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Hearty Chicken Pot Pie (Gluten Free)

Written by Erin Porter

Note: I did not get compensated by Namaste Perfect Flour Blend for this post.  Opinions in this post are all my own.

This was my first attempt at chicken pot pie.  I never attempted to make it before because it’s hard to find a good wheat/yeast free pie crust.  The filling was delicious and so was the crust, but I would do a couple things differently next time I make it.  I would roll the crust much thinner, and also take more time to make it pretty (notice haphazard shape of first pie crust).  Oh, and maybe also do an egg wash on top of the crust (my husband actually suggested that) because it looked a bit flat.  But nobody complained about appearance and it was all eaten up quickly so I guess that’s all that matters!

Delicious filling below. I ended up shredding the chicken in the food processor instead of cutting it into chunks.  Oh, and this recipe made a lot!  I had enough for one full pie, plus these two mini pies (pictured above) so you can cut the recipe in half, or make two regular size pies and eat one, and freeze the other. That’s exactly what I did.  So now one night next week dinner is already done, I just have to pull it out of the freezer!

Enjoy!

 

 

 

Hearty Chicken Pot Pie (Gluten Free)

Erin Porter
Enjoy this tried and true hearty chicken pot pie recipe!
Course Main Dishes

Ingredients
  

Pie Filling

  • 1 Chicken breast
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 1 cup Vegetable stock
  • 1 cup Light coconut milk
  • 1/2 cup Gluten free flour (or sugar free - I use Namaste gluten free flour)
  • 3 Celery stalks chopped
  • 1/2 cup Frozen peas
  • 1/2 cup Carrots chopped
  • 1/4 Yellow onion chopped
  • 2 Garlic cloves chopped

Pie Crust

  • 2 1/4 cups Gluten free flour (or sugar free - I use Namaste gluten free flour)
  • 1 Stick cold grass fed butter - lightly salted
  • 1/2 cup Light coconut milk
  • 1/4 cup Virgin coconut oil
  • 2 tsp Baking powder
  • 1 tsp Apple cider vinegar
  • 1/2 tsp Salt
  • 1/8 tsp Baking soda

Instructions
 

Pie Filling Instructions

  • Preheat oven to 350 degrees.
  • Bake chicken breast for 30-35 minutes or to keep it really simple you can buy pre-cooked organic chicken strips and cut or shred chicken in food processor.
  • Saute garlic and onion in 2 tbsp of olive oil and 1 tbsp butter until golden brown.
  • Place in crockpot and add vegetable stock, coconut milk, and flour. Before adding any other ingredients use a hand immersion blender to mix ingredients until filling is nice and thick. Add all other ingredients and stir.
  • Once chicken is ready place in food processor in order to shred chicken. If you prefer chunks of chicken skip this step and cut chicken into cubes and add to crock pot.
  • Cook on high for 2 hours in order for vegetables to soften.

Pie Crust Instructions

  • Place all ingredients in a food processor to mix dough.
  • Then place dough covered in refrigerator for two hours.
  • Remove dough and roll out flat.
  • Grease the dish you will use for your pie. Cut pie crust to fit your dish.
  • Fill with pie filling.
  • Place more pie crust on top.
  • Bake for approximately 25-35 minutes or until pie crust looks slightly golden brown.

Notes

Crust and Filling makes enough for TWO pies. Eat one and freeze one, or cut the entire recipe in half.

 


Erin Porter
Erin Porter
I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed.

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About Erin

I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed. My book Eat Pray Get Well is about overcoming a tumultuous childhood, decades of chronic illness, and finding God in the process. Includes exclusive interviews with renowned Cardiologist Dr. Stephen Sinatra, Supermodel Carol Alt, Doug Kaufmann, and many more. Plus 55 gluten free recipes woven throughout. 

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