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.
Preheat the oven. Preheat the oven to 400 degrees.
⭐️Make the roux. Over medium-high heat, melt butter. Whisk in flour. Slowly whisk the chicken broth into the flour mixture a little at a time, whisking the whole time, making a roux. Bring mixture to a simmer and slowly whisk milk into the roux. Stir in spices. Add mixed vegetables and chicken.
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
⭐️Add the crust. Pour mixture into pie crust, top with second pie crust, pinching edges to seal. For a shiny pie crust, brush with 1-2 tbsp. milk.
2 gluten-free pie crusts
⭐️Bake. Bake for 30-40 minutes or until crust is golden brown. Let pot pie sit for 5 -10 minutes before serving.
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Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: 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 or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.