Gluten Free Chicken Pot Pie

This historic cold weather has got me wanting warmth and comfort.

Y'all what better way to achieve this than with a Chicken Pot Pie? So here is my families take on a classic. I don't make more than 1 meal as my teen daughters are more than capable to cook for themselves. When I find a meal the whole family will eat it is a win win. Pot pie is a complete meal with vegetables, protein, and carbs. This is so delicious. I promise the time will be well worth your effort.

🍗 Ingredients:

For the Chicken & Broth:

• 1 whole chicken (about 5 lbs)

• Garlic powder, onion powder, sage, rosemary, cayenne pepper, black pepper, salt (to taste)

• 1 tbsp sesame oil (or oil of choice)

• 32 oz chicken broth

For the Filling:

• 5 potatoes, peeled and diced

• 4 carrots, sliced

• 1 onion, chopped

• 5 garlic cloves, minced

• 5 mushrooms, sliced

• 2 tbsp cornstarch + 1 cup cold water (slurry)

For the Pie:

• 1 prepared pie crust (use gluten-free if needed)

• 1 egg, beaten (for egg wash)

👩‍🍳 Instructions:

1. Cook the Chicken:

• Season the whole chicken generously with spices and sesame oil.

• Place in a large pot with chicken broth. Simmer until fully cooked and tender (about 60–90 minutes).

• Remove chicken, cool slightly, and shred meat off the bones. Discard bones and skin. Strain broth and set aside.

2. Cook the Vegetables:

• In the same pot or a clean one, sauté onions, garlic, and mushrooms until fragrant.

• Add carrots and potatoes. Pour in strained chicken broth and bring to a simmer until vegetables are fork-tender.

3. Thicken the Filling:

• Stir in shredded chicken.

• In a small bowl, whisk together 2 tbsp cornstarch and 1 cup cold water.

• Slowly stir slurry into the pot. Simmer until thickened into a creamy filling. Adjust seasoning to taste.

4. Assemble the Pie:

• Preheat oven to 375°F (190°C).

• Line a pie pan with the bottom crust. Spoon in the warm filling.

• Top with the second crust, sealing and crimping the edges.

• Cut a few slits in the top for steam to escape. Brush with beaten egg.

5. Bake:

• Bake 35–45 minutes or until the crust is golden brown and crisp. Let rest 10 minutes before serving.