This easy recipe for chicken pot pie has just a top crust. I used cornmeal and honey in the topping for an old-fashioned taste. The vegetables I used are just a guideline- experiment with what you have left at the end of the week. I missed this comfort food because it is a great way to use leftover vegetables and chicken. The freshness of this dish will make you forget about those chalky-tasting, frozen chicken pot pies.
EASY CHICKEN POT PIE
1 lb chicken breast, cooked and shredded
2 Tablespoons of rice flour
2 Tablespoons of olive oil
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
5 carrots, sliced/diced thin
1 can quartered artichokes
1/2 of a large red bell pepper
1 pkg of sliced mushrooms
3/4 cup of sweet peas
1/2 cup boiling onions or regular onions, diced
1 3/4 cup of chicken stock (homemade or gf brand)
1 Tablespoon fresh basil, chopped finely
3 Tablespoons of sour cream
1 clove garlic, minced
Topping
1/2 cup of cornmeal
1/4 white rice flour plus 2 Tablespoons
2 Tablespoons of tapioca flour
3/4 teaspoon of xanthan gum
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 Tablespoon honey
3/4 cup of milk
2 Tablespoons of olive oil
Directions:
Chop/dice/thaw the vegetables for the chicken pot pie. To prepare the boiling onions, boil them for 2 minutes and then immerse them in cold water. Cut off the ends of each onion, slip off the skin, and cut a shallow ‘x’ on the bottom.
In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.
Preheat oven to 425 degrees.
To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.
Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.
Serves about 6
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Posted on April 30th, 2007 by Natalie
Filed under: Casserole, Celiac, Dinner, Easy, Egg-free, Gluten Free, Poultry
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This looks good! I like the unusual veggies in it. I LOVE Artichokes…love ‘em!!!
I have never really liked chicken pot pie….maybe it was all those canned soup stuff. This looks great.
That crust looks excellent. It would be great over chili, like chili pot pie?
That is a great idea! I have never eaten chili that way before.
I haven’t made or eaten chili like that before either…if you do it before I do, let me know how it is.
First time to your site and I absolutely love your recipes.
I have been craving chicken pot pie for some time now, but I was sure how to go about gluten-free. I will have to try this when I have some time. Thanks!
I found your sight with a yahoo search for Gluten Free Chicken Casserole. This recipe fit the bill…making a few subs in on the veggies on hand.
The crust was very thin and tasted great! The whole family DH, DS (6) and DS (4), and Gluten-free mom.
Also, I forgot to add the sour cream. The filling was a little thin as a consequence, but still tasty.
Thanks. I’ll be back.
As for putting this crust over chili, that might be ok. It really is like a crust and not a cornbread.
Thank you for the recipe. I stumbled upon your blog when I was searching GF recipes for my munchkin.
I’m a hopeless cook. Just wondering if we could subs olive oil with canola (my daughter is a food allergic child. she is even allergic to cinnamon and .. olive oil
.. )
Again, thank you for sharing this recipe w/ us!
~ Annita
Footprints-
Welcome! That sub should work out fine. Good luck!
[...] pie crust comes from Gluten Free Mommy and the filling is a gluten free version of my mom’s recipe. It came out perfectly! The crust [...]
[...] on top of the pie. Maybe add something to mashed potato. This one uses corn meal and rice flour. http://glutenfreemommy.com/easy-chicken-pot-pie/ This one uses potatoes and rice flour Chicken Pot Pie Filling [...]
[...] Monday: Chicken Pot Pie [...]
I would love to make this recipe for a Gluten/Lactose/Corn Intolerant person. Is there a good substitute for the Corn meal and milk/sour cream? Thank you for your help. This is a fabulous resource.
This looks incredible! I’ve been craving some delicious, comforting chicken pot pie and so this goes on next week’s ‘to make’ meal list! Thanks so much for posting this.
[...] amazing but 2 days of left overs for the entire family tasted just as yummy. The recipe came from Gluten Free Mommy Easy Chicken Pot Pie. It really is an easy recipe and honestly seems ‘dummy’ [...]
I’ve gone wheat free just recently in an effort to address some unexplained intestinal angst on the part of my now five month old baby. I think maybe it is helping her, but it seems to be helping me tremendously. My husband and I have been cooking ahead, two weeks at a time, since a few months after our baby was born and for this two week cycle I culled many recipes from your site and elsewhere on the web, figuring I’d really try to make a go of a closer to gluten free life. This was the first recipe we enjoyed and we TOTALLY enjoyed it. It was absolutely delicious. DIdn’t miss the wheat at all. I’ll be back here, regularly. And I am so grateful for your sharing here. And I did link here! THANK YOU!
[...] 1, 2009 by sarahbuildsbridges Gluten Free Chicken Pot Pie (every two weeks now… [...]
I made this exactly how it was printed. I never thought of artichokes or red bell pepper in a pot pie. It was very yummy. I did miss however the potatoes, so I will most likely put them in the next time I make it. Very good recipe and I will be making it again.
I live in a very not gf friendly place no tapico flour etc. here I did finally find cornstarch supposedly I am less allergic to corn. Can I sub cornstarch for the tapioca flour?