Yesterday was Pi Day, however, I was able to make the pie I prepped. I decided that late was better than never and anyway who doesn’t love pie of any sort? March begins the countdown to summer. It is the last time to make winter comfort food and snuggle deep under thick blankets. It is a month that produces all sorts of weather and brings forth the anticipation we still hold onto from childhood of warm carefree summer days.
So let’s enjoy the last bitter whip of winter and welcome in the rainy days of spring with a gluten-free chicken pot pie. As a kid, I loved getting these from Boston Market when we would get take out. The crust was buttery while the filling was thick and creamy. It made me feel warm during cold Midwest winters and full. I have taken that concept and made it healthy without losing the flavor. I also have opted for a biscuit top over and puff pastry or pie crust. I hope you enjoy this wonderful savory pie and continue the celebration of Pi Day throughout the week. Afterall, we don’t need an excuse to eat good food or drink good wine.
Ingredients for the Gluten-Free Pot Pie Filling
- 1 onion
- 2 chicken breast
- 3 cups of carrots
- 1 cup of green peas
- 1 cup chopped button mushrooms (any type of mushroom will do)
- 16 ounces of chicken stock (I prefer the low sodium broths)
- 2 cloves of garlic
- 2 tablespoons of Italian seasoning
- 1/2 cup of heavy cream
- 3 tablespoons of gluten-free flour
- 2 tablespoons of butter
Creation of the Gluten-Free Chicken Pot Pie Filling
- Place the chicken breast in a pot and pour the chicken stock over it. If the stock does not cover the chicken, add water until the chicken is covered. Add in Italian season and let it simmer on the stove until the chicken is cooked.
- While the chicken is cooking, chop up the vegetables.
- Add butter to the a pan, until it is melted. Then add the vegetables, salt and pepper to the pan. Cook the vegetables until they are soft.
- Add gluten-free flour to the pan with the vegetables.
- After 50-60 minutes the chicken should be cooked. Remove from the pot and cut into small cubes.
- Add the chicken and stock to the pan. Stir until combine.
- Pour in the cream, then let it simmer for about 10 minutes.
- Make sure you take the filling. Add more seasoning to taste.
- Pour into an oven safe dish and set aside.
Ingredients for the Gluten-Free Biscuits
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, chopped into small pieces
- 3/4 cups cold buttermilk
Creation of the Gluten-Free biscuits
Note: This is the same recipe can be used to make biscuits and gravy.
- Combine gluten-free flour, baking powder, baking soda and salt in a bowl.
- Scattered the butter over the gluten-free flour mixture and combine with your hands until it forms a coarse mixture.
- Add buttermilk mixing until the dough just comes together.
- Scatter some flour on the table and roll the dough into a ball.
Assembling of the Gluten-Free Chicken Pot Pie
- Preheat the oven to 350 degrees.
- Roll out the dough and cut into circles with a biscuit cutter, lid or anything that forms a circle. If you have kids you could substitute different shapes for a fun play on dinner. Really who doesn’t like playing with their food?
- Place the cutout biscuit on top of the filling until it forms a crust.
- Cook for 45 minutes then enjoy!