Healthy Chicken Pot Pie Recipe. I grew up eating frozen pot pies. It is what it is. Sometimes the cheap ones were like fifty cents a piece (back then), or occasionally a really nice one like Marie Callender’s on those “special nights” I am not going to claim my mother used to make these from scratch for me. Just as I won’t claim I did very often. Let’s face it…. buying them frozen was easy.. Well, these days, being Celiac, easy is not an option.
But that doesn’t mean you can’t have this ultimate comfort food!! Yes, it takes longer, and if you are making a homemade crust, it becomes a labor of love.. I realize that, but now you can turn what used to be an easy chicken recipe into a nice homey family dinner that the whole family will love!
What’s even better?? The fact that these reheat BEAUTIFULLY!! In fact, when you cut it open the night off, your filling will spill out onto your plate. It holds together much nicer on the second day.
The other day, a group of us went out to a local restaurant. It was a great place, and I really enjoyed my bun-less burger. But the talk of the table was their chicken pot pie recipe. Nobody even ordered any because it was too early in the day, but yet I haven’t stopped thinking about them since.
That is until last when I bit into this delectable chicken pot pie recipe.. and the best part of it was… I didn’t even think about it being, or me being, gluten-free. It was so good that I don’t think anybody would have guessed… that is, if I had been willing to share.
Healthy Chicken Pot Pie Recipe
Ingredients
1 pound ground chicken (minced chicken) - cooked, or leftover rotisserie chicken
1 cup carrots - sliced
½ cup celery stalks
⅓ cup butter
⅓ medium white onion - finely chopped
⅓ cup all purpose flour (plain flour Australia and UK) - I used better batter gluten-free flour
1 ¾ cup chicken stock (chicken broth or chicken bouillon) - gluten-free- ⅔ cup whole milk
¼ teaspoon salt
¼ teaspoon ground black pepper- ¼ teaspoon celery salt
- ¼ teaspoon poultry seasoning
½ cup peas - frozen- 1 pack pie crust - gluten-free, double crust
Instructions
- Preheat the oven to 375°F.
- In a medium saucepan, combine the carrots and celery. Add water to cover and cook over medium-high heat for 8 to 10 minutes or till they begin to soften, but not completely soft.
- Drain set aside.
- In a large skillet, over medium-high heat, cook the onions in the butter until soft and translucent. Add in flour, whisking constantly. Continue to constantly whisk the flour in the skillet for about 3 to 4 minutes.
- Whisk in the gluten-free chicken broth and milk. Quickly whisking to ensure no lumps.
- Sprinkle in the salt, pepper, celery salt, and poultry seasoning.
- Stir in the chicken, carrots, celery, and peas.
- Simmer on medium-low heat, occasionally stirring until thick. Once thickened, remove from heat.
- Place the mixture in the bottom of a pie plate that is lined with a gluten-free pie crust.
- Cover with top crust.
- Cut away any extra dough and seal the edges.
- Make several small slits in the top to allow steam to escape.
- Place on a foil-lined cookie sheet, in case any filling seeps out during baking, for easy cleanup.
- Bake in a preheated oven for 35 to 45 minutes or until the pastry is golden brown.
- Watch the edges so they do not burn, and cover them with foil.
- Cool for at least 10 minutes before serving.
- Enjoy!!
