About This Chicken Pot Pie Recipe
The cool nights of fall make a warm and tasty chicken pot pie the perfect meal. Pot pie is a great way to get vegetables into dinner and you can pick and choose your favorite veggies to add to the filling.
This chicken pot pie recipe includes parsnips, celery root, and leeks to give it an old-timey flavor and extra-savory deliciousness. Top the pot pie with pie dough or puff pastry or even biscuits for a warm and filling dinner.
What You Need for This Chicken Pot Pie Recipe
- Chicken. This version used boneless, skinless chicken breasts. Rotisserie chicken or thawed frozen cooked chicken also work.
- Vegetables. Parsnips, celery root, and leeks add an earthy balance to the pot pie and give it a taste that can’t be made without this amazing produce. Carrots, celery, and onion are the flavor foundation. Of course, use what you enjoy.
- Seasoning and flavoring. I used salt and pepper to season and fresh thyme for flavoring. Any herbs you enjoy are perfect additions here.
- Dairy. Dairy adds richness and creaminess to the filling. A roux thickened pot pie will also use butter. Butter is my preference to saute the vegetables for great flavor, but use any fat you prefer.
- Thickener. Traditional pot pie filling is thickened with a roux. Flour has gluten, so we use corn starch as our thickener.
- Frozen vegetables. The freezer section of the grocery store is full-up of excellent vegetable choices. Feel free to use them.
- Stock. Homemade stock or store-bought stock is fine here.
- Pie crust. Make it or buy it is just fine. You can also use puff pastry or biscuits for the top crust.
- Omit any vegetables you don’t prefer and increase any you do.
- Dairy can be milk, half and half, or cream. No milk alternatives were tested for this recipe. Nut milk alternatives may scorch easily; check the product package for information.
- Butter may be replaced with shortening in the crust as well as be replaced with lard. Lard or any animal fat, 1:1, will work for the roux.
- Substitute any fresh herb, or no herb, as you prefer.
- Thawed frozen, fully cooked chicken breasts will absolutely work here. So will a rotisserie chicken from the grocery store. You may need some leg and/or thigh meat to get enough chicken. Feel free to shred it or tear it as well.
Can I bake the pot pie with just the top crust?
Yes! Just roll the top crust large enough to cover the pie pan to the edges. It’s a good idea to still use the sheet pan to catch any boil-over.
Can I use store-bought pie crusts?
Of course. Follow the package instructions for handling the dough.
Can I make the pot pies in individual 12-ounce ramekins?
Absolutely. If you are using homemade pie crust dough, roll a 5-ounce piece of dough to about 6 inches round. If you are using pre-made dough, cut a 6-inch circle from the dough, milk wash the top, and cut some designs from the top from the remaining dough.
Does the pot pie mix freeze well?
Yes. You can freeze the filling in plastic freezer containers or zip-top bags, as well. A note about gluten-free pot pie. Cornstarch doesn’t hold its power well when frozen which can leak to weepy pot pies.
Can I freeze the assembled pot pie?
Yes. If you prefer freezing them, a foil pie pan may be helpful so your pie pan isn’t in the freezer.
My store doesn’t carry celery root. Do I have to use it?
Not at all. Feel free to add or remove any vegetables. Frozen vegetables offer a convenience that you should take advantage of if time is tight. Pot pie mix is also a great place to use up those odds and ends in the refrigerator. Tomatoes alone should be avoided for the water content will loosen the sauce.
How do I thicken the stock with gluten-free flour?
Great question. The wide variety of gluten-free flours can be confusing and challenging. Corn starch is consistent and usually on-hand. 3 tablespoons plus one teaspoon mixed with water to form a slurry will thicken this recipe. Bring the stock and dairy to a boil, add the corn starch slurry and whisk to incorporate. Allow the sauce to boil until you see thickening begin, then lower the heat and proceed with the rest of the preparation. If you plan to freeze the pot pies, arrowroot, available in most grocery stores, performs better in frozen products.
Can I make gluten-free pie crust?
Yes. Here is a link to a recipe that we’ve used and works well.
I have left-over pot pie mix, can I just heat it and eat it like soup?
Of course. It’s wonderful as it or over biscuits or with buttered bread. Bake any pie dough trim you have to crumble on top for a crunchy bite.
Chicken Pot Pie with Gluten-Free Pie Crust
Chicken pot pie is classic American comfort food. The rich sauce filled with vegetables and chicken surrounded by a flaky pie crust satisfies crunchy and creamy in each bite. Your family will love this chicken pot pie for Sunday dinner or anytime.
