Gluten-Free Chicken Pot Pie Crockpot
Why Make This Recipe
This recipe is simple and delicious. It lets your slow cooker do most of the work. You get a warm, hearty meal with easy cleanup. It is also good for people who need to eat gluten-free.
How to Make Gluten-Free Chicken Pot Pie Crockpot
Making this dish is easy. You put all the filling ingredients into your slow cooker. It cooks slowly all day. Then, you add a gluten-free topping at the end.
Ingredients of Gluten-Free Chicken Pot Pie Crockpot
For the Filling:
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups gluten-free chicken broth
- 3 cups potatoes, peeled and diced
- 2 cups carrots, peeled and sliced
- 1 cup celery, sliced
- 1 cup onion, diced
- 1 cup frozen peas
- 1/4 cup cornstarch or tapioca starch (for thickening)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf (optional)
For the Dairy-Free Creaminess (if desired):
- 1 can (13.5 ounces) full-fat coconut milk (from a can) OR 1 can gluten-free cream of mushroom soup alternative
For the Gluten-Free Topping:
- 1 package your favorite gluten-free biscuits (store-bought) OR 1 sheet gluten-free puff pastry (store-bought) OR 2 large potatoes, sliced thinly
Directions of Gluten-Free Chicken Pot Pie Crockpot
- Prepare Vegetables: Peel and dice the potatoes. Peel and slice the carrots. Slice the celery and dice the onion. Cut the chicken breasts into 1-inch cubes.
- Combine Ingredients in Crockpot: Place the diced chicken, potatoes, carrots, celery, onion, gluten-free chicken broth, dried thyme, salt, pepper, and bay leaf (if using) into your slow cooker.
- Start Slow Cooking: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Thicken the Filling: In a small bowl, mix the cornstarch or tapioca starch with 1/4 cup of cold water until smooth. Stir this mixture into the slow cooker. If using, stir in the full-fat coconut milk or gluten-free cream of mushroom soup alternative.
- Add Peas: Stir in the frozen peas. Let the mixture cook for another 30 minutes on high or until it thickens.
- Add Topping: If using gluten-free biscuits, place them on top of the hot chicken pot pie mixture for the last 20-30 minutes of cooking, or bake them separately according to package directions and serve on top. If using gluten-free puff pastry, bake separately according to package directions and serve on top. If using potato slices, arrange them on top for the last hour of cooking until tender.
How to Serve Gluten-Free Chicken Pot Pie Crockpot
Serve your gluten-free chicken pot pie hot from the slow cooker. Spoon it into bowls.
How to Store Gluten-Free Chicken Pot Pie Crockpot
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
Tips to Make Gluten-Free Chicken Pot Pie Crockpot
- For a Thicker Gravy: Make sure you mix the starch with cold water before adding it to the hot mixture. This prevents lumps.
- Don’t Overcook: Cook until vegetables are tender, but not mushy.
- Adjust Seasoning: Taste the filling before serving and add more salt or pepper if needed.
Variations to Explore for Your Gluten-Free Chicken Pot Pie Crockpot
- Veggie-Packed Delight: Add other vegetables like chopped green beans, mushrooms, or bell peppers.
- Herbaceous Enhancements: Try adding other dried herbs like rosemary or sage for a different flavor.
- Spicier Kick: Add a pinch of red pepper flakes for a little heat.
FAQs
Can I use frozen chicken for this Gluten-Free Chicken Pot Pie Crockpot recipe?
Yes, you can use frozen chicken breasts. You may need to cook it a little longer, but it will still work well.
How do I prevent my gluten-free topping from getting soggy in the Gluten-Free Chicken Pot Pie Crockpot?
Bake your gluten-free biscuits or puff pastry separately and add them to the pot pie when serving. If using potato slices, put them on top for the last hour to cook.
What’s the best way to thicken the gravy for this Gluten-Free Chicken Pot Pie Crockpot?
Mix cornstarch or tapioca starch with cold water to make a smooth paste. Stir this into the hot pot pie mixture. Cook until it thickens.
Hearty Slow Cooker Gluten-Free Chicken Pot Pie
Enjoy a comforting and hearty gluten-free chicken pot pie made effortlessly in your slow cooker. This recipe features tender chicken and vegetables in a creamy, savory sauce, topped with your choice of gluten-free biscuits, puff pastry, or thinly sliced potatoes.
Equipment
- Slow cooker
- Small bowl
Ingredients
For the Filling
- 2 pounds chicken breasts boneless, skinless, cut into 1-inch cubes
- 4 cups gluten-free chicken broth
- 3 cups potatoes peeled and diced
- 2 cups carrots peeled and sliced
- 1 cup celery sliced
- 1 cup onion diced
- 1 cup frozen peas
- 1/4 cup cornstarch or tapioca starch for thickening
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf optional
For the Dairy-Free Creaminess (if desired)
- 1 can full-fat coconut milk or gluten-free cream of mushroom soup alternative 13.5 ounces, from a can (if coconut milk) OR gluten-free cream of mushroom soup alternative
For the Gluten-Free Topping
- 1 package/sheet/large gluten-free biscuits, puff pastry, or potato slices store-bought biscuits or puff pastry, OR 2 large potatoes sliced thinly
Instructions
Preparation
- Peel and dice potatoes, peel and slice carrots, slice celery, dice onion, and cut chicken into 1-inch cubes.
Cooking
- Add the diced chicken, prepared vegetables, gluten-free chicken broth, dried thyme, salt, pepper, and bay leaf (if using) into your slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
- In a small bowl, mix cornstarch or tapioca starch with 1/4 cup cold water until smooth, then stir this mixture into the slow cooker. If desired, stir in the full-fat coconut milk or gluten-free cream of mushroom soup alternative.
- Stir in the frozen peas and continue cooking for another 30 minutes on high or until the mixture thickens.
- For the topping, place gluten-free biscuits on top of the hot pot pie mixture for the last 20-30 minutes, or bake them separately. If using gluten-free puff pastry, bake separately and serve on top. If using potato slices, arrange them on top for the last hour of cooking until tender.
Notes
For best flavor, consider browning the chicken slightly before adding to the slow cooker, though this step is optional. Adjust seasoning to taste after thickening. The dairy-free creaminess is optional but adds a richer texture. Ensure your chosen gluten-free topping bakes to a golden brown perfection.