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Nutrition Facts
Serving Size 287 g
(Approx. 6 Servings)
Amount Per Serving
Calories 390 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 470 mg 20%
Total Carbohydrate 29 g 10%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 23 g
Vitamin A 8% • Iron 6%
Vitamin C 4% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gluten Free Chicken Pot Pie

Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 cup(s) Gluten free all purpose flour blend, plus more for rolling out dough
1/4 cup(s) Almond flour
1/2 Tsp Kosher salt
1 Tsp Xanthan gum
1/2 Tsp Baking powder
4 Tbsp Sweet cream salted butter, cold, cubed
2 Oz Water, ice cold
2 Tbsp Extra virgin olive oil
1 Lb Boneless skinless chicken breasts, diced
1/2 large White onion, large diced
2 cup(s) Mixed vegetables
2 Tbsp Corn starch
2 cup(s) Chicken stock
1/4 cup(s) Heavy whipping cream
1 Garlic clove, minced
1 Tsp Thyme, minced
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Instructions

1
To make pie dough, combine all-purpose flour, almond flour, salt, xanthan gum, and baking powder in a food processor. Add cubed butter and pulse until mixture looks like sand.
2
With processor running, slowly add ice cold water until a dough ball is formed. Remove dough from processor, form into a disc, and wrap with plastic. Place in the refrigerator until ready to use.
3
To make filling, add oil to a large non-stick skillet set over medium-high heat. Add diced chicken and onions, season generously with salt and pepper, and cook until chicken begins to brown and onions are translucent. Stir in mixed vegetables, garlic, and thyme. Continue to cook on medium-high.
4
Meanwhile, in a small bowl, mix cornstarch and stock to make a slurry. Add to chicken and vegetable mixture along with heavy cream. Continue to cook on medium-high until it begins to simmer and thicken, stirring frequently to make sure it doesn't burn. Once thickened, transfer to a 9 x 9-inch baking dish.
5
Preheat oven to 400ºF. Remove chilled dough from the refrigerator. Lightly dust a clean work surface with gluten-free flour blend and roll out dough until it's slightly larger than the baking pan.
6
Carefully, transfer rolled-out dough to the baking dish. Cut away excess dough and poke a few vent holes in the top. Brush with egg wash and bake for 30 to 45 minutes or until crust is browned and filling is hot.
7
Allow pot pie to rest for 10 minutes before serving. Filling will be hot.
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