How To Make Gluten-Free Chicken Pie
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 cups of cooked chicken, diced
- 1 cup of diced carrots
- 1 cup of diced potatoes
- 1 cup of frozen peas
- 1 cup of diced onions
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of gluten-free flour
- 1/2 cup of unsweetened almond milk
- 1 tsp of dried thyme
- Salt and pepper to taste
- Gluten-free pie crust
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat some olive oil over medium heat. Add the onions and garlic and sauté until fragrant.
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Add the carrots and potatoes and cook until slightly softened.
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Add the chicken broth and bring to a simmer. Cook until the vegetables are tender.
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In a separate bowl, whisk together the gluten-free flour and almond milk until smooth. Add this mixture to the skillet and stir well.
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Add the cooked chicken, frozen peas, dried thyme, salt, and pepper to the skillet. Stir until everything is well combined and the mixture thickens.
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Transfer the mixture to a pie dish lined with the gluten-free pie crust. Cover the pie with another layer of crust, sealing the edges with your fingers.
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Cut a few slits on the top crust to allow steam to escape.
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Bake the pie in the preheated oven for 30-40 minutes, or until the crust is golden brown.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 60mg
- Sodium : 500mg
- Total Carbohydrates : 41g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 20g
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