Gluten Free Chicken Pot Pie – a delicious recipe with carrot, celery, onion, potatoes, flour, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 400u00b0F.", "Cut up all of the vegetables and place them in a pot with the raw chicken and the chicken broth.", "Boil until the chicken is fully cooked. Remove chicken from pot and cut into 1"" chunks.", "Add salt, pepper and chopped chicken. Simmer for 15 minutes.", "Mix flour with ~1 cup cold water and add to pot.", "Mix cornstarch with ~1 cup cold water and slowly pour into pot.", "Mix well and cook for about 5 more minutes.", "Pour mixture into oven dish. I used a 9"" x 9"" x 2"" dish and it all fit in perfectly.", "Top dish with pie crust. Cut several slits in pie crust to allow steam to escape.", "Bake in oven until edges of pie crust are golden brown and mixture is bubbling through cracks. (about 25-35 minutes)."]
681
kcal
Calories
14
g
Fat
19
g
Carbs
114
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup chopped carrot, 1/2 cup chopped celery, 1/2 cup diced onion, 2 medium potatoes, and more.
Yes, Gluten Free Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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