It came out of the oven perfectly brown, flaky, warm, and delicious. I decided to do a mixture of frozen mixed veggies along with fresh chopped onions paired with spices to really give our pot pie a good flavor. I now use King Arthur Gluten Free Pie Crust Mix, you can grab it on Amazon or I’ve found it at Walmart too. I believe they have since discontinued it in many areas. When I first made this, I used Pillsbury Gluten Free Pie Dough and it worked so well. What Gluten Free Pie Crust should you use? This is to keep the dough from tearing apart because it does tear quite easily. Then, you flip it over onto the pie pan, so that the parchment paper is facing up and then slowly peel it off. There is a bit of a trick with using gluten free pastry dough, you do need to roll it out on floured parchment paper first into the round shape that will fit the pie pan. I found this at my local grocery store near the cookie dough. That is until I was browsing the store and came across pre-made gluten free pie pastry dough. Place the second pie crush over the pie filling, folding the excess dough behind the bottom crust then crimp the pie crusts together to seal! cut 5 small slits in the top to allow steam to escape & then brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt! (the salt on top MATTERS trust me lol)īake at 425˚F for 30 minutes or until the top crust is golden brown! if the edges are getting brown too fast-cover with a pie shield or make a shield with some foil.I have tried gluten free chicken pot pie in the past with homemade crust however, I have never found one that really comes close to that flaky delicious pastry style crust.

bring to a simmer and cook until it’s a thick gravy consistency!Īdd in your cooked chicken & frozen peas! stir to combine then remove from heat while you put the bottom crust in your pie pan! add the pie filling to the bottom crust. If using uncooked chicken - start sautéing that in a different pan with olive oil & garlic salt.Īdd 1/2 cup flour, stirring constantly for 2 minutes. add your diced onions, carrots & celery & saute for a few minutes on medium heat until soft! add in the minced garlic & saute for a few more minutes!

In a deep pan or dutch oven, melt 6 tbsp butter. Quality Bone broth is a food known for its gelatin content and it’s expiration date.” so basically - you want to look for bone broth that NEEDS to be refrigerated or frozen & has a jello-like consistency when cold! here are more deets on bone broth if i haven’t convinced you yet.Ĥ cups cooked chicken - you can do shredded rotisserie, cubed chicken breasts or tenders, really up to you! i typically do 1.5 lbs cubed chicken breasts cooked in olive oil w/garlic salt & pepper. This process can also denature the protein making it HARDER to absorb so you’ll have to ingest more to reap the benefits. Shelf stable bone broths are typically heated to 280° to kill off all bacteria. With that said, our bone broth is HIGHLY perishable, as it should be. from their site: “We believe “Real food shouldn’t last Real long”. I’ve made it a bunch of different ways in the past 6 months & finally nailed my go-to recipe!ġ) pot pie is pretty forgiving so feel free to do a little less or more of each ingredient!Ģ) you can absolutely make homemade pie crust but tbh the store bought ones are real tasty & so easy & they come in a 2 pack which is perfect! so that’s what i always use.ģ) i like to use high quality bone broth from Osso Good! (this isn’t sponsored at all, i just love ‘em) you can also make it yourself but like the pie crust.i opt for simple ) Osso Good bone broth is THE BEST & you can order online. UNTIL i was freshly postpartum-someone made me one & since then, i’ve been obsessed? idk how that works but now i can’t get enough of chicken pot pie lol

Never enough thyme chicken pot pie