This Gluten Free Chicken (or Turkey!) Chicken Pot Pie Recipe is all about cozy flavors and heartwarming memories. If you’re yearning for that classic comfort dish but need to tinker with gluten-free options, you’re in the right place. Picture a flaky, buttery crust enveloping a rich, savory filling made from fresh vegetables and tender chicken or turkey. After just one bite, it’s sure to take you back to family dinners around the table, where laughter and stories were shared. Making this dish from scratch is simpler than you think, and it’ll impress anyone who digs in. So, whether it’s leftovers from last night’s dinner you’re working with or a special occasion meal, this recipe will serve up love in every spoonful.
Let’s get started on this delicious adventure!
Why This Recipe Works
This Gluten Free Chicken (or Turkey!) Chicken Pot Pie Recipe brings together the comfort of a classic dish with the ease of gluten-free cooking. The rich, savory filling is perfectly complemented by a flaky, buttery crust that you can make from scratch. The use of a cast iron skillet not only enhances the flavor but also gives you a beautiful presentation that makes this dish the star of any dinner table.
Why You’ll Love This Gluten Free Chicken (or Turkey!) Chicken Pot Pie Recipe
If you’re looking for a heartwarming dish that pleases crowds and warms souls, this pot pie is the answer. It’s ideal for using up leftover chicken or turkey, making it a practical and delicious choice for busy weeknights. The combination of tender vegetables, hearty meat, and creamy sauce encased in a flaky crust will bring joy to every spoonful.
Ingredients
- 3 ½ cups low sodium chicken broth, divided
- 2 tablespoons butter
- ½ medium onion, finely diced
- 1 stalk celery, finely diced
- 3 medium carrots, thinly sliced
- Salt and freshly ground black pepper to taste
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 3 tablespoons cornstarch
- ¼ cup crème fraiche
- 3 cups shredded rotisserie chicken or leftover shredded turkey
- 1 cup frozen peas
- ½ batch Easy Pie Dough (1 9-inch pie crust)
- 1 egg, beaten
Making the Chicken Stew Filling
Start with the Vegetables
In a 10-inch cast iron or deep-sided skillet, melt the butter over medium-high heat. Add the finely diced onion, celery, and sliced carrots. Season with salt and pepper, cooking until tender (about 5-6 minutes). This step is crucial; it sets the foundation of flavor for your dish!
Add Garlic and Herbs
Next, stir in the minced garlic, chopped thyme, and bay leaf. Cooking these ingredients for just about 30 seconds will release their aromas, and you’ll instantly notice how your kitchen begins to smell amazing.
Combine Broth and Thicken
Pour in 3 cups of chicken broth and bring to a simmer. In a separate bowl, whisk the reserved ½ cup of broth with cornstarch to create a slurry. Gradually whisk this slurry into the simmering broth, bringing it to a boil before lowering the heat to a simmer for 5 minutes, stirring occasionally. You’re aiming for a nice thick consistency here!
Incorporate Chicken and Peas
Whisk in the crème fraiche to create a creamy texture. Add the shredded chicken or turkey and frozen peas, adjusting seasoning with salt and pepper to taste. After this, be sure to discard the bay leaf and let the filling cool for about 30 minutes before you assemble the pie. Cooling is key to avoiding a soggy crust later.
Roll Out the Dough and Assemble
Preheat the Oven
Preheat your oven to 400°F (200°C) to get it ready for baking; a hot oven ensures a perfectly cooked crust.
Prepare the Pie Dough
On a lightly floured piece of parchment paper, roll out the pie dough into a 10-inch round. This part can be a little messy but have fun with it!
Assemble the Pot Pie
Carefully transfer the dough over the cooled chicken stew, allowing the edges to extend over the sides. Lightly brush the crust with the beaten egg, and just for a little flair, cut three vents on top for steaming. This not only looks nice but also helps the steam escape while baking.
Baking the Pot Pie
Transfer to Oven
Keep it steady as you carefully move the skillet onto a foil-lined baking sheet to catch any drips. Bake until the crust turns golden brown and the filling bubbles — typically about 40 minutes. The sight alone will make your mouth water!
Cool and Serve
Allow the pot pie to cool for about 10 minutes before slicing and serving. This cooling time is crucial; it gives the filling a chance to set.
Serving Suggestions
Pair the pot pie with a simple green salad dressed in lemon vinaigrette for a balanced meal. The brightness of the salad complements the richness of the pot pie perfectly.
Tips for Success
- Always ensure the filling is cooled before topping it with the dough. This helps prevent a soggy crust!
- If short on time, feel free to use a store-bought gluten-free crust.
Variations
There are plenty of ways to mix things up! For a vegetarian version, substitute chicken with mushrooms and zucchini. You can also experiment with different herbs to create unique flavor profiles; rosemary or sage can add a lovely depth.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven for the best results.
Pairing Ideas
Enjoy your pot pie with a side of roasted vegetables or a warm bread roll. Either of these will make for a beautifully comforting meal!
FAQs
1. Can I use turkey instead of chicken?
Yes, leftover turkey works wonderfully in this recipe!
2. How do I make the pot pie crust gluten-free?
Just use a gluten-free pie crust recipe, like the one linked in the ingredients.
3. Can I freeze the pot pie?
Absolutely! You can freeze it before baking. Just remember to thaw and then bake when you’re ready to enjoy.
4. What can I substitute for crème fraiche?
Sour cream or Greek yogurt can step in as great alternatives.
5. How long does it take to bake?
It typically takes about 40 minutes to achieve that golden brown perfection.
This Gluten Free Chicken (or Turkey!) Chicken Pot Pie is not just a recipe; it’s a heartfelt dish that brings comfort and warmth to the table. The flaky crust combined with a creamy, savory filling creates an unforgettable meal that will have your family asking for seconds. Whether for a cozy weeknight dinner or a gathering with friends, this pot pie is sure to become a favorite in your household!
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Gluten Free Chicken (or Turkey!) Chicken Pot Pie
This Gluten Free Chicken Pot Pie combines flaky crust with a creamy, savory filling of tender chicken and fresh vegetables. Perfect for cozy dinners or using leftovers!
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- 3 ½ cups low sodium chicken broth, divided
- 2 tablespoons butter
- ½ medium onion, finely diced
- 1 stalk celery, finely diced
- 3 medium carrots, thinly sliced
- Salt and freshly ground black pepper to taste
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 3 tablespoons cornstarch
- ¼ cup crème fraiche
- 3 cups shredded rotisserie chicken or leftover shredded turkey
- 1 cup frozen peas
- ½ batch Easy Pie Dough (1 9-inch pie crust)
- 1 egg, beaten
Instructions
- Melt butter in a skillet over medium-high heat. Add onion, celery, and carrots. Season and cook until tender.
- Stir in garlic, thyme, and bay leaf. Cook for 30 seconds.
- Add 3 cups of chicken broth and bring to a simmer. Whisk cornstarch with reserved broth and add to the simmering mixture, stirring until thickened.
- Mix in crème fraiche, chicken, and peas. Adjust seasoning, discard bay leaf, and cool for 30 minutes.
- Preheat oven to 400°F (200°C). Roll out pie dough on parchment.
- Transfer dough over cooled filling, brush with beaten egg, and cut vents on top.
- Bake for about 40 minutes until crust is golden and filling bubbles. Cool for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the filling is cooled before topping with dough to prevent a soggy crust.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: 75
