Gluten-Free Chicken Potpie

Name: Gluten-Free Chicken Potpie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 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

TEST KITCHEN APPROVED

1 Reviews

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

TEST KITCHEN APPROVED

Gluten-Free Chicken Potpie

1 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:35 min

Save Saved Saving email print

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

Shop Recipe

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.