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“Tasty chicken pot pie modified to be gluten free. I used a store bought pie crust from Whole Foods, but you can make your own...”
READY IN:
1hr 20mins
SERVES:
4-5
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

  • 12 cup chopped carrot
  • 12 cup chopped celery
  • 12 cup diced onion
  • 2 medium potatoes
  • 14 cup gluten-free flour
  • 4 cups chicken broth
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 2 cups cooked chicken
  • 1 unbaked pie shell (or 2 if you like crust on top and bottom)

Directions

  1. Preheat oven to 400°F.
  2. Cut up all of the vegetables and place them in a pot with the raw chicken and the chicken broth.
  3. Boil until the chicken is fully cooked. Remove chicken from pot and cut into 1" chunks.
  4. Add salt, pepper and chopped chicken. Simmer for 15 minutes.
  5. Mix flour with ~1 cup cold water and add to pot.
  6. Mix cornstarch with ~1 cup cold water and slowly pour into pot.
  7. Mix well and cook for about 5 more minutes.
  8. Pour mixture into oven dish. I used a 9" x 9" x 2" dish and it all fit in perfectly.
  9. Top dish with pie crust. Cut several slits in pie crust to allow steam to escape.
  10. Bake in oven until edges of pie crust are golden brown and mixture is bubbling through cracks. (about 25-35 minutes).

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