Ingredients
Scale
- For the Gluten-Free Chicken Pot Pie Crust:
- 2 cups gluten-free all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 tsp salt
- 6-8 tbsp cold water
- For the Chicken Pot Pie Filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, cubed
- 1/2 cup onion, chopped
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- For the Crescent Roll Variation:
- 1 can Pillsbury crescent rolls (for top crust)
- For the Crustless Variation:
- Omit the crust ingredients altogether
Instructions
- Make the Gluten-Free Crust: Mix gluten-free flour and salt, cut in butter, add water, wrap and chill for 30 minutes.
- Prepare the Crescent Roll Crust: Preheat oven to 375°F (190°C), unroll crescent dough on a baking sheet.
- Sauté the Filling: In a skillet, cook onions, carrots, peas; add chicken, broth, cream, thyme, salt, and pepper. Simmer for 10 minutes.
- Assemble and Bake: Roll out the gluten-free dough in a pie dish and add filling; top with dough or crescent rolls, or use filling alone for crustless option. Bake for 30-35 minutes until golden.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Unbaked filling can be refrigerated or frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
