Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Best tasting Chicken Pot Pie made Gluten and Dairy Free. Full of fresh veggies and topped with mashed potatoes. Chicken Pot Pie doesn’t get much better than this!!
I had recently bought a rotisserie chicken for a quick evening meal, but changed my mind. I decided I wanted to get at least 2-3 meals out of this chicken, to stretch my food dollars.
I had a gluten free pie crust I wanted to try, so I thought why not a chicken pot pie with a twist: top it with mashed potatoes like a shepherd’s pie!!
I always wondered, why is it called Shepherd’s Pie? Sometimes, I am just too curious, but a girl’s gotta know!!
So off to Wikipedia. How did my mom and grandmom get anything done with having to stop and drag down the encyclopedia or dictionary?
So I learned that shepherd’s pie was a meal made using leftover roasted meat of any kind. A pie dish was lined with mashed potatoes and a mashed potato crust was also placed on top. The shepherd pie was originally known as a cottage pie as early as 1791 when potatoes were being introduced as an affordable edible crop for the poor. And it was called cottage pie because a cottage was the modest homes of rural workers. The term Shepherd’s Pie appeared in 1877. More recently shepherd’s pie has been used when the meat is lamb with the theory being shepherds are concerned with sheep and not cattle.
Let me just say, I love cooking and I love learning new things about food and recipe histories!!
So back to the object of this research!!
I could have those fresh, delicious garden vegetables, use part of the chicken AND try out the pie crust all with one dish. Kind of like killing 2 birds with one stone or one bird with a couple of stones!! I am soooo sorry, I admit that was terrible.
I have had Chicken Pot pie in the past but felt it was too heavy tasting with the breaded top, but this was just right!!
What can I say? This dish did not disappoint! The veggies were so good with the seasoned chicken. The pie crust on the bottom and the potato topping crust pushed this meal right over the top!!
The other 2 meals with the chicken? Stay tuned for those recipes!
- 9" gluten free pie crust*
- 2 cups cubed chicken
- ½ cup sliced carrots
- ½ cup peas
- ½ cup diced onion
- 1 Tablespoon oil
- 1 Tablespoon butter (use vegan butter to make non-dairy)
- 1 Tablespoon gluten free flour
- 1 Tablespoon gluten free cornstarch
- 1 Tablespoon poultry seasoning
- salt & pepper to taste
- ½ cup chicken broth
- ¾ cup almond milk or any non dairy milk
- Mashed potato topping
- 2 russet potatoes, peeled and diced
- ¼ cup butter
- ¼ cup non dairy milk
- salt & pepper to taste
- Preheat oven to 400 degrees. If using a frozen pie shell, defrost for 10 minutes.
- Make mash potatoes by boiling potatoes until tender.
- Drain and add milk, butter, salt, and pepper.
- Saute onions in a little oil. Add carrots and peas and remove from heat as soon as they soften slightly.
- In a saucepan, over medium heat, melt butter and add flour and cornstarch.
- Whisk in milk, chicken broth and seasonings. Continue whisking until it comes to a boil and thickens.
- In a bowl mix chicken, vegetables and sauce.
- Place pie shell on a baking sheet.
- Pour filling into the pie shell and top with an even layer of mashed potatoes.
- Cover pot pie with foil and back on center rack for 30-40 minutes.
