Print

Gluten-Free Chicken Pot Pie Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 21 reviews

This Gluten-Free Chicken Pot Pie Casserole combines a flaky gluten-free crust with a hearty, flavorful filling of chicken, vegetables, and a creamy sauce. Perfect for those avoiding gluten but craving a comforting, classic pot pie dinner. The recipe features a homemade crust and a rich vegetable and chicken filling simmered to perfection, all baked in a casserole dish for easy serving.

Ingredients

Pie Crust

  • 2 3/4 cups gluten-free flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, chopped into pea-sized pieces
  • 1/2 cup cold milk

Filling

  • 2 Tablespoons butter (for cooking)
  • 3/4 cup chopped onion (or 2 teaspoons onion powder)
  • 1 cup chopped carrots
  • 3/4 cup chopped celery
  • 8 ounces sliced mushrooms, chopped into small pieces
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons potato starch
  • 2-3 Tablespoons gluten-free flour
  • 1/2 cup milk
  • 1 3/4 cups chicken broth
  • 2 cups cooked chicken, cubed or shredded

Instructions

  1. MIX FLOUR & SALT FOR CRUST: In a large mixing bowl, combine 2 3/4 cups gluten-free flour with 1/2 teaspoon salt to form the base of your crust.
  2. CHOP BUTTER: Chop 1 cup cold butter into small pea-sized pieces, either by hand or using a food processor.
  3. INCORPORATE BUTTER: Slowly mix the cold butter pieces into the flour mixture until evenly distributed, creating a crumbly texture.
  4. ADD MILK & FORM DOUGH: Add 1/2 cup cold milk to the mixture and gently mix until the dough comes together.
  5. SHAPE AND CHILL DOUGH: Roll the dough into a ball by hand, then split it in half. Wrap one half and refrigerate it while you work with the other half.
  6. PRESS DOUGH INTO CASSEROLE: Press the remaining dough evenly into the bottom and up the sides (about 1-2 inches) of a casserole dish to form the crust base.
  7. PAR-BAKE CRUST: Poke holes throughout the crust to prevent bubbling and bake at 425°F for 5-7 minutes to set the crust.
  8. PREPARE FILLING - MELT BUTTER: In a saucepan or deep saute pan, melt 2 tablespoons of butter over medium heat.
  9. COOK VEGETABLES: Add chopped onions, carrots, and celery; cook for 6-7 minutes until softened.
  10. ADD MUSHROOMS: Stir in chopped mushrooms and cook for another 7-10 minutes, stirring frequently.
  11. SEASON & ADD PEAS: Add 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup frozen peas, stirring to combine.
  12. COAT VEGETABLES WITH FLOUR AND STARCH: Mix 2-3 tablespoons gluten-free flour with 2 tablespoons potato starch; sprinkle over vegetables and stir well to coat.
  13. ADD MILK & STIR: Pour in 1/2 cup milk, stirring to break up the starch and combine evenly.
  14. ADD CHICKEN BROTH & SIMMER: Stir in 1 3/4 cups chicken broth and let the mixture simmer for 5 minutes to thicken.
  15. MIX IN COOKED CHICKEN: Add 2 cups cubed or shredded cooked chicken and cook for an additional 2-3 minutes.
  16. REMOVE FROM HEAT & THICKEN: Take the pan off the heat and let the filling thicken for about 5 minutes.
  17. POUR FILLING INTO CRUST: Spoon the thickened filling into the pre-baked crust in your casserole dish.
  18. ROLL OUT REMAINING DOUGH: Remove the refrigerated dough half and roll it out on a gluten-free floured surface.
  19. ADD TOPPING: Use cookie cutters to create pie crust shapes or cover the entire filling with rolled dough, trimming edges as needed.
  20. BAKE FINAL POT PIE: Bake the assembled pot pie at 425°F for about 35 minutes or until the crust turns golden brown around the edges.
  21. COOL & SERVE: Let the casserole cool for at least 10 minutes before serving to allow the filling to set.

Notes

  • Ensure all butter and milk used for the crust are very cold to achieve a flaky texture.
  • You can substitute fresh peas if preferred, but frozen peas add convenience and sweetness.
  • Adjust seasoning to taste, especially considering the salt content in your chicken broth.
  • Using gluten-free flour blend specific for baking helps achieve the best crust texture.
  • Allowing the filling to cool slightly before adding the top crust prevents sogginess.
  • Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.

Find it online: https://recipethrive.com/gluten-free-chicken-pot-pie-casserole-recipe/