If you are anything like me, you love making meals that seem complicated, but are in reality super easy to make. I also love using leftovers to make something completely different. Truth be told, I have one kid who thinks he doesn’t like leftovers. How is that possible? So, here enters leftover chicken . . . because said kid
loves chicken pot pie.
This recipe is perfect to make the night before you want to cook it, or you can spend a little extra “meditation time” in the kitchen and enjoy it the same day. Sometimes, when the rest of the household is busy, I will do this all in one day to have ready when they are all ready, and sometimes I make it all the way up until I bake it to save for the next day. My husband and I do a little teamwork with that since he works from home. I build the pies and he bakes them off the next day for dinner.
This chicken pot pie recipe can be made as one big pie or as six individual pies. I love the presentation on the individual pies. They are just too cute. Also the pie dough to filling ratio is so good! That creamy velvety chicken vegetable filling wrapped in a crispy buttery crust . . .
yum!
Gluten Free Chicken Pot Pie
Makes 6 mini pies
Crust:
Filling:
- 3 cups Frozen Mixed Vegetables, thawed
- 3 1/4 cups Chicken Broth
- 2 cups Cooked Chicken
- 1 tsp Garlic Powder
- 1/2 tsp Poultry Seasoning
- 1/2 tsp Salt
- ¼ tsp Freshly Ground Black Pepper
- 1/4 cup Bob’s Red Mill Gluten Free 1-to-1 Flour
Topping
Preheat the oven to 375°F. In a large food processor, combine the almond flour through salt. Mix until blended. Next add the cold butter to the flour mixture and pulse to form a coarse meal. Add the eggs and pulse until the dough forms a ball. Cover the dough in plastic wrap and refrigerate until ready to use.
Next, in a large pot (I used a high sided sauté pan), combine all the ingredients. Cook on medium heat stirring often until thickened.
Spray six miniature pie pans or ramekins with cooking spray. Using ½ cup dough for the bottom of each pie, press the dough evenly to the bottom of the prepared pans. Evenly distribute the filling into each pie pan. Next using a ¼ cup for the tops, press the dough with your hands (it’s really easy to work with) or place the ¼ cup of dough between two pieces of plastic wrap and press to the size to cover the pies. Press along the sides to seal the top and bottom together.
Brush the tops of the pies with melted butter. Sprinkle a little salt and pepper on top. Bake for 45 minutes to an hour or until browned on top.
This recipe is perfect to make the night before you want to cook it, or you can spend a little extra “meditation time” in the kitchen and enjoy it the same day. Sometimes, when the rest of the household is busy, I will do this all in one day to have ready when they are all ready, and sometimes I make it all the way up until I bake it to save for the next day. My husband and I do a little teamwork with that since he works from home. I build the pies and he bakes them off the next day for dinner.
This chicken pot pie recipe can be made as one big pie or as six individual pies. I love the presentation on the individual pies. They are just too cute. Also the pie dough to filling ratio is so good! That creamy velvety chicken vegetable filling wrapped in a crispy buttery crust . . . yum!
1 1/2 cups Bob’s Red Mill Almond Flour OR
1 cup Bob’s Red Mill Sweet Rice Flour OR
1/2 cup Bob’s Red Mill Tapioca Flour
I used BRM 1:1 gluten free instead of Almond flour, 1 cup of BRM rice flour and Cassava flour instead of Tapioca. I had to use 5 eggs (using the BRM egg substitute) and it still wouldn't start acting like a dough.