As the days begin to shorten and the temperatures drop, my mind turns to warm and filling comfort foods. Today’s recipe, Chicken Pot Pie, is one of my lifelong favorites and I am thrilled to share it with all of you.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. This month’s theme is Memory Lane hosted by Lana Stuart of Never Enough Thyme.
What a fabulous idea just in time for the fall and winter. The winds are blustery, rain and snow keep us huddled inside by the fire, and all of us turn to the comfort foods of our youth. You’ll love all our favorite recipes that will evoke feelings of nostalgia and warmth! Make sure you check out the links below the recipe.
When I first heard what the theme for today’s #ProgressiveEats was going to be, I was in hog heaven. This is totally in my wheelhouse! But the real problem came when I had to figure out what I was going to make. I literally have dozens if not hundreds of comfort food recipes that I love. Which one would I share with you?
Chicken pot pie has always been a favorite of mine. When I was little my mom used to buy the frozen kind for us as a special treat when she and my father would go out to dinner – making it easy for my older brothers or baby sitter to get dinner on the table.
I haven’t had one since I was diagnosed with gluten intolerance. Well folks, it is time to remedy that! I was curious to see if one of the bread recipes from our gluten-free bread cookbook could be used in place of the traditional pie crust. There is a restaurant in San Francisco that uses bread dough and I’ve been wanting to give it a try. Today was the day!
I am delighted to say that it was a success! The gluten-free dough is very delicate so the finished product isn’t as pretty as I would like, but it baked beautifully and came out perfectly, just as I hoped it would. And bonus, the leftover dough made fantastic bread sticks that we enjoyed as a snack. I love that I now have the option to use traditional pie crust dough or a bread dough recipe when I make pot pies!
While haven’t shared the bread crust recipe with you (it is available in the book), there are a bunch of gluten-free pie crust mixes available that are wonderful options. If you are lucky enough to not have to worry about making this gluten-free, you can use a frozen set of pie crusts or make your favorite recipe and use it in the recipe below.
With each bite I was transported back to my childhood – but this pot pie was a lot healthier with a ton of vegetables I added for flavor and to make it even more filling. And you may notice in the photos of the filling that I was able to add some purple potatoes that add a wonderful deep blue color to the filling. This is truly a one-dish meal, with all the major food groups represented – except chocolate, LOL!
Have a wonderful time exploring all these incredibly diverse and delicious recipes. I hope you will throw your own progressive dinner with friends soon and maybe serve my Old-Fashioned Chicken and Vegetable Pot Pies. Progressive dinners are such fun and always a popular evening.
How to make Chicken Pot Pie (gluten-free option):
- Pre-cook the potatoes and sauté the chicken and vegetables
- Make the sauce using chicken stock
- Add the chicken and vegetables to the sauce
- Prep the crust – unroll if using prepared crusts
- Pour chicken and vegetables with sauce into the baking pan
- Cover the top with the crust and seal the edges
- Cut a vent in the top to let steam escape
- Bake for 30 to 45 minutes or until golden brown and the filling is bubbling; let stand for 5 minutes before serving
Can I use pre-made pie crusts in this recipe?
You certainly can. There are lots of great options these days for pre-made pie crusts, both regular and gluten-free. If you are using gluten-free, be sure to use a gluten-free flour and GF rolling pin to roll it out.
Key Ingredients for this Recipe
- Russet potatoes
- Red or Yukon Gold potatoes
- Boneless, skinless chicken thighs
- Celery, carrots, poblano pepper, red bell pepper, and yellow squash
- Flour or gluten-free flour
- Chicken stock
- Cream or half and half
- Pie crust
Kitchen Tools I Use to Make This Recipe
- Soufflé dish, 3-inch deep round cake pan, or individual ramekins
- Chef’s knife
- Cutting board
- 10-inch skillet
- Rolling pin
- Baking sheet
Use a gluten-free flour or flour blend to thicken the sauce and use a packaged gluten-free pie pastry product to make the crust or use a pre-made gluten-free pie crust. My recommendation is to use only a top crust when working with gluten-free doughs so they don’t get too gummy.
