Description
Gluten free chicken pot pie with a simple puff pastry crust!
Ingredients
Scale
- 3 tbsp butter
- 2 chicken breasts*
- Paprika, onion, garlic powder
- ½ of a medium yellow onion, finely diced
- 4 cloves of garlic, minced
- 1 tsp Italian seasoning
- Salt and Black pepper, to taste
- ¼ cup gluten free all-purpose flour
- 2 cups bone broth
- 1 cup whole milk
- 3 sprigs of fresh thyme, stems removed
- 2 cups frozen mixed vegetables
- 10 oz gluten free puff pastry (I used dufour pastry kitchens)
- 1 egg
- 1/2 tbsp heavy cream
- Flaky sea salt
- Black pepper
Instructions
- 1. Preheat oven to 400°F. If using rotisserie chicken, shred and set aside 3-4 cups of the chicken. If using raw chicken breasts, cook in butter over medium heat and season generously. Cook about 5-7 minutes per side, until internal temp reaches 165. Set aside in a large bowl. Shred (I like to do this with a hand mixer).
- In an another skillet, make your filling. Add butter or olive oil to the pan. Stir in onion and cook for 3-4 minutes. Stir in garlic, thyme, and Italian seasonings.
- Whisk in your flour. Slowly whisk in your broth, and then your milk. Bring to a simmer and be sure to whisk out any chunks of flour.
- Stir in your cooked chicken and frozen vegetables. Simmer another 5 minutes. Transfer filling to a pie dish or 8×8 baking dish.
- Cut puff pastry into small squares. Layer them on top of the filling. Brush with whisked egg and heavy cream. Bake for 22-28 minutes, until crust is golden. Top with flaky salt and black pepper.
Notes
*You can also use pre-cooked rotisserie chicken, shredded, and skip to step
