chicken Pot Pie
Yield: 5 people
Materials
Pie Crust
- 3 3/4 Cup All purpose Gluten Free Flour (or regular if you don't need to be gluten free) I use Cup 4 Cup
- 1 TBSP Sugar
- 1/2 TBSP Salt
- 1/2 tsp Baking Powder
- 1 1/2 Cups Very Cold Butter
- 2/3 Cup Ice Water
- 2 TBSP Sour Cream I have also used plain Greek Yogurt
- 1 tsp Apple Cider Vinegar
Pie Filling
- 2 Chicken Breasts
- 1/2 Cup Sliced Carrots
- 1 Cup Frozen or Fresh Green Beans
- 1/2 Cup Sliced Celery
- 1 Cup Frozen Corn
- 2 TBSP Better then Bouillon chicken
Gravy
- 1/3 Cup Butter
- 1/3 Cup Chopped Onion
- 1/3 Cup Gluten Free All Purpose Flour I use Cup 4 Cup
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Celery Seed
- 1 1/3 Cups Chicken Broth
- 2/3 Cup Milk
Instructions
Making the Pie Crust
- Combine the flour, sugar, salt, and baking powder in a large bowl and mix to combine.
- Cut very cold butter into cubes and put in the flour mixture. Using a pastry cutter and cut the butter into the flour until it turns into little clumps.
- Add in water, sour cream, and vinegar. Mix with a spoon for as long as you can and then use hands to make sure it is all mixed and to form a ball of dough. Stick in the refrigerator until ready for use.
- When ready to use, split dough into 3 equal parts. You will only use 2 for this recipe and can freeze the last one for later use.
- Flour a piece of parchment paper thoroughly and take one piece of pie crust. Roll it out into a circle the best you can.
- Flip the parchment paper over onto a greased pie pan and gently peel back the parchment paper so your pie crust is in the pan. Correct any cracks or holes with excess pie crust hanging over the edge.
Pie Filling
- Cut chicken breasts into bite size pieces and place in a medium sized pot.
- Add all the vegetables, cover with water, and add the Chicken Better then Bouillon.
- Bring to a boil and then turn down to a simmer and cook until the chicken is cooked all the way through and the vegetables are soft.
- Drain the water out and pour the chicken and vegetables into the prepared pie pan with the pie crust in it.
Gravy
- Using the same pot as you cooked the chicken in put the butter and onions in the pot. Cook for a few minute.
- Add in flour and stir around to make a paste.
- Pour in the milk and chicken broth. Add in the seasonings. Whisk together until it starts to thicken into a gravy.
- Pour over the chicken mixture in the pie crust.
Adding the Top
- Take another piece of your pie crust and roll it out on a well floured piece of parchment paper. This doesn't have to be super big because it is just laying on top of your pie.
- Flip the parchment paper over onto the pie and gently peel back the parchment paper.
- Take the leftover pie crust from the bottom piece and the overhang of the top piece and pinch together to form a seal.
- Using a knife with a sharp tip, cut little vents into the center of your pie crust.
- Place the pie dish on a cookie sheet when baking in case butter oozes out so it doesn't get on the floor of your oven. I like to make this ahead of time and just stick in the fridge until we are ready to eat dinner.
- When you are ready to eat dinner, bake at 425° for 30-35 minutes or until golden. Halfway through cooking you may have to cover your edges of the pie crust with foil so they don't burn. They will cook the fastest!
- Remove and let cool for 3-5 minutes and then slice up and enjoy!