Gluten-free Chicken and Mushroom Pot Pie

A delicious gluten-free pot pie filled with chicken and mushrooms, with a flaky crust made from gluten-free flour.

30m

Prep Time

Cook Time

Servings

Ingredients

1 gluten-free pie crust

1 pound boneless, skinless chicken breasts, cubed

1 cup sliced mushrooms

1/2 cup diced onion

2 cloves garlic, minced

1/4 cup gluten-free flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1 1/2 cups chicken broth

1/2 cup milk

Instructions

Step 1

Preheat your oven to 375 degrees F (190 degrees C).

Step 2

In a large skillet, cook the chicken over medium-high heat until browned and cooked through.

Step 3

Add the mushrooms, onion, and garlic to the skillet and cook until the vegetables are tender.

Step 4

Sprinkle the flour over the chicken and vegetables and stir to coat everything evenly.

Step 5

Add the salt, pepper, thyme, and rosemary to the skillet and stir to combine.

Step 6

Gradually stir in the chicken broth and milk, stirring constantly, and bring the mixture to a simmer.

Step 7

Simmer the mixture for 5-10 minutes, until the sauce has thickened and the chicken and vegetables are well-coated.

Step 8

Remove the skillet from the heat.

Step 9

Place the gluten-free pie crust onto a 9-inch pie plate.

Step 10

Fill the pie crust with the chicken and vegetable mixture.

Step 11

Top the filling with another layer of pie crust, sealing the edges of the two crusts together with a fork.

Step 12

Cut several slits into the top of the crust to allow steam to escape during baking.

Step 13

Bake the pot pie in the preheated oven for 45-50 minutes, until the crust is golden brown and the filling is hot and bubbly.

Step 14

Remove the pot pie from the oven and let it cool for a few minutes before serving.