Before my husband was diagnosed with Celiac back in his single days, he lived off of Marie Calendar’s frozen chicken pot pies… yes, I know, not my favorite. So once he had to start eating gluten free, a gluten free chicken pot pie was on my list of things I knew I needed to figure out how to make. I love how easy The gluten free Bob’s Red Mill pie crust mix is and you’ll love the simplicity of the filling in this dish… no canned cream of anything needed!
This recipe for Gluten Free Chicken Pot Pie was sponsored by Bob's Red Mill. All ideas and thoughts are my own.
Gluten Free Chicken Pot Pie
1 package Bob's Red Mill Gluten Free Pie Crust Mix
20 Tbsp butter
1 pound boneless chicken thighs
2 Tbsp butter
2 cups whole milk
1/3 cup gluten free flour blend
1 16oz. package frozen peas, carrots, corn
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1 Tbsp Italian seasoning
2 egg whites
Follow the instructions on the pie crust mix package and make as directed into two pie crusts. Place the pie crusts in the fridge.
Preheat your oven to 375 degrees.
Heat a large skillet on medium-high heat on the stove. Add 2 Tbsp butter to the pan. Once the butter is melted, add your chicken thighs to the pan. Cook for 5-6 minutes on each side until fully cooked. Remove the chicken from the pan and set aside.
Add 1/4 cup of the milk to the hot pan and stir immediately to release any solids form the bottom of the pan. Add the GF flour to the skillet and stir until fully combined. (It will form a paste). Continue stirring and gradually pour in the rest of the milk. Continue stirring until the mixture starts to thicken, about 8-10 minutes. If you see chunks of flour remaining, try to break them up, though they will continue to dissolve as the mixture thickens. Add in the frozen veggies and stir. Reduce heat to low and let sit on the stove.
Once the chicken is cooled, shred it into bite size pieces. Add the shredded chicken back to the skillet and mix everything together. Add in the salt, pepper, garlic powder, and Italian seasoning and stir. Remove from the heat and set aside.
Roll out the pie crusts and line the bottom of a 8-9” pie plate with one of the crusts leaving extra to hang over the edge. Pour the filling in the middle. Top with the second pie crust. Pinch the sides together to seal the filling inside. Using a small knife, score the top to allow the mixture to vent. Brush the egg whites on the top crust.
Bake for 45-60 minutes until the crust is a nice golden brown.
Let sit for 10-15 minutes before serving. Enjoy!