Chicken Pot Pie Recipe by Bella Gluten-Free

Chicken Pot Pie Recipe by Bella Gluten-Free

This recipe has a hearty winter root vegetable theme but feel free to create whatever strikes your fancy. With your favorite stew nestled in a tender crust, made with Bella Gluten-Free All Purpose Baking Mix, you simply can't go wrong.

Servings: Makes 6-8

Prep: 30 mins

Total: 60 mins

  • Ingredients
  • Directions
  • Make a double batch of Bella Gluten-Free Savory Pastry Crust (omit sugar)
  • 3 cups Vegetable Broth
  • 1 small white onion
  • 2 cloves of minced garlic
  • 1 whole chicken or small turkey breast, chopped
  • 2 large carrots, peeled and julienne
  • 2 stalks of celery, chopped
  • 2 parsnips, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 1/2 cup frozen or fresh baby peas
  • 1 cup heavy cream or soy cream (optional)
  • 2 TBL Olive oil
  • 1 TBL Butter
  • Salt and Pepper
  • 1 TBL Thyme, minced
  • 2 bay leaves
  • 1 tsp Sage
  • 3 TBL Potato Starch

Preheat oven to 400 degrees

  • In a medium sauce pan, cover bottom with olive oil and butter combo and simmer over medium heat.
  • When oil is hot, add onion and saute until translucent. Add garlic and simmer for 3 minutes.
  • Add chopped meat (if desired) and saute until brown, about 5-7 minutes.
  • Add carrots, parsnips and celery and saute for 5 minutes until vegetables are very lightly caramelized or light brown in color.
  • Add broth, sweet potato, peas, salt, pepper, minced thyme, sage and whole bay leaves. Simmer for 30 minutes uncovered reducing liquid by 1/3 and veggies are al dente. Adjust flavors with salt, pepper and herbs. Remove bay leaves before continuing.
  • Add 3 TBL of Potato Starch to 3 TBL water. Stir. Mixture should be as thick as you like the filling to be. Set aside.
  • Add 1 cup of heavy cream or milk alternative (if desired) and simmer for 3 minutes. Add potato starch thickener and simmer for 3 minutes or until soup has visibly thickened. Remove from heat. Pour into a 9”x13” glass baking or casserole dish.
  • Roll out chilled dough between two pieces of wax or parchment paper to a slightly larger size than your baking pan. Transfer dough from wax paper to top of pot pie mixture. Fold edges to form a scalloped crust.
  • Bake for 30- 35 minutes until crust is golden brown.
Tender Flaky Biscuit Mix - bellaglutenfree

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