Hello, friends! This is Tieghan from Half Baked Harvest, returning with a beloved recipe that's both comforting and nourishing—ideal for the tail end of autumn and those chilly winter evenings.
On cool days when all you crave is curling up under a throw, this dish hits the spot. Being in the mood for cozy meals, I decided to create a lighter, revamped version of chicken pot pie.
Introducing my veggie-packed, gluten-free chicken pot pie. It's the kind of recipe that truly comforts your spirit—cliché as it may sound, it's genuine. Whether you're facing a rough day, dreary skies, or simply need a mood booster, this pie delivers.
Let's face it—everyone adores a classic chicken pot pie. Essentially, it's a hearty, thickened chicken soup encased in a flaky pastry. This is a recipe worth mastering.
For a healthier twist, I swapped butter for omega-3-packed extra virgin olive oil. Then I loaded it with vegetables—mushrooms, carrots, celery, and the quintessential pot pie ingredient, green peas.
Pro tip: Skip peeling your carrots to save time! The skin not only provides a pleasant texture but also boosts nutrients and fiber, helping you stay satisfied. Just opt for organic carrots and scrub them thoroughly before dicing.
To amp up the flavor, I incorporated two of my go-to autumn herbs—sage and thyme. Their robust taste holds up well during the longer baking process.
For the crust, I opted for convenience with a store-bought gluten-free pie crust, available at places like Whole Foods or Trader Joe’s.
What I adore about this recipe is its versatility—feel free to swap in your favorite vegetables. Make it vegetarian by leaving out the chicken, or if you're preparing for Thanksgiving, substitute leftover turkey for a fantastic turkey pot pie. It's a wonderful way to repurpose holiday leftovers!
I've never encountered someone who didn't enjoy this chicken pot pie. It's warm, comforting, and ideal for frigid evenings spent by the fireplace or wrapped in a cozy blanket on the sofa. Honestly, it doesn't get any better than this.
Comforting and Nutritious Chicken Pot Pie Recipe
Gluten-Free Chicken Pot Pie
Serves: 6
2 tablespoons extra virgin olive oil 1 small yellow onion chopped kosher salt and pepper 1 cup mixed wild mushrooms, torn 3 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, finely chopped 1 tablespoon fresh thyme 2 teaspoons chopped fresh sage 1/4 cup gluten-free all-purpose flour blend 1 cup low sodium chicken broth 1 cup almond milk 2 cups shredded rotisserie chicken 1/2 cup frozen peas 2 tablespoons fresh parsley chopped 1 gluten-free pie crust 1 egg, beaten
- Set the oven to 375°F. Grease a 9-inch pie dish lightly with olive oil.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil glistens, add the chopped onion and sauté until tender and lightly browned, roughly 5 minutes, seasoning with salt and pepper. Next, toss in the mushrooms, carrots, celery, and garlic, cooking until the mushrooms are caramelized, about 10 minutes. Mix in the sage and thyme.
- Dust the flour over the vegetables and cook, stirring constantly for about a minute. Gradually pour in the chicken broth and almond milk, then season with salt and pepper. Bring the mixture to a gentle boil, then lower the heat to medium and let it simmer for 5 minutes, or until the sauce thickens. Take it off the heat and fold in the shredded chicken and frozen peas.
- Transfer the chicken filling into the greased pie dish. Place the pie crust over the top, pressing it gently around the edges to seal. Brush the crust with the beaten egg. Bake in the preheated oven for 30 minutes, or until the filling is bubbly and the crust turns golden brown. Allow it to rest for 5 minutes before slicing.
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