A Gluten Free Pot Pie

by Jenn on November 20, 2009

in Gluten Free,Meats

Pot pie is one of those foods that just about everyone loves – it’s super flexible so you can tailor it to suit whatever tastes you are looking for – you can make it vegetarian or not, though when I think of pot pie I typically think of chicken pot pie, which is what I made here.  This would also be a great dish to create something tasty for all those turkey leftovers that everyone is going to have next week!  My family always typically makes way too much turkey on Thanksgiving.  I seriously remember my family when I was young buying a 20lb. turkey to feed 5 people, and then having turkey leftover FOREVER.  There are a couple of traditional recipes that my family uses for turkey leftovers, but even they become a bit routine after say, 3 weeks and I love finding new ways to use up leftovers.  Haha, why in the world would my family do such a thing?  Well, for one it’s a lot cheaper that way.  After Thanksgiving when you carve the turkey you can just freeze the leftover meat and then use it as you need to.

I made this pot pie this week, before Thanksgiving, and with chicken.  My husband and I are staying with my in-laws to celebrate Thanksgiving, and half the family is gluten free.  At the thought of pot pie, it was decided that we had to make one.  After my recent success with pie crust, I felt up to the task.  Woohoo! Another great recipe to use gluten free pie crust with!  Thanks to Annie of Annie’s Eats, I came across a great pot pie recipe to use as a basis for making this.  Because of all of the rich buttery crust that I used from lining the entire baking dish, there is a LOT of butter.  If you add it up, I used a full pound of butter (*gasp!*).  But, this pot pie made 12 servings.  You don’t need a large serving size to fill you up, trust me!  You could make this a bit lighter by not lining the baking dish with crust, and just using a top crust (in which case you’d probably also want larger serving sizes).   But if you are gluten free, you probably want as much crust as possible, lol at least that’s what my father-in-law said!

The trickiest part of this pot pie was adapting a recipe for individual sized servings to one large pot pie.  I turned down the oven temp a bit, and got a little creative for handling the crust to make sure that it was cooked, nice and golden brown, but not burnt after baking for a good hour in the oven.  I highly suggest keeping the oven light on while this is baking so that you can check on it.  I also made a few other adjustments, like adding sherry to the filling, leaving out the mushrooms and bell peppers, and adding in green beans instead.  I also added in a few herbs.  I also did not add in any salt.  I figured there was enough salt from the chicken broth, and some family members had to be on a minimum salt diet.  If you think it needs more, definitely add in some.  Really, as you can see, you can do pretty much whatever you want, whatever you happen to feel like.  I definitely have a feeling that we will be making this again once we have turkey leftovers!


Adapted from/Inspired by The Pastry Queen by Rebecca Rather, seen on Annie’s Eats

Ingredients (makes 12 servings):
For the Filling:
2 tbs. butter
3 cloves garlic, minced
1/2 onion, diced
1 lb. potato, peeled and diced|
3/4 c. dry sherry
1 tsp. red pepper flakes
1/2 tsp. dried thyme
1/2 tsp. dried sage
2 c. cooked and shredded chicken or turkey
3 c. assorted chopped veggies (peas, carrots, green beans)
For the Sauce:
6 tbs. butter
1 c. flour (50:50 tapioca:b. rice)
3 c. chicken broth
1/2 c. heavy cream
fresh ground pepper
For the Crust – Your Favorite Shortrcrust or…
3 x 1/3 c. tapioca flour
3 x 1/3 c. soy flour
3 x 1/3 c. brown rice flour
3 x 1 tbs. xanthan gum
3 x 4 tbs. cream cheese
3 x 4 tbs. butter
To Brust on Top:
1 egg mixed with 2 tbs. water

1. Start on the pastry crust first – In 3 separate batches, combine pastry crust ingredients into food processor and pulse until it all comes together into dough.   Shape into a ball, wrap in plastic wrap, and set in the fridge at least 30 min (gluten free dough always likes to rest a bit before being used).  If you are making crust to line the dish as well as top, you will need all 3 batches.  Otherwise, for just the top, one batch will do.
2. Now make the filling.  Melt butter in a saucepan (med-high heat), and add in garlic and onion and potato.  Saute until onion is soft and translucent.  Then add in sherry, and stir somewhat frequently just to make sure stuff isn’t sticking to the bottom of the pan.  Once all the sherry has been cooked off/absorbed, check the potatoes and keep sauteeing until the potatoes are tender.  This is important as they will not cook on their own enough while baking, so must be tender before hand.  Remove from heat, and add in seasonings, poultry meat and veggies (I cheated and used frozen already chopped veggies).
3. Take out 2 of the batches of dough, and mold together into one ball.  Be careful not to overwork the dough.  Place between two sheets of plastic wrap (you may need to add more as it rolls out to make sure all the dough stays inbetween plastic wrap), and roll out until about 1/4″ thick.  Next, line the LARGE baking dish with the dough.  I used an 8″ x 8″ casserole dish that was a good 4″ deep.  The easiest way to do this is to peel off the top layer of plastic wrap, and then carefully pick it up in your arms and flip over into the dish.  Then peel off the other layer of plastic wrap.  Press it into the sides of the dish, cutting off and then mending the dough where there was excess, and trim the top so that the dough is level with the top of the pan.  Smooth with your fingers to make sure there is even thickness throughout.  Wait to spoon filling into the pot pie (as you can see, I didn’t).PAG2123potpie-499x334

