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Gluten Free Chicken Pot Pie Filling

@GFHomemade  #GlutenFreeHomemade

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Updated September 2, 2016

Gluten Free Chicken Pot Pie is the quintessential American comfort food, and an all-time family favorite.| GlutenFreeHomemade.com

Gluten Free Chicken Pot Pie is the quintessential American comfort food, and an all-time family favorite.

This gluten free chicken pot pie filling is made with organic products and fresh herbs, a healthy meal when served with coleslaw, or Mixed Veggie Potato Salad, and fresh fruit.  I like great tasting recipes that make more than one meal and chicken pot pie rates high on the list.  

Use my Traditional Gluten Free Pie Crust recipe to make fun individual pie servings in large custard cups, or double the recipe to make a regular sized pie to serve family style.  

For a quick weeknight meal, top with Classic Drop Gluten Free Biscuits, or pour the filling over biscuits for a tasty twist on Chicken a’ la King.

Make this a nutrition packed meal by serving with steamed beets or beet greens, and a green salad tossed with blue cheese dressing.


Gluten Free Chicken Pot Pie Filling

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Time:  1 hour, 30 minutes

Servings:  makes one 9 inch pie

Ingredients

  • 1 ½ lbs. skinless, boneless chicken breasts cut into bite-sized pieces
  • 3 tbsp. butter
  • Salt & black pepper
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 medium cloves garlic, minced
  • ½ tsp. dry mustard
  • 2 tsp. gluten-free chicken bouillon or soup base
  • 2 tsp. fresh thyme, minced, or ½ tsp. dry
  • 2 tbsp. potato starch
  • 1/3 c. dry red wine
  • 1 cup chicken broth
  • 1 tbsp. Dijon mustard
  • 1 cup frozen peas
  • 2 tbsp. fresh parsley, chopped
  • Salt to taste

Instructions

  1. Melt 1 Tbsp. butter over medium heat in a Dutch oven.    
  2. Sprinkle chicken with salt and black pepper. 
  3. Add chicken to Dutch oven and cook until browned, about 5 minutes.  
  4. Transfer chicken to a clean plate or bowl.
  5. Add remaining 2 Tbsp. butter, onion, carrots and celery; cook until onion is softened, about 5 minutes; stir occasionally.   
  6. Add garlic, dry mustard, bouillon and thyme, and cook for 1 minute.  
  7. Stir in potato starch and cook for one minute.  
  8. Add red wine, let simmer for 1 minute, stirring gently. 
  9. Return chicken to the pot.  
  10. Stir in chicken broth and Dijon mustard.  
  11. Bring mixture to simmer, cover and reduce heat to medium-low. 
  12. Simmer about 10 minutes.   
  13. Remove from heat.  
  14. Stir in parsley.  
  15. Add salt and pepper to taste.  
  16. Serve hot.


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