Gluten-Free Chicken Pot Pie

This Gluten-Free Chicken Pot Pie is a comforting and hearty dish, perfect for a midnight treat. It features tender chicken and colorful vegetables enveloped in a flaky gluten-free crust, delivering a satisfying and flavorful experience.

Ingredients

• Chicken breast - 200 grams, diced
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Frozen peas - 50 grams
• Onion - 1 small, chopped
• Garlic - 1 clove, minced
• Chicken broth - 250 ml
• Gluten-free all-purpose flour - 30 grams
• Butter - 30 grams
• Milk - 100 ml
• Dried thyme - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Gluten-free pie crust - 1 (for 2 servings)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, melt the butter over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened, about 5-7 minutes.
3. Stir in the diced chicken breast and cook until no longer pink, about 5 minutes.
4. Sprinkle the gluten-free flour over the chicken and vegetables, stirring to coat. Cook for another 2 minutes.
5. Gradually pour in the chicken broth and milk, stirring continuously until the mixture thickens, about 3-4 minutes.
6. Add the frozen peas, thyme, salt, and pepper. Mix well and remove from heat.
7. Transfer the chicken mixture to a baking dish. Roll out the gluten-free pie crust and place it over the filling, sealing the edges. Cut a few slits in the crust to allow steam to escape.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 520
• Protein: 35 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 750 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in protein from the chicken, supporting muscle health.
• Contains various vegetables, providing essential vitamins and minerals.

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