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Gluten-Free Chicken Potpie

1 review
Total Time
Prep: 30 min. Bake: 35 min. + standing

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 25, 2023

This gluten-free chicken potpie recipe is just as comforting as the classic! The filling is creamy and has a lovely warming flavor from the seasonings. —Taste of Home Test Kitchen

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Test Kitchen Approved

Gluten-Free Chicken Potpie

1 review
Prep Time 30 min
Cook Time 35 min
Yield 8 servings

Ingredients

  • 1-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 1/3 cup ground almonds
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 6 tablespoons cold butter, cubed
  • 1 large egg, lightly beaten
  • 1 to 2 tablespoons ice water
  • FILLING:
  • 1 cup cubed peeled potato
  • 1/4 cup butter, cubed
  • 1 small onion, chopped
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup chicken broth
  • 1 cup whole milk
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas and carrots
Text Ingredients

Directions

  1. In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle.
  2. Preheat oven to 425°. Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in cornstarch and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas and carrots, and potato; remove from heat. Spoon into 9-in. pie plate.
  4. On a lightly floured surface, roll out dough to fit plate; place over filling. Cut several 1-in. slits in the top. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving.

Nutrition Facts

1 serving: 358 calories, 21g fat (11g saturated fat), 96mg cholesterol, 600mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 16g protein.

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