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5 from 1 vote

Chicken Pot Pie Recipe

Chicken pot pie made with a flaky olive oil crust. This butter-less meat pie is creamy comfort food at its best!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8
Author: Danielle Fahrenkrug

Ingredients

  • 1 Pastry Top
  • 2 Chicken Breasts cooked and diced
  • 1 Tablespoon olive oil
  • 1 cup chopped green onion
  • 1 cup sliced fresh mushrooms
  • 3/4 cup sliced celery
  • 3/4 cup shredded carrots
  • 1 cup frozen peas
  • 1 1/2 cups chicken broth
  • 1 cup of milk
  • 1/3 cup gluten-free or all purpose flour
  • 1 tsp. poultry seasoning
  • 1/4 tsp. Himalayan salt
  • 1/4 tsp. freshly ground pepper
  • pinch of sugar
  • 1 egg beaten
  • PASTRY TOP:
  • 2 1/2 cups gluten-free or all-purpose flour
  • 1/2 tsp. salt.
  • 2/3 cup olive oil or butter
  • 1 teaspoon corn starch

Instructions

  • PASTRY TOP:' In a medium bowl, stir together 2 1/2 cups of gluten free flour or all-purpose flour and 1/2 tsp. salt. Add either 2/3 cup of olive oil or butter (cut into small pieces and mashed with a fork until the dough is moistened. If using butter, add 1 Tbsp. at a time if needed for extra moisture. Form a ball with hands. Set in the refrigerator for 30 minutes to 1 hour to harden. If it seems to melt apart add 1 teaspoon of corn starch. On a well floured surface, roll the dough out with wax paper on top so the rolling pin does not stick. Cut shapes, and make circles for pie topping. Make sure to have enough flour so the dough does not stick to the surface and work quickly so the olive oil stays slightly chilled. Makes 2 regular size pies or 4 small ones. Refrigerate until ready to use.
  • PIE: Prepare Pastry Top, set aside. Preheat oven at 400 degrees F.
  • Bake or boil chicken, dice.
  • In a large saucepan add 1 Tablespoon of olive oil, onion, carrots, mushroom, celery, peas, chicken broth, milk, salt, pepper, poultry seasoning, sugar. Cook on medium-low for about 5 minutes until vegetables are softened. Add flour and blend. Add diced chicken.
  • Pour pie mixture into prepared pie pans, either 2 large or 4 small. Place pie dishes on a baking sheet. Place pastry top over chicken mixture in dish. Turn edges of pastry under and press with a fork. Poke pastry about 4 times with a fork. Add cut out shapes. Brush pastry with some of the egg.
  • Bake, uncovered, for 30-35 minutes for large pie, or 20 minutes for 4 small pies - until the crust is golden brown. Let stand for 20 minutes before serving.