4. Now make the sauce.  Start with a baisc roux by melting the butter in a saucepan and then whisking in the flour.  Keep cooking and stirring with the whisk until the mixture is smooth and the flour is cooked (a few minutes) – you can taste  test it, and when you can’t taste that “raw flour” taste anymore, it is ready.  Whisk in the chicken broth gradually and keep stirring to ensure uniform consistency.  Then stir in the cream and add a decent amount of fresh ground pepper.  Pour over the filling and mix until fully incorporated. Now spoon into the pot pie.
5. Turn on the oven to 360F.  Roll out the last batch of pastry dough using the same methods as above, place on top of the pot pie, and cut holes in it to vent.  Press and seal on the sides, and cover completely with foil.  Because this needs to be baked for such a long time, extra steps need to be taken to ensure the crust does not burn.  Place a baking sheet on the shelf below the pot pie to catch any drippings from the buttery crust.  Bake for 30 min.  Take out, and cut a hole in the foil so that the middle of the crust is exposed but the sides are still protected –
Bake another 20 min. or so (until the crust  top is fully cooked), and then take out of the oven again.  Remove all foil if it looks like the edges of the crust still need to bake (otherwise leave the foil on), and then brush with egg/water mixture.  Turn heat up to 375F and continue baking until crust is golden brown.  Carefully take out, serve and enjoy!


Also submitted to – Friday-foodie-fix-carrots

{ 14 comments… read them below or add one }

shauna November 21, 2009 at 12:33 am

That looks gorgeous, Jenn! You’ve inspired me. I need to start working on pot pies when the holidays have passed. Thanks.


Lauren November 21, 2009 at 11:09 am

Hehe – you got a different background colour =D. The pot pie looks fabulous! In my house, pot pies mean biscuits on top of the filling and no crust, but this looks wonderful and yummy!


Valérie November 22, 2009 at 1:38 pm

This just exudes comfort! Mmmm…


gfe-gluten free easily November 23, 2009 at 2:01 pm

Wow, on the butter, but ooh la la on the pot pie (and multiple servings as you said)! Gorgeous … I want some please. It’s cold and rainy here today. I’ve had pot pie recipes brewing in my head … yum.



FILIZ November 28, 2009 at 1:49 pm

Nefis gorunuyor afiyet olsun


Diane-The W.H.O.L.E. Gang March 29, 2010 at 2:19 pm

That looks so good!!!! Thank you for sharing it on Friday Foodie Fix.


Poppie November 20, 2010 at 5:07 am

I noticed that this recipe has double the amount of butter in it compared to the apple and empanada recipe. Is this a typo or is it because you made one large crust instead of many little ones? I am making these tonight and I am thinking I should go with the lesser amount of butter because I will make 6-8 pies…what do you think?


Jenn November 20, 2010 at 4:19 pm

Oh thanks for noticing!!! That is definitely a typo, it should be fixed now!!
I made a triple batch to cover the bottom and top of my casserole dish. One normal batch makes one single-pie crust, so if you are doing this in small ramekins, I could def. see 6-8 or so depending on your size…

Hope you enjoy!


Annie November 20, 2010 at 6:01 pm

So glad you enjoyed it! Definitely one of my favorite meals. I agree, no additional salt is necessary.


Jenn November 21, 2010 at 12:21 am

Thanks Annie!


Julie December 31, 2011 at 11:21 pm

I just made this. It is great, except mine is way too spicy. Next time I’m going to scale back the red pepper flakes to 1/4 tsp. I read online to fix super spicy stuff to add sugar. Have you ever done that? Does it work in this case?


Julie December 31, 2011 at 11:35 pm

Is it possible that it is too spicy because I skipped the potatoes? I just read baking soda will kill the spice overkill. Hmm… I’d like to fix my spicy problem. Do you have any advice?


Jenn January 1, 2012 at 1:07 pm

It could be because of omitting the potatoes. I didn’t find it very spicy at all but everyone has a different spice tolerance. I’d try eliminating the red pepper flakes completely and you shouldn’t have any problems with spiciness. Sorry it didn’t work out for you, I have no experience in toning down spice of foods, sorry.


Regina Joan March 23, 2014 at 6:47 pm

I made this last week and because it was SO FANTASTIC I’m making it again tonight! I’ve been eating gluten free for a while now and I’ve been craving things like chicken pot pie! This recipe is absolutely wonderful and super easy to follow! Because I’m a little hesitant to experiment making my own dough, I used Glutino brand gluten free pastry crust and it worked so well! I also used Pamela’s pancake and baking mix for the gravy and it worked like a charm. The gravy was so good! I can’t wait to eat this again tonight, thanks for this recipe!


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