- 3 medium Russet potatoes, peeled
- 6 small red, yellow, or purple potatoes, unpeeled
- 2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 celery stalks, cut into bite-sized pieces
- 4 carrots, cut into bite-sized pieces
- 1 poblano pepper, stem and seeds discarded, minced (optional)
- 1 red bell pepper, stem and seeds discarded, minced
- 1 crookneck squash, cut into bite-sized pieces
- 8 tbsp (1 stick) butter
- 8 tbsp all-purpose flour or gluten-free flour such as rice or sorghum
- 2 cups chicken stock
- 1 cup cream or half and half
- 1 to 2 teaspoons kosher or fine sea salt
- Freshly ground black pepper, to taste
- 1 tsp fresh rosemary, very finely chopped
- Dough for 2 homemade pie crusts, 2 refrigerated pie crusts, softened to room temperature, or a gluten-free dough made from a mix such as Pamela's, Bob's Red Mill, or King Arthur brands
- Preheat oven to 425°F (or according to the directions for your chosen topping). Set out a 9-inch deep-dish pie plate, soufflé dish, 3-inch deep round cake pan, or similar baking dish. You can also make individual pot pies in oven-safe ramekins like I did.
- Make the Filling: Cut the potatoes into bite-sized cubes and boil in salted water for about 15 minutes or until tender. Drain and transfer to a large bowl.
- In a 10-inch skillet, heat the oil over medium-high heat. Add the
chicken pieces and sauté, stirring occasionally, until cooked through and just starting to brown, about 5 minutes. Use a slotted spoon to transfer the cooked chicken to a bowl and set aside. Add the vegetables (except the squash) to the skillet and cook, stirring often, until softened, about 5 minutes. Add the
cooked vegetables to the bowl with the potatoes.
- Place the butter in the same skillet and melt over medium-high heat. When the butter is melted, sprinkle the flour over the top and whisk until it is smooth with no lumps. Cook for 3 minutes to cook the raw flavor out. Pour in the chicken stock and whisk until the mixture is completely smooth. Whisk the mixture constantly until it is boiling and thickened. Remove from the heat, whisk in the cream, salt and pepper, and rosemary. Whisk until completely smooth and creamy with no lumps. Note: if the sauce isn't thickening to your liking, you can make and add a cornstarch slurry, whisking constantly. If needed you can add a little water to thin the sauce if it is too thick. Taste and adjust the seasonings if needed.
- Scoop the cooked chicken and any accumulated liquid into the sauce along with the cooked potatoes and vegetables. Stir until everything is coated and evenly distributed. Taste and adjust seasonings. Keep warm over low heat.
- Prepare the Crust: Unroll one of the prepared pie crusts, prepare the boxed mix according to directions, or make your own homemade recipe.
- For a double crust pie, if using regular dough (not gluten-free), roll out one piece big enough to line the baking dish, and place into your baking dish. (Do not line the pan if using gluten-free dough, as it tends to become gummy - just use it to cover the top of the dish; see below.) Gently ease the crust inside the dish, up the sides, and slightly over the edge. Pour the hot filling into the crust (no more than about 3/4 full or it will bubble over) and top with the remaining crust, pinching the top and bottom crusts together. Flute the edges and cut vents in the center of the crust to let the steam escape.
- For a single crust pot pie, cut circles out about 1/2-inch larger than the diameter of the dishes you are using. Brush the edges with water and gently stretch over the top of the filled dish. Press the dough against the sides, using more water if sections do not adhere. Use a fork to press a design around the top edge of the crust. Cut vents in the center to release the steam.
- Bake the Pot Pies: Place on a Silpat-lined baking sheet (to help keep the dish(es) from sliding around. Sprinkle top(s) with coarse salt if desired. Immediately place in the oven and bake for 30 to 45 minutes, or until the crust is golden brown and the filling is bubbling hot. Tent loosely with foil if the top is getting too brown. Remove from the oven and let stand for 5 minutes
Amount Per Serving: Calories: 1189 Total Fat: 58g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 174mg Sodium: 1183mg Carbohydrates: 126g Net Carbohydrates: 0g Fiber: 8g Sugar: 8g Sugar Alcohols: 0g Protein: 43g
Create a New Tradition Today!
This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
Memory Lane Comfort Foods
- Cheesy Spinach Dip from That Skinny Chick Can Bake
- Welsh Rarebit Crostini from The Wimpy Vegetarian
- Stuffed Cabbage from Mother Would Know
- Chole Aloo (Chickpas & Potatoes) from Spice Roots
- Old-Fashioned Chicken Pot Pie (Gluten Free) from The Heritage Cook
- Chicken and Rice Casserole from Miss in the Kitchen
- Texas Tater Tot Casserole from Stetted
- Chings, Junior Style (Copycat Recipe) from Pastry Chef Online
- Chicken Cordon Bleu All Roads Lead to the Kitchen
- Chicken Nilaga-Boiled Chicken Stew from Asian in America
- German Chocolate Cake with Rum Glaze and Buttercream from Creative Culinary
- Pineapple Upside Down Cake from Never Enough Thyme
First Published: 26 Jan 2016
Last Updated: 11 Oct 2019