Chicken Pot Pie easily falls into my top 5 comfort foods. There is just something about breaking into the crisp crust on the outside and a gooey inside that instantly helps me exhale. I have many memories of my mom’s chicken pot pie. There was an easy one that came from a box that we purchased often (hey, don’t judge. I was one of four kids!). Nonetheless, it was delicious and the thought of it brings back childhood memories.
Many people give up their favorite “comfort” foods in pursuit of eating healthy or dieting.
From my viewpoint, that’s just not realistic or desirable. We were meant to love and enjoy our food! Enjoying your food may look like sitting down and taking time to truly experience (using all five of your senses) a special dish that brings you joy. In my case, as I have changed my diet to include more foods that are nourishing to my body, I have also adapted some of my favorite recipes.
I am gluten sensitive.
Chicken Pot Pie became one of those dishes I avoided because when I did partake, I felt terrible physically (bloated, headache, brain fog, etc.). So I set out to make an easy Chicken Pot Pie that was as good as I remember as a child but left me feeling comfortable, energized, and satisfied.
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I wanted this dish to be nourishing to my body and mind, but also practical and simple. By using a premade gluten free pie crust by Wholly Wholesome and a bag of frozen veggies the dish comes together in a flash. Also, check out my Mel’s Hacks timesavers listed in the recipe notes.
This Chicken Pot Pie is delicious, full of veggies, contains no butter or heavy cream, and is gluten-free! Did I say delicious? You should enjoy good food. You shouldn’t have to sacrifice on taste. I love the balance of protein + healthy fats + carbohydrates. It’s a complete meal in one dish.
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PrintQuick Skillet Chicken Pot Pie
- Cuisine: American
Ingredients
2 tablespoon olive oil (divided)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 (16-ounce) bag frozen peas and carrots
2 cloves garlic, minced
2 cups low-sodium chicken broth
3 tablespoons Gluten Free All Purpose Flour (can sub regular AP flour)
1/2 cup Cashew Milk (can sub any nut milk or dairy milk)
Salt
Freshly ground black pepper
1 store-bought Gluten Free pie crust, thawed if frozen
Instructions
Preheat the oven to 400F.
Heat 1 tablespoon of olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and saute until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
Add 1 tablespoon of olive oil to skillet and chopped onion. Saute until translucent, 3 to 4 minutes.
Add the peas and carrots and garlic and cook 1-2 minutes.
Sprinkle in flour and stir until flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes.
Turn off the heat. Add milk and cooked chicken to skillet, stir to combine. Season as needed with salt and pepper.
Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in top of the crust to vent. Bake until the crust is golden-brown, about 20-30 minutes.
Notes
Note: Be mindful of the pie crust you need. A traditional pie crust may cook quicker than a gluten free pie crust. Once the color becomes light golden brown you know it is done. Storage Can be stored in airtight container in fridge for up to 3 days. Vegetarian Use chickpeas in the place of chicken. Roast then and add them to the vegetable mixture right before placing pie crust on top to bake.
Mel’s Time Saving Hacks
- Purchase a rotisserie chicken and skip cooking the chicken step. Just start with sauteeing the onion and add chicken back to skillet before baking.
- Purchase garlic minced
- Purchase boneless/skinless chicken tenders to cut down on amount of time to chop chicken, or ask your butcher to chop the chicken breast for you.
Check out a few of my other favorite recipes here!
