Gluten Free Vegetable (and a little chicken) Pot Pie
Try this Gluten Free Vegetable (and a little chicken) Pot Pie recipe
Try this Gluten Free Vegetable (and a little chicken) Pot Pie recipe
- 1 onion, chopped
- 1 tsp salt
- 2 cups chicken broth
- 1/2 tsp black pepper
- 1/2 tsp curry powder
- 1 rib celery chopped
- 1/4 tsp thyme
- 2 tbsp olive oil divided
- 1/2 tsp marjoram
- 1 pound roasted carrots cut up
- 1 cup frozen broccoli florets
- 1 cup frozen baby kale
- 1 5 oz can chicken breast
- 2 tbsp gluten free all-purpose flour
- 1/2 tsp summer savory
- 1 crust gluten free pastry (i used bob's red mill)
- 1 egg white or 1 tbsp milk for wash on crust
- Carbohydrate 35.0536671527385 g
- Cholesterol 1840 mg
- Fat 376.647678752854 g
- Fiber 1.25087501439135 g
- Protein 458.861323749927 g
- Saturated Fat 106.76007758373 g
- Serving Size 1 1 recipe (3055g)
- Sodium 1769.30620833295 mg
- Sugar 33.8027921383472 g
- Trans Fat 31.6995961667384 g
- Calories 5478 calories
Step-by-step
- Place carrots, broccoli and kale in a 2-3 quart casserole dish.
- Heat 1 tsp olive oil in a nonstick skillet.
- Cook onions and celery until soft.
- Add undrained can of chicken and heat through.
- Add to other vegetables in casserole.
- Heat remaining oil in skillet.
- Stir in gluten free flour.
- While stirring, add chicken broth until it thickens.
- Add herbs and spices to broth, except thyme.
- Pour over chicken and vegetables, stirring only once or twice to combine.
- Top with pie crust.
- Brush crust with either milk or egg white, then sprinkle with thyme.
- Bake at 400 degrees for 45 minutes.
My Go-To Comfort Food: Gluten-Free Vegetable and Chicken Pot Pie
As a busy working mom, finding time to cook a healthy and satisfying meal can feel like a Herculean task. But there's nothing quite like the warm, comforting hug of a delicious pot pie on a chilly evening. This gluten-free version is my go-to recipe, perfect for satisfying my family's cravings without compromising on health or convenience.
The beauty of this recipe lies in its simplicity. It's incredibly versatile – you can easily swap out the vegetables based on what’s in season or what your family prefers. I often add extra mushrooms or peas, depending on our mood. The chicken adds a nice protein boost, making it a complete and balanced meal. And because it’s gluten-free, it caters to my daughter's dietary needs without making her feel left out. The creamy sauce is light and flavorful, enhanced by a subtle blend of herbs and spices. The homemade gluten-free pie crust, while slightly more effort than store-bought, adds an authentic, homemade touch that's definitely worth the extra time.
What I love most about this recipe is the flexibility. On busy weeknights, I often prep the vegetables and chicken ahead of time. That way, all I have to do on the day is assemble and bake. It's a lifesaver when time is short. Plus, the leftovers make a fantastic lunch for work the following day. The flavors deepen overnight, making it even more delicious. The pot pie offers a sense of nostalgia and home-cooked comfort, a feeling increasingly precious in our hectic modern lives.
Beyond the practical benefits, this pot pie brings a feeling of connection to the table. The simple act of sharing a meal cooked with love, using fresh, wholesome ingredients, is a priceless experience. The process of making the pie, from chopping vegetables to mixing the filling to carefully crafting the crust, becomes a mindfulness practice, a break from the daily grind. It's a testament to the power of simple things done with intention.
Tips for Success:
Vegetable Selection: Feel free to substitute your favorite vegetables. Butternut squash, sweet potatoes, or green beans would all work wonderfully.
Chicken: Rotisserie chicken is a great time saver, but you can also use leftover cooked chicken or even substitute with another protein like tofu or lentils.
Gluten-Free Crust: Making your own gluten-free crust can seem intimidating, but many excellent store-bought options are available. Experiment to find a brand you love.
Herb and Spice Experimentation: Don’t be afraid to experiment with the herbs and spices! A pinch of nutmeg or a dash of paprika can add extra depth of flavor.
Make it Ahead: Prepare the filling ahead of time, store it in the refrigerator, and assemble and bake it just before serving.
This gluten-free vegetable and chicken pot pie recipe is more than just a meal; it's a celebration of simple pleasures, a comforting embrace in a hectic world. It's a reminder that even on the busiest of days, we can find time to nourish ourselves and our loved ones with food that’s both delicious and healthy.
