Main Dishes,  RECIPES

Chicken Pot Pie (Regular & Gluten Free)

October 10, 2020 /

Dear friends, please scroll down to view my printable recipe and photo tutorial for this delicious and hearty chicken pot pie. I’ve included a gluten-free option:

The fall weather is beckoning me to make my stick-to-your-ribs chicken pot pie. My version has a softer crust that is not made from traditional pastry and the creamy filling is hearty and satisfying and is loaded with vegetables. I’ve adapted the traditionally time intensive recipe and have used rotisserie chicken and frozen vegetables for the filling and “Bisquick” for the crust.

I generally make the gluten-free version of this recipe, since my husband is sensitive to gluten, so I have included ingredients for both a regular version and the gluten free iteration. Please let me know what you think if you make it for dinner!

Chicken Pot Pie (Regular & Gluten-Free Options)

Enjoy this hearty and nutritious one-pan meal with a salad and a loaf of crusty bread!
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Ingredients
  

  • 1 ½ lbs rotisserie chicken meat (cut into ½" cubes) (from one whole rotisserie chicken)
  • 1 lb frozen cubed hash brown potatoes (defrosted) (I use the "Ore Ida" brand- 1/2 a bag)
  • 1 stick butter ( 8 oz)
  • 2 medium carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 1 medium onion (finely diced)
  • 1 pinch ground black pepper
  • 1/2 cup all-purpose flour* * gluten-free: use 1/2 cup all-purpose gluten free flour (I like "Pamela's")
  • 1 ½ cups milk
  • 3 cups chicken broth
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 1 tsp celery seeds
  • 1 pinch garlic powder

Crust:

  • 2 cups baking mix (like "Bisquick")* *gluten-free: use 2 cups of "gluten-free Bisquick"
  • 1 tsp ground black pepper
  • 2 sticks butter (16 oz)
  • 2 cups buttermilk
  • ½ cup grated Parmesan

Instructions
 

  • Preheat oven to 375° F
  • Butter a 9" x 13" dish and add a layer of the defrosted diced hash brown potatoes
  • For the Filling: Melt 4 tbs of the butter in a large saucepan over medium heat. Add the carrots and cook for 5 minutes. Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and translucent (about 5 minutes)
  • Add the remaining 4 tbs butter and, once melted, add the flour (or gluten free flour) to make a roux. Cook the flour for 2 minutes, stirring constantly, then add the milk and chicken broth. Simmer, stirring frequently, until the mixture thickens, 5-7 minutes.
  • Stir in the chicken, corn, peas, celery seeds and garlic powder. Remove from the heat. Pour over the diced potatoes in the baking dish and spread into an even layer.
  • For the Crust: In a large mixing bowl, whisk together the baking mix (regular or gluten free) and pepper until well blended. Whisk in the melted butter and buttermilk until smooth. Stir in the parmesan. Pour the batter over the chicken filling in the baking dish. Spread evenly up to the edges. Be careful not to mix the crust into the filling.
  • Bake until the crust is crispy and golden brown, 40-45 minutes. Let sit for 10 minutes before serving. Enjoy!