Gluten Free Puff Pastry Chicken Pot Pie

This delicious and comforting gluten-free puff pastry chicken pot pie is a quick and easy meal perfect for busy nights. With a creamy filling of tender chicken and mixed vegetables, topped with a flaky, golden crust, it’s a simple yet satisfying dish that’s sure to become a family favorite. You can even customize it with your favorite veggies!

Ingredients Needed

• 4 Tablespoons (60g) unsalted butter
• 1 small yellow onion, finely diced
• 1 12-ounce (340g) bag of frozen mixed vegetables
• 3 teaspoons minced garlic
• ⅓ cup (40g) all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon smoked paprika
• 1 ½ cups (360ml) chicken stock
• 1 ¼ cups (300ml) heavy cream
• 1 pound (450g) boneless skinless chicken breast, cooked and diced
• 1 cup (100g) shredded parmesan cheese
• 1 frozen puff pastry sheet, thawed
• 1 egg, lightly beaten

How To Make Gluten-Free Puff Pastry Chicken Pot Pie

1. Preheat the Oven and Prepare the Dish Preheat the oven to 400°F (200°C). Lightly spray a 9×13-inch (23×33 cm) baking dish with non-stick cooking spray. Set aside.
2. Sauté the Vegetables In a 3-quart (2.8L) saucepan, melt the butter over medium heat. Sauté the diced onion and frozen vegetables until the onion is translucent and the vegetables are tender about 5 minutes. Reduce heat to medium-low and stir in the minced garlic. Cook for 1 minute.
3. Make the Sauce Add the flour, sea salt, black pepper, basil, thyme, rosemary, and smoked paprika, stirring to combine. Stir in the chicken stock and heavy cream. Continue to cook, stirring occasionally, until the mixture thickens, about 5-7 minutes.
4. Add Chicken and Cheese Stir in the cooked chicken and parmesan cheese. Spread the filling mixture into the prepared pan.
5. Add the Puff Pastry Cut the thawed puff pastry sheet into squares and place them on top of the filling, ensuring it covers the entire mixture.
6. Brush and Bake Brush the top of the puff pastry with the beaten egg. Bake for 40-45 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.

Recipe Tips

• Thaw the Puff Pastry Completely: Ensure the puff pastry is fully thawed before cutting and placing it on the filling. This helps it puff up evenly and turn golden brown.
• Use Rotisserie Chicken for Extra Flavor: If you’re short on time, use store-bought rotisserie chicken for a richer flavor and faster prep.
• Don’t Overcook the Filling: Cook the filling until it’s just thickened to avoid it becoming too thick or gloopy when baking.
• Brush Pastry with Egg for a Golden Finish: Brushing the puff pastry with a lightly beaten egg ensures a beautiful golden-brown color once baked.
• Let the Pie Cool Before Serving: Allow the pie to sit for a few minutes before serving to let the filling set, making it easier to slice and serve.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chicken pot pie cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: If you want to freeze it, wrap the pie tightly in plastic wrap and store it in a freezer-safe bag. It will keep for up to 2 months. To serve, thaw overnight in the fridge before reheating.
• Reheat: Preheat the oven to 350°F (175°C). Place the pie in the oven and bake for 15-20 minutes, or until the filling is heated through and the crust is crispy again.

Nutrition Facts

Serving Size: 1 serving (approximately 1/6 of the recipe)

• Calories: 620
• Total Fat: 45g
• Saturated Fat: 15g
• Cholesterol: 51mg
• Sodium: 847mg
• Total Carbohydrate: 40g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 15g