The gluten-free crust as well as other dairy-free sauce ingredients are used to make this Chicken Pot Pie healthy, It is loaded with carrots, peas, corn, shredded chicken, and a creamy herb sauce. Serve it as a yummy main dish that’s sure to please!
Chicken Pot Pie
There’s something undeniably comforting about a warm, flaky Chicken Pot Pie fresh out of the oven. With its golden, buttery crust and creamy filling packed with tender chicken and vegetables, it’s the perfect dish to cozy up with on any day. Whether you’re making it for a weeknight dinner or as a hearty dish for a special occasion, chicken pot pie is a classic that never goes out of style.
The Charm of Chicken Pot Pie
What makes chicken pot pie so special is the balance of flavors and textures. The crisp, flaky crust contrasts beautifully with the rich, savory filling inside. Tender pieces of chicken are mixed with vegetables like carrots, peas, and potatoes, all bathed in a creamy sauce that ties everything together.
The comforting flavors and homemade feel of chicken pot pie make it the perfect dish for any season. It’s especially great in colder months when you want something warm and filling, but it’s also a crowd-pleaser that works well year-round.
Ingredient Notes:
- Homemade pie crusts: These provide a buttery, flaky exterior for the pot pie, encasing the savory filling in a delicious, golden-brown crust.
- Chicken: The main protein, offering tender, juicy chunks that make the pie hearty and filling.
- Butter: Used for sautéing the vegetables, adding richness and flavor to the dish.
- Flour (gluten-free 1-to-1 blend): Acts as a thickening agent for the filling, creating a creamy sauce that binds the ingredients together.
- Chicken or vegetable broth: Forms the base of the filling, adding moisture and flavor. It creates a savory gravy-like sauce when combined with the flour and milk.
- Thyme, rosemary, and tarragon: Dried herbs that add earthy, aromatic flavors to the filling, enhancing the overall taste of the dish.
- Frozen peas and corn: Add a pop of color, sweetness, and texture, making the filling more hearty and flavorful.
How to Serve Chicken Pot Pie
- As a Stand-Alone Meal: Chicken pot pie is a complete meal on its own, thanks to its combination of protein, veggies, and crust. All you need to do is slice it up and serve it piping hot for a satisfying dinner.
- With a Side Salad: If you want to lighten things up, pair your chicken pot pie with a fresh side salad. A simple green salad with a light vinaigrette can help balance the richness of the pie and add some refreshing crunch to the meal.
- With a Side of Mashed Potatoes: For an extra indulgent meal, serve your pot pie alongside some creamy mashed potatoes. The buttery potatoes complement the rich pie filling perfectly and add another layer of comfort to the dish.
Best Tips for Perfect Chicken Pot Pie
- Use Homemade or Store-Bought Dough: While homemade pie crust adds an extra layer of flavor, using store-bought dough can save you time without sacrificing taste. Whichever you choose, make sure the crust is golden and flaky to contrast with the creamy filling.
- Make the Filling Ahead: You can prepare the filling for your chicken pot pie ahead of time and store it in the fridge. This way, when it’s time to bake, all you need to do is assemble the pie and pop it in the oven.
- Let it Rest Before Serving: After baking, let your chicken pot pie sit for a few minutes before slicing. This gives the filling time to set, making it easier to cut and ensuring that every slice is as beautiful as it is delicious.
A Classic Comfort Dish for Any Occasion
Chicken Pot Pie is one of those timeless dishes that brings a sense of home and warmth with every bite. Whether you’re feeding your family or making it for a cozy dinner with friends, it’s sure to please. With its rich, savory filling and perfectly flaky crust, this dish is the definition of comfort food at its finest. Pair it with your favorite sides, or enjoy it on its own for a meal that’s as satisfying as it is delicious.
FAQs
Is chicken pot pie healthy, you know?
Many other chicken pot pies are not really healthy because they are made with heavy cream and gluten-filled crust. But by using dairy-free and gluten-free ingredients, this homemade chicken pot pie recipe is made healthier.
How much is chicken pot pie going to last?
If stored in the refrigerator, a fully cooked chicken pot pie may last up to 3-4 days.
Can I prepare it in advance?
You could certainly prepare this pot pie recipe for dinner in advance. Stir in the whole pot pie and refrigerate for up to 24 hours before cooking. Let it sit at room temperature for 1 hour on a serving day, then follow the cooking instructions below.
Be sure to check out these other delicious dinner recipes!
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Chicken Pot Pie
Ingredients
- 2 homemade pie crusts
- 1 lb. chicken cooked about 3 - 3 ½ cups
- 2 Tbsp. butter
- ½ cup celery finely chopped
- 1 cup carrots finely chopped
- 1 small sweet onion finely chopped
- 2 cloves garlic crushed
- ½ cup flour gluten-free 1-to-1 blend
- ¾ cup milk cashew or almond milk
- 1 ¼ cups of broth chicken or vegetable regular sodium
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- ¼ tsp. thyme dried
- ¼ tsp. rosemary dried
- ¼ tsp. tarragon dried
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 egg optional
- 1 Tbsp. milk optional
Instructions
- Start preparing home-made pie crusts. Roll each one up to 11-inch across to a 9-inch pie plate. Cook Instant Pot shredded chicken or use chicken for the rotisserie.
- Preheat the oven to 425 degrees. Add butter, celery, carrots, and onion in a large skillet or Dutch oven. Stir in medium heat for 8 mins. Add the crushed garlic and continue to sauté for 1 min. Reduce heat to low and sift the flour. Stir the flour into the vegetables until the mixture is well mixed.
- A big skillet is loaded with ingredients that show how to make a healthy chicken pot pie filling. Incrementally add chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next quantity.
- When all the liquid has been added, cook over low heat, stirring continuously for about 2-3 mins. Remove heat and stir in salt, pepper, herbs, peas, and corn.
- Place an 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with a non-stick cooking spray. place the chicken to the bottom of the pie crust and pour in the vegetable sauce.
- Cover the chicken and vegetables with the second crust. Remove the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust to seal the whole pot pie. Using both thumbs, push the fluted effect in 1-inch segments along the edge.
- Cut a few holes in the top of the pie dough so that steam could be released while baking. Split the vent hole in the top of the pie, then brush the egg wash on top to make a flaky, golden crust.
Notes
- Optional: Whisk together an egg and a tablespoon of milk. Brush the egg over the crust of the pie to make it golden and flaky.
- Bake chicken pot pie in the preheated oven for about 45 min or until the top is golden brown. Make sure you've got an extra pan under the pot pie to catch any drippings.
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Chicken Pot Pie