Yes my friends, I have experimented with this wonderful recipe to make a chicken pot pie in (most of) its glory, gluten-free style of course! This recipe was adapted to be gluten-free from a cookbook I bought a few months ago called The Complete America’s Test Kitchen TV Show Cookbook. I love watching the show on PBS and finally decided to buy the book to cherish in my kitchen. Mind you, this cookbook has very few gluten-free recipes. But that’s okay, because if you have a good recipe, and a basic understanding of how the ingredients work together, you can adapt it to be gluten-free, in many cases.
When people undertake the process of making a chicken pot pie, the time-consuming part comes when making the pie dough. I say skip the pie dough and serve the pot pie naked with a biscuit on top. To make a delicious, easy biscuit, I suggest following the recipe for biscuits from your gluten-free biscuit mix, such as Bisquick.
In this post, I’m going to focus on how to get that delicious pot pie filling. You’ll wonder why you ever wasted all that time on pie dough – seriously!
This recipe is called Skillet Chicken Pot Pie in the cookbook, but I’m calling it Deconstructed Gluten-Free Chicken Pot Pie. Everything (except the biscuits) are prepared in one pot. That’s right, you need just one big skillet pan to prepare this bowl of deliciousness. Another great part about this recipe is the fact that you can use boneless, skinless chicken breasts and frozen peas and carrots. We all have those ingredients in our house, which makes the shopping and preparation for this so easy. I also wanted to cut the calories a bit, so I made a few substitutions in the amount of cream I used – substituting skim milk for part of the cream.
Here’s the recipe – enjoy!
- 1 1/2 - 2 lbs. boneless, skinless chicken breasts (organic prefered)
- Salt and Pepper
- 4 Tbsp. unsalted butter or butter substitute of choice 1/2 stick
- 1 medium onion, minced
- 1 celery rib, sliced into bite-sized chunks
- 1/4 cup gluten-free flour of choice
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth (check label for gluten-free)
- 1/4 cup heavy cream
- 1/4 cup skim milk
- 1 1/2 tsp. minced fresh thyme leaves
- 2 cups frozen pea-carrot medley, thawed
- Gluten free biscuits (buy premade or I recommend Bella's gluten-free biscuit mix)
Pat chicken dry with paper towels, season with salt and pepper
Melt two tablespoons butter in large skillet over medium heat. Add chicken and cook until slightly brown on each side, approximately 2-3 minutes per side. Set chicken aside on clean plate.
Add remaining two tablespoons butter to skillet and melt. Add onion, celery and a dash of salt, cook until softened about 5 minutes.
Stir in flour and cook, stirring continuously until flour is incorporated into mixture, about 1 minute.
Stir in white wine and cook until evaporated, about 30 seconds.
Whisk in chicken broth, cream, milk and thyme, bring to a simmer.
Add chicken breasts to mixture, pressing them down into the sauce. Cover and cook over medium-low heat until chicken is cooked through - approximately 10 minutes. Remove chicken to plate.
Add peas and carrots to the sauce. Continue to simmer until heated through, about 3-4 minutes.
Shred chicken breasts into small pieces and return the chicken to the skillet. Simmer for 5-10 minutes until everything is evenly heated. Season mixture with salt and pepper to taste.
To serve, add filling mixture to individual serving bowls and top each serving with a gluten-free biscuit. Yum!