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Gluten Free Chicken Pot Pie With Stuffing Crust

January 25, 2011

In need of a warm comfort meal, I decided to try my hand at a Gluten-free chicken pot pie with stuffing crust. We have been feeling particularly cold this week from the winter chill in Boston. This meal was the perfect remedy, hot, thick, creamy and filling. It took all my will power not to go back for seconds.

Usually this is the kind of meal that I would avoid. I don’t like food in the “gloppy” category. Mark pointed out that this is probably from years of eating “gloppy” gluten-full food. Since Mark loves “gloppy” cuisine, I have been trying to throw in a few recipes here and there so he doesn’t feel too deprived. I am quickly growing fond of gravies, au gratin, casseroles and other dishes I never would have considered. And sadly I must even admit, I am voluntarily using mayonnaise now! (But just a little bit). Have no fear, my nutritious sensibilities haven’t crashed and burned, these are occasional treats. But tasty, delicious treats they are!


1/2 of my favorite gluten-free stuffing recipe or 4 cups of your stuffing recipe prepared

2 cups frozen peas and carrots

3 tbl olive oil

1 onion, chopped

1 stick of celery, chopped

3 tbl brown rice flour

2 cups gluten-free chicken broth

1/2 cup milk (for a richer pie use heavy cream)

1 fully cooked rotisserie chicken cut up into small pieces, to make 4 cups

1 egg, beaten

garlic granules

dried marjoram

dried thyme


Preheat oven to 475 degrees. Add the egg to your prepared gluten-free stuffing and mix well. Pat the stuffing into a mound on top of a parchment lined cutting board or baking sheet (something that is easily movable). Place a second layer of parchment on top of the stuffing mound and roll the stuffing into a circle large enough to fit directly inside of the pan (about 11 inches). Remove the top layer of parchment. Cut the circle into 4 quarters.

Pour olive oil into a heavy skillet set over medium high heat. Cook the onion and celery until the onion begins to brown. Add the flour, stirring for about a minute until the flour browns. Pour in the broth and whisk until the broth begins to bubble. Lower the heat but maintain a simmer. Add the milk and simmer stirring constantly until the sauce has thickened to a nice gravy. Add more brown rice flour if needed. Add the peas and carrots, dried spices and chicken and cook for two more minutes until the peas and carrots are cooked.

Lift the stuffing quarters off of the parchment and arrange in the pan on top of the chicken and gravy.  Bake for 12 minutes until the stuffing begins to brown. Switch your oven to broil. Let the stuffing crisp under the broiler until it has browned all over.

Remove from oven, cut and serve. Enjoy but caution it will be extremely hot!

This is one of my favorite new comfort foods. What is yours? Are there gluten-free adaptations to comfort food recipes that you have found successful? Please share.

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