This gluten-free chicken potpie recipe is just as comforting as the classic! The filling is creamy and has a lovely warming flavor from the seasonings. —Taste of Home Test Kitchen,
- 1-1/4 cups gluten-free all-purpose baking flour
- 1/3 cup ground almonds
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 6 tablespoons cold butter, cubed
- 1 large egg, lightly beaten
- 1 to 2 tablespoons ice water
- 1 cup cubed peeled potato
- 1/4 cup butter, cubed
- 1 small onion, chopped
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup chicken broth
- 1 cup whole milk
- 2 cups cubed cooked chicken
- 1 cup frozen peas and carrots
image/svg+xml Text Ingredients View Recipe,
In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle.
Preheat oven to 425°. Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in cornstarch and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas and carrots, and potato; remove from heat. Spoon into 9-in. pie plate.
On a lightly floured surface, roll out dough to fit plate; place over filling. Cut several 1-in. slits in the top. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving.
1 serving: 358 calories, 21g fat (11g saturated fat), 96mg cholesterol, 600mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 16g protein.