This cozy gluten-free chicken pot pie is a delicious winter meal. Healthy veggies and a homemade gravy tucked under a flaky pie crust creates a satisfying combination of textures. And no soggy crust on the bottom! Chicken pot pie is a crowd-pleaser for sure.
Boil the potatoes and carrots separately just until they are a little soft. Drain and remove from heat.
Slice four cremini mushrooms and fry them in butter until they are soft.
Meanwhile, warm up the gravy if it's not already.
Gently combine the chicken, potatoes, carrots, peas, mushrooms and gravy in a large bowl until the gravy is well distributed. This will be the pot pie filling.
Pour the filling into an ungreased 8 x 8 baking dish and spread the ingredients evenly over the dish.
Carefully place your rolled out gluten-free pie dough on top of the filling and trim any excess. Press the dough into the sides of the dish to prevent the filling from seeping out.
Use a sharp knife to cut a few 1 inch slits in the top of the crust so that hot air can escape while it bakes.
Bake for 50 to 70 minutes in an oven preheated to 350 degrees. The chicken pot pie is done when the crust starts to brown. Check for doneness every 10 minutes at the 40 minute mark.
Notes
The prep time and cook time on this recipe does not include the time to make the gluten-free pie crust and gravy, which are separate recipes.