Chicken Pot Pie

Want to whip up a tasty chicken pot pie in no time? Our recipe is chock-full of hearty veggies and juicy chicken, all smothered in a creamy sauce. Plus, we’ve made it super easy using store-bought gluten-free pie crusts.

The secret to our creamy sauce is a quick-to-make roux, a flavorful blend of butter, gluten-free flour, and a combination of chicken broth and milk. This roux infuses your chicken pot pie with that irresistible velvety texture, bringing the whole dish together in a snap, making it a perfect meal option for any occasion.

You should give this chicken pot pie recipe a try for several reasons. First, it’s a beloved comfort food that’s perfect for anyone looking to enjoy a heartwarming and satisfying meal. The combination of creamy sauce, tender chicken, and hearty vegetables in a flaky crust is a guaranteed crowd-pleaser. Moreover, making it from scratch allows you to personalize the ingredients, ensuring a wholesome and delicious outcome tailored to individual tastes. So, whether you seek comfort, nourishment, or a taste of nostalgia, making a chicken pot pie is a delightful culinary journey that’s worth sharing with family and friends.

Ingredients

• 1/3 cup butter
• 1/3 cup gluten-free flour
• 1 3/4 cup chicken broth ✅
• 2/3 cup milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. celery seed ✅
• 2 cups mixed vegetables
• 2 cups cooked diced chicken ✅
• 2 gluten-free pie crusts

Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.

How To Make Easy Chicken Pot Pie

To achieve that perfect, creamy, and firm consistency inside your pot pie, creating a roux is essential. A roux is a simple blend of fat and flour used to thicken sauces, preventing the filling from becoming watery once the pie is sliced.

So, how do you make a roux? Start by melting butter, but don’t let the pan get too hot to avoid burning it. Then, whisk in the flour. At this point, the mixture will become quite thick, but don’t fret; you’ll be adding broth.

Kitchen Tip: Add the broth gradually, not all at once. Whisk it in while bringing the mixture back to a simmer before adding more. Once your sauce thickens, season it with salt, pepper, and a hint of celery seed. If you don’t have celery seed, that’s okay, but it does add a nice touch to this easy chicken pot pie recipe.

Now, it’s time to add the milk after the broth has been added and simmered. You can use any type of milk you have on hand (1%, 2%, heavy cream, or half and half). Apply the same gradual method, whisking in the milk and allowing the mixture to return to a simmer before adding more. Once all the milk is in, your mixture should be wonderfully creamy and not runny.

If it’s not as thick as you’d like, continue simmering for 5-10 minutes to let the flour fully thicken. If that doesn’t do the trick, you can explore other thickeners.

Next, incorporate the mixed vegetables and diced chicken into the sauce, stirring until well combined. Place this vegetable and chicken mixture into your pre-made pie crust.

Kitchen Tip: If you’re working with a roll-out pie crust, let it sit out briefly to warm up before unrolling to prevent tearing.

Now, lay the top crust over the vegetable and chicken mixture. Seal the edges by pinching them together and patch up any tears in the top crust. Remember, it doesn’t have to look perfect to taste amazing!

If you’re feeling creative, you can even add decorative designs with a knife on the top crust to impress your family. Bake for 30-40 minutes or until the crust is beautifully golden brown. Enjoy your homemade chicken pot pie!

Recipe Tips and Tricks

• Customize the Vegetables: While the recipe may suggest specific vegetables, feel free to customize the mix to your preferences. You can add or omit vegetables based on what you enjoy.
• Proper Seasoning: Taste and season your filling as you go. Adjust the salt, pepper, and any additional seasonings to your liking.
• Homemade vs. Store-Bought Crust: You can choose to make your own pie crust for a more personalized touch. However, store-bought crusts are convenient and work well too.
• Thickening the Sauce: If your sauce doesn’t reach the desired thickness, simmer it for a bit longer. If necessary, consider alternative thickeners like cornstarch.
• Use a Deep-Dish Pie Plate: If possible, opt for a deep-dish pie plate to accommodate the generous filling without overflowing.
• Ventilation: Make sure to create vents in the top crust to allow steam to escape during baking. This prevents the filling from spilling over and the crust from becoming soggy.
• Room Temperature Crust: If you’re using a roll-out pie crust, let it come to room temperature before unrolling. This prevents it from cracking during use.
• Creative Top Crust: Get creative with the top crust by adding decorative patterns or shapes. It’s a fun way to personalize your pie.
• Cool Before Serving: Allow your chicken pot pie to cool for a few minutes before serving. This makes it easier to cut and serve while keeping the filling intact.

FAQ

Storage Instructions

To store your chicken pot pie, let it cool completely to room temperature. If there are leftovers, cover the pie dish with plastic wrap or aluminum foil and refrigerate it. Consume within 3-4 days.

For longer storage, consider freezing. Wrap the pie tightly in plastic wrap or aluminum foil or place it in an airtight container suitable for the freezer. Chicken pot pie can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and then reheat in the oven until piping hot to maintain the best texture and flavor.

More Chicken Recipes

• Instant Pot Chicken Stew
• Chicken A La King
• Creamy Chicken and Bacon Pasta