Comfort food doesn’t get much better than a warm, hearty pot pie. This gluten-free version brings all the cozy flavors and textures you love—tender chicken or turkey, a creamy vegetable-packed filling, and a golden, flaky crust—without the gluten. Perfect for family dinners or meal prep, this recipe is a great way to use up leftover poultry or to whip up something special. Whether you're gluten-sensitive or just looking for a wholesome twist on a classic dish, this pot pie will have everyone coming back for seconds!
Indulge in the versatility of our Classic Flaky gluten-free pie crust made with Inspiration Baking-All Purpose Flour Blend.
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SERVINGS: 4 Double Crust Pot Pies
PREP TIME: 40 Minutes
COOK TIME: 40-45 MIN
TOTAL TIME: 80-85 Minutes
INGREDIENTS
1 recipe of the Classic Flaky Pie Crust. Make a head of time since the dough needs to be refrigerated for at least two hours before using.
Chicken or Turkey Pot Pie
1 lb cooked chicken or turkey cut into small pieces. (approximately 1 1/2 cups)
2 Cups Gluten Free Cream of Chicken Soup (for Turkey, you use left over gravy)
4 Tablespoons butter
1/2 Large Onion diced
2 Celery Stalks diced
1 Cup Frozen Peas and Carrots
1/2 Teaspoon Garlic Salt
1/2 Teaspoon black pepper
1/4 Teaspoon Poultry Seasoning
Egg wash: 1 whole egg and 1 Tablespoon of cold water
Tapioca Flour to roll out dough
Choose 4 Ramekins or 4 Pot Pie (pie) pans
DIRECTIONS
Preheat oven to 425°F.
In a skillet on medium heat, melt butter. Add celery and onion. Stir until translucent. About 5 minutes.
Add Cream of Chicken Soup or Turkey gravy.
Add the rest of the ingredients and stir. Remove from stove top to cool.
Cut pie dough in half. Then cut into 4 pieces. Roll round circles out on a tapioca floured piece of plastic wrap 1-inch bigger than the pan.
Place one round circle in each pan. Make sure there is some dough that goes over the edges like you would for a pie. You will use this to crimp with the top layer.
Fill with mixture. Don't over fill. If you have some filling left over, you can refrigerate the leftovers to eat later as a soup.
Roll out the top layers. Carefully place on top of each Ramekin or Pot Pie pan.
Crimp the edges together. The use a fork to press down the dough all around each pot pie to ensure it it is sealed.
Slit the top of each pot pie so the mixture doesn't come out the sides while baking.
Use a pastry brush and brush each pot pie with an egg wash. Whisk 1 whole egg plus 1 Tablespoon of water together.
You may want to make sure the egg wash does not close the slit. If so, use a knife to re-open.
Place in the oven and bake for approximately 40-45 minutes.
Remove from the oven and serve immediately.
NOTES:
You can substitute the butter for margarine.
You can also use a 9-inch pie pan instead of the individual pot pie pans.
Another option is to only do a top crust, creating 8 servicing in the Ramekins or the Pot Pie pans.
Great for Turkey left overs.
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