03/01/2025
Gluten-Free Chicken Pot Pie Recipe
Ingredients
For the Casserole:
1–1 1/4 lbs chicken breast
1–1 1/4 lbs sweet potatoes (2 medium-sized)
1 medium sweet onion
3 cups mixed frozen veggies (e.g., peas, green beans)
2 tbsp chili powder
1 tbsp dried thyme
2.5–3 cups chicken stock
1 cup milk (dairy or non-dairy)
3 tbsp cornstarch
Olive oil, salt, and pepper to taste
For the Topping:
1 cup cornmeal
1 cup gluten-free all-purpose flour (e.g., Better Batter)
2 tsp baking powder
1/2 tsp salt
1 beaten egg
1/4 cup honey
1 cup plain yogurt (dairy or non-dairy)
1/4 cup milk (as needed)
1/4 cup vegetable oil1.
Instructions
Step 1: Prepare the Filling
Preheat the oven to 400°F.
Dice chicken breast and sweet potatoes into bite-sized pieces.
Heat olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through. Remove and set aside.
In the same skillet, sauté onions until translucent. Add sweet potatoes, frozen veggies, chili powder, thyme, salt, and pepper.
Dissolve cornstarch in milk, then stir it into the chicken stock. Add this mixture to the skillet and bring to a simmer until thickened.
Stir in the cooked chicken.
Step 2: Make the Topping
In a bowl, mix cornmeal, gluten-free flour, baking powder, and salt.
In another bowl, whisk together egg, honey, yogurt, vegetable oil, and milk (add more milk if needed for a batter-like consistency).
Pour the wet mixture into the dry ingredients and stir until combined.
Step 3: Assemble and Bake
Transfer the filling into a greased casserole dish.
Spread the topping evenly over the filling.
Bake for about 25–30 minutes or until the topping is golden brown.
