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chicken-pot-pie-recipe

Chicken Pot Pie

A comforting, gluten-free chicken pot pie recipe.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Filling

  • 2 cups Cooked Chicken diced
  • 1 cup Carrots diced
  • 1 cup Peas
  • 1 cup Potatoes diced
  • ½ cup Onion diced
  • 2 cups Chicken Broth
  • ¼ cup Gluten-Free Flour
  • ¼ cup Butter
  • 1 cup Milk
  • to taste Salt and Pepper

Crust

  • 2 cups Gluten-Free Flour
  • ½ cup Butter cold, cubed
  • 1 teaspoon Salt
  • 1 cup Cold Water

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a saucepan, melt butter over medium heat. Add onions and cook until translucent.
  3. Add gluten-free flour to the saucepan and stir to combine. Cook for 1-2 minutes.
  4. Slowly add chicken broth and milk, stirring constantly until thickened.
  5. Add cooked chicken, carrots, peas, and potatoes. Season with salt and pepper. Cook for another 5 minutes.
  6. In a mixing bowl, combine gluten-free flour, salt, and cold butter. Add cold water gradually until dough forms.
  7. Roll out dough and place it over the filling in a baking dish. Cut slits in the top to allow steam to escape.
  8. Bake for 30-35 minutes or until the crust is golden brown.
  9. Let cool for a few minutes before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg

Keywords

Chicken Pot Pie, Gluten-Free
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