Gluten-Free Classic Chicken Pot Pie Filling
Savor the comforting nostalgia of homemade chicken pot pie with a modern twist—our Gluten-Free Classic Chicken Pot Pie Filling. This hearty dish starts with tender, shredded chicken cooked in savory chicken broth, then blends in a medley of colorful carrots, frozen peas, celery, and aromatic onion for a wholesome base. A velvety sauce made from gluten-free flour, butter, and heavy cream ensures a luxuriously rich consistency that's perfect for layering under a flaky gluten-free crust. Enhanced with fresh parsley and thyme, it delivers herbaceous depth to every bite. Ready in just under an hour and packed with six generous servings, this gluten-free filling is perfect for meal prep or creating a crowd-pleasing family dinner. Whether you bake it in a crust or enjoy it as a standalone dish, it's the ultimate comfort food for those seeking a gluten-free alternative!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Chicken broth
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 1 cup Celery, diced
- 1 medium Onion, diced
- 4 tablespoons Butter, unsalted
- 2 cloves Garlic, minced
- 1/3 cup Gluten-free all-purpose flour
- 1/2 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, add the chicken breasts and cover with 2 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until cooked through. Remove the chicken, allow it to cool slightly, and then shred it using forks.
In the same pot, melt the butter over medium heat. Add diced carrots, celery, onion, and minced garlic. Cook for about 5 minutes until the vegetables are just tender.
Stir in the gluten-free all-purpose flour and cook for another minute, stirring constantly.
Gradually whisk in the remaining chicken broth and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened.
Slowly stir in the heavy cream, then add the diced chicken, frozen peas, salt, pepper, thyme, and parsley. Mix well to combine.
Continue cooking for about 5 minutes, ensuring the filling is well-seasoned. Adjust seasoning as necessary.
Transfer the filling to a baking dish to use as part of your chicken pot pie recipe or allow it to cool before storing as desired.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.1 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
