Gluten-Free Chicken Pot Pie
Yields
1 pot pie
Prep / Cook Time
Prep: 30mins / Cook: 50mins
Good For
Lunch, Dinner
This Gluten-Free Chicken Pot Pie with Sage Mashed Potato Topping is truly what dreams are made of! A recipe fit for crisp, cool fall weather; this pot pie will be a hit with the whole family. We have a feeling you’ll get requests for second helpings when you make one of these. Seriously… it’s THAT good!
Recipe developed by our good friend, food photographer & recipe developer Kelly Neil!
Ingredients
For The Filling
- ¼ cup (57 g) butter
- ½ cup (75 g) onion, finely chopped
- ½ cup (75 g) carrot, finely diced
- ⅓ cup (45 g) cornstarch
- 1-½ cups (375 ml) chicken stock
- ⅔ cup (155 ml) milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups (240 g) cooked chicken, shredded or chopped
- 1 cup (120 g) frozen broccoli, thawed, chopped (about 8 to 10 florets)
- 1 cup (120 g) canned or frozen corn
- 2 to 3 sage leaves (2 g), finely chopped
- 1 gluten-free Schoolhouse pie crust
For The Topping
- 2 medium potatoes (300 g) washed, peeled, chopped
- 2 tablespoons (28 g) butter
- ¼ cup onion (37 g), finely chopped
- 1 tablespoon buckwheat flour (or other gluten-free flour of your choice)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 to 3 sage leaves (2 g), finely chopped
The Steps to Take
Step 1
First, start by preheating the oven to 325ºF (160ºC). Once preheated, bake the Schoolhouse Gluten-Free Pie Crust for 5 minutes. Next, remove the crust from the oven and increase the oven temperature to 375ºF (190ºC).
Step 2
From there, in a medium-sized pot, melt the butter over medium-low heat. Now, add the chopped onion, diced carrot and cook until soft, about 5 to 6 minutes. Keep in mind, if the vegetables begin to brown, turn the heat down.
Step 3
Add the cornstarch, chicken stock, milk, salt, and pepper to the pot. Increase the heat to medium-high. Using a whisk, stir and cook the mixture until quite thick, about 2 to 3 minutes, whisking often to prevent burning. Remove the pot from the heat and stir in the chicken, broccoli, corn, and sage. Stir well to combine.
Step 4
Place the crust on a baking sheet lined with parchment paper. Next, carefully pour the filling into the prepared pie crust. Smooth the top of the filling and cover the pie loosely with a sheet of foil, gently folding the foil under the crust edges. Bake the pot pie for 30 minutes covered with foil.
Step 5
While the pie is baking, make the topping. Bring a small-medium pot of salted water to a boil. Cook the potatoes until tender then drain. Add the potatoes back to the pot and mash. Stir in the butter, onion, buckwheat flour, salt, pepper, and sage. Mix well to combine. Add more butter if the potatoes seem dry. Adjust seasoning to taste.
Step 6
Now, remove the pot pie from the oven and take off the foil. Evenly place pieces of mashed potato topping over the top of the pie. Place the pot pie back in the oven and continue to bake for another 20 to 22 minutes, or until the edges of the potato topping begin to brown. Finally, broil for 2 to 3 minutes at the end if you prefer a more golden topping. Lastly, cool the pie on a wire rack for 10 to 15 minutes before slicing.
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