Gluten-Free Chicken (or Turkey!) Pot Pie
This gluten free chicken or turkey pot pie recipe features a savory chicken stew and a buttery, flaky crust. It gets assembled and baked right in a cast iron skillet, making for a soul-satisfying and cozy main course. You’ll need to start by making a batch of this Gluten Free Pie Crust (you’ll only need half of the dough—freeze the other half or use it to make a Galette!). The chicken stew is lighter and silkier than other pot pie recipes, which contrasts beautifully with the crispy, flaky crust (heaven!). You can use shredded rotisserie chicken or leftover cooked chicken or turkey for this pot pie (see the Notes for a vegetarian option).
Servings: 4 -6 people
Equipment
- 10-inch cast iron skillet
Ingredients
Chicken Stew Filling
- 3 ½ cups low sodium chicken broth, divided
- 2 tablespoons butter
- ½ medium onion, finely diced
- 1 stalk celery, finely diced
- 3 medium carrots, thinly sliced
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 3 tablespoons cornstarch
- ¼ cup crème fraiche
- 3 cups shredded rotisserie chicken or leftover shredded turkey
- 1 cup frozen peas
Dough and Assembly
- ½ batch Easy Pie Dough (1 9-inch pie crust), recipe link in header
- 1 egg, beaten
Instructions
Make the chicken stew filling
- Pour ½ cup of the chicken broth into a measuring cup and set aside.
- In a 10-inch cast iron or deep-sided skillet, melt the butter over medium-high heat. Add the onion, celery and carrots. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5-6 minutes.
- Add the garlic, thyme and bay leaf. Cook, stirring, until fragrant, about 30 seconds.
- Pour in 3 cups of the chicken broth and bring it to a simmer. Whisk the reserved ½ cup of broth with the cornstarch to make a slurry. Slowly pour the slurry into the simmering broth while whisking. Bring to a boil, then reduce the heat to a simmer and cook 5 minutes, stirring occasionally.
- Whisk in the crème fraiche. Add the chicken and peas, and season to taste with salt and pepper. Discard the bay leaf. Let cool for at least 30 minutes. Do Ahead: The chicken stew can sit at room temperature for up to 2 hours, or it can be refrigerated for up to 1 day.
Roll out the dough and assemble
- Preheat the oven to 400˚F (200˚C).
- On a lightly floured piece of parchment paper, roll out the pie dough into a 10-inch round.
- Transfer the dough to the skillet, arranging it over the stew (it’s okay if some of the edges extend over the sides). Lightly brush the top of the dough with the beaten egg (you won’t need it all). Cut 3 slits in the top as vents.
Bake
- Carefully transfer the skillet to a large foil-lined baking sheet (this will keep your oven clean in case any stew bubbles over) and bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Let the pot pie cool for 10 minutes before serving.
Notes
Do Ahead: The chicken pot pie can be assembled and baked a day ahead. The filling will be thicker (less silky and soup-like) but still delicious. Let it cool completely, then cover it and refrigerate. Reheat the pot pie in a 350˚F (175˚C) oven until the filling is warmed through and bubbling, about 20-30 minutes.
Tips:
- This pot pie gets assembled and baked in a 10-inch cast iron skillet. If you don’t have a cast iron skillet you can use any deep-sided skillet, or you can make the filling in a saucepan and transfer it to a deep dish pie plate or baking dish.
- You'll need to make this Gluten Free Pie Crust before beginning this recipe (you can make it days, weeks or months before!). You'll only need a half batch of the dough, but you can freeze the other half or use it in an Apple Galette, Strawberry Galette or Savory Spinach Galette.
- You’ll need one rotisserie chicken for this recipe, or you can use leftover shredded chicken or turkey.
- For a vegetarian pot pie, swap out the chicken for 3 cups of roasted vegetables (such as butternut squash, parsnips, carrots, turnips and/or celery root).
- Creme fraiche gives the stew a slight creaminess and a subtle tang that balances the savory flavors, but you can swap it out for full-fat sour cream or heavy cream (or you can omit it altogether for a dairy-free stew).