Chicken Stock (optional)
Pot Pie Filling
How to Make the Chicken Pot Pie Filling
Heat 2 cups of chicken stock.
Split the chicken breasts in half, lengthwise. Carefully add them to the hot chicken stock. No salt right now. We’ll check that at the end.
Cook until done.
Poach the chicken breast pieces in the chicken stock until they are at 145° F internal temperature.
Remove the chicken.
Lift the cooked chicken breasts to a small sheet pan or work bowl and set aside. Keep the stock at a simmer.
Set the heat of the stock to low.
If you are making gluten-free filling, bring the stock and dairy and nutmeg to a boil and add the corn starch slurry, whisking vigorously until the sauce is thickened then turn the heat to low.
- If you are using the roux, spoon approximately 1/4 of the roux into the warm stock and whisk urgently to incorporate the roux into the hot liquid. When the lumps appear to have dissolved, add a quarter more.
- Whisk until the lumps are gone, and repeat twice more with the rest of the roux.
- Let the sauce boil once more, then lower the heat to simmer.
If you are making the gluten-free pot pie.
Bring the stock and dairy to a boil. Watch the pot in case the dairy starts to foam and rise. Whisk the liquid vigorously to keep the foam down.
Stir the corn starch/water slurry to ensure the corn starch is not settled to the bottom and pour the slurry into the hot liquid while whisking. Bring the sauce back to a boil and cut the heat down to a simmer.
Getting the pan ready.
Heat a medium to large saute pan over medium-high heat. Add the butter.
Cook the vegetables.
When it has melted, add the carrots, parsnips, celery root, leeks, mushrooms, and celery to the pan. Stir or toss the vegetables to sweat, that is, to let the steam made by cooking begin to rise through the vegetables, to cook them about halfway.
Add the potatoes and flavoring.
Add the potatoes and cook until the outsides of the diced potatoes turn translucent. Add the thyme leaves and cook until you smell the aroma of the thyme.
Putting it all together.
Add the vegetables to the velouté. Dice the chicken breasts into large dice and add them to the velouté. Stir, add salt and pepper, if necessary, and turn off the heat.
Fill the Chicken Pot Pie
Roll the pie dough.
On a well-floured counter, roll the pie dough. A 9-inch pan will require the dough rolled to 12 inches in diameter.
Ensure there is enough flour under the dough disk so the dough rolls out and spreads evenly. If necessary, use a bench or bowl scraper to loosen under the dough, making sure it isn't sticking.
Prepare to line the pie pan.
Carefully fold the dough in half by moving the bottom part of the dough upward to cover the top of the pie dough to form a half-moon shape.
Lift the dough and place the outer edge of the dough even with the outer, upper edge of the pie pan and carefully fold the dough back to cover the pie pan. Gently press the pie dough into the edges of the pie pan. For this chicken pot pie recipe, do not poke or dock the crust.
Roll the other pie dough.
Roll the top crust to about 9 1/2 inches. Make sure it is not sticking to the counter. Let it rest there for the moment. Fill the lined pie pan. Fill it a quarter of an inch from the top of the pie pan.
Cover the pot pie.
Verify the crust on the counter isn't sticking, fold into a half-moon as before, and place on top of the filled prepared pie pan. Firmly, but carefully, press to seal the top crust to the bottom crust. Shape pretty crimped edges if you prefer.
The gluten-free crust may not be very cooperative here. Brush the surface of the pie dough with the half and half. Cut decorative slices into to top to allow the steam to escape.
Place the filled, finished pot pie onto a sheet pan and place that on the bottom shelf of the hot oven. Set the timer for 35 minutes.
Bake till done.
The chicken pot pie is done when the crust is well-browned and the pot pie mixture is bubbling.
Remove to a rack on the counter and allow it to cool 15-20 minutes before slicing and serving.
- Gluten-free flour mixes vary, sometimes significantly. This recipe used Namaste brand, which includes Xanthan gum. You may need to adjust your quantities for the brand of gluten-free flour you use.
- Gluten-free pie crust doesn't have the flexibility regular pie crust has, so shaping a pretty crust edge may be challenging.
- My experience is glass pie plates hold onto baked pie crust. That can make removing a slice frustrating. Non-stick coated pie pans are too slippery and the crust may shrink. Shiny steel pie pans seem to work best.