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
Total Time
Prep: 30 min. Bake: 35 min. + standing
Makes
8 servings
Ingredients
1-1/4 cups gluten-free all-purpose baking flour
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
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
Directions
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.
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.
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.
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.
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