My gluten-free Chicken Pot Mini Pies are as hearty, savory, and comforting as a traditional Potpie. The only difference is they are gluten, egg, and dairy-free! Oh, and they’re Mini. Perfect for my little kiddies!
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GLUTEN-FREE CHICKEN POT mini PIES
This recipe is easily one of our favorites. I mean, who doesn’t love chicken pot pie? Especially one that is allergy-friendly and free from gluten, dairy, and eggs?!
We are huge fans of Wholly Gluten Free and frequently use their pie crust and pizza dough at our house. Their products allow for the creation of delicious sweet, and savory dishes.
The pie crust never fails us. It’s buttery, flaky, and perfect in every way. It’s our goto when making joke pies. For this recipe, we used their pizza dough! We are almost at a dozen Mini pot pies in one night!
Read the full recipe and click here for the Wholly Gluten Free shop locator.
GLUTEN-FREE CHICKEN POT mini PIE INGREDIENTS
- One package of Gluten-free pizza dough.
- Chicken breasts
- Red onion
- Frozen bag of peas and carrot
- Chicken broth
- Plant-based butter
- Gluten-free flour
- Seasoning mix* (see recipe)
HOW TO PREPARE A GLUTEN-FREE CHICKEN POT mini PIES
Preheat over to 425 Degrees.
Prepare Dough
Roll out room-temperature gluten-free pizza dough until 1/4″ thick. Using a round cookie cutter, make 12 circles.
Prepare Chicken
Chop chicken breast into small chunks. Add chicken to a medium-sized skillet, season with salt and pepper, and cook until no longer pink. (internal temp 165 degrees F)
Prepare Veggies
I prefer to use Birds Eye Steamfresh frozen mixed vegetables for my pot pie recipes. I’ve become skilled at placing these bags in the microwave for 7 minutes and walking away. Once they are done, I drain them and set them aside.
Prepare Roux
In a medium pot, melt butter. Once melted, add and cook the red onions until soft. Slowly whisk in gluten-free flour until thick. Add chicken broth, water, and seasoning to the flour mixture and stir until smooth. Once the mixture is smooth, taste it to determine if more salt is needed.
Assemble the mini pies by brushing the edges of six circles with melted butter. Fill those circles with the chicken mixture. Top those six pieces of dough with the remaining circles. Pinch the edges of the pie crust together with your fingers or a fork. Brush the tops of the mini pies with butter and bake for 20 minutes at 425 degrees.
CAN AP FLOUR BE USED IN PLACE OF GLUTEN-FREE FLOUR?
All-purpose flour can be substituted into every single recipe on my website. As I use 1-to-1 gluten-free flour, no measuring adjustments need to be made. You may want to add 1/2 cup more water or broth to the flour mixture during the cooking process. We like a balanced pie. One that has the perfect ratio of roux, veggies, and chicken.
CAN YOU USE FRESH VEGETABLES INSTEAD OF FROZEN ONES?
Yes. It will add a few extra minutes to the recipe but not much. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, green peas, onions, and salt and pepper. Cook for 8-10 minutes, until the chicken, is cooked through, stirring often.
CAN I USE THIS RECIPE TO MAKE CLASSIC CHICKEN POT PIE?
Yes. After preparing your chicken, vegetables, and flour mixture, Pour the chicken and vegetable mixture into the bottom of the pie crust. Pour your flour mixture over the chicken and veggies. I like to shake the pie to ensure the chicken and veggies are fully submerged. Place the second pie crust over the top of the mixture. Seal the edges of the pastry and poke a few holes in the top crust to allow the steam to escape.
Bake at 425 degrees for 30 minutes.
Chicken Pot Pie {gluten and dairy-free}
Ingredients
- 1 package Wholly Gluten Free pie crust (2) crusts included in each pack
- 1 cup Chopped Chicken Breast
- 1/4 cup chopped red onion
- 1 cup mixed veggies
- 1 cup chicken (or veggie) bone broth
- 1/4 Cup Gluten-free flour
- 2/3 cup water
- 1/3 cup plant-based butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp poultry seasonin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp celery seed
- 1/2 tsp chili powder
Instructions
- Preheat Over ton 425°F
Prepare Chicken
- In a medium-sized pan add chopped chicken and salt and pepper. Cook chicken until no longer pink (165° F Internal temp). set aside.
Prepare Vegetables
- Prepare veggies y following the microwave instructions on the back of the bag. Once the vegetables have cooked. Drain and add to the pan with the cooked chicken.
Prepare Roux (Gluten-free flour mixture)
- In a medium sauce pot melt the plant-based butter on medium heat.
- Add chopped red onion to plant-based butter and cook until soft.
- Slowly whisk gluten-free flour into the butter mixture. It will be very thick.
- Slowly pour the broth and water into the flour mixture and whisk until smooth.
- Reduce heat and add the seasoning mixture to the roux.
- Allow the mixture to simmer for 5 minutes. Taste your mixture and add more salt if needed.
- Remove from heat. Set aside.
Prepare Crust & Assemble
- Remove the dough from one of the pie shells with clean, dry hands. This will be the top crust. It can be very sticky, so I suggest placing the dough onto a floured piece of parchment as you remove it from the pie pan. The flour will help it take shape. Roll the crust into a ball and place another piece of parchment on top. Roll out the crust until it is flat and large enough to cover the surface area of the pie.
- Once flat, slowly and carefully remove the top layer of parchment from the dough and flip it on top of the pie shell with the filling.
- Pinch the edges of the dough to seal the pie.
- Using a toothpick, poke a few holes in the top of the pie crust to allow steam to escape during the baking process.
- Optional: Brush the top of the crust with melted butter and sprinkle with a bit of pink sea salt. (I'm fancy, lol)
- Bake for 20 minutes at 425 degrees.
