Gluten-Free Mini Chicken Pot Pies

Here in Minnesota, we love little casserole pots as they can turn a typical casserole dinner into a slightly more fancy affair (you could also use ramekins.) If you don’t care much for that and you are cooking for a larger family, simply double the recipe below and use a regular casserole dish, which should serve 8 people, along with some greens on the side.

To make these gluten-free, I made a gluten-free puff pastry and thickened the sauce with arrowroot powder. Enjoy these gluten-free mini chicken pot pies!

Gluten-Free Mini Chicken Pot Pies

Kate

These little casserole pots can turn a typical casserole dinner into a slightly more fancy affair. Serve with some greens on the side.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Lunches & Dinners

Cuisine Gluten-Free, Grain-Free

Servings 4 mini chicken pot pies

Calories 439 kcal

Equipment

• Aluminum Baking Sheet Pan
• Basting Brush
• Ramekins
• Ceramic Knives
• Stainless Skillet
• Puff Pastry
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Kettle & Fire Bone Broth
• Arrowroot Powder
• Butcher Box Meat & Seafood
• Olive Oil

Ingredients

  

1x2x3x

• 1 Tbsp olive oil
• 4 skinless deboned chicken breasts, diced (we use Butcher Box meat)
• 4 slices bacon diced
• 1 large carrot peeled and diced very small
• 2 shallots peeled and thinly sliced
• 2 cloves garlic peeled and minced
• 6-8 white mushrooms quartered
• Several sprigs thyme
• 2.5 oz frozen peas
• ½ Tbsp arrowroot powder
• ¾ cup chicken stock
• Sea salt
• Freshly ground black pepper
• 1 sheet gluten-free puff pastry
• 1 large egg yolk whisked

Instructions

 

• 1. Preheat the oven to 350°F.
• 2. Heat the olive oil in a large pan and brown the diced chicken until golden on the outside. (They may not be cooked in the center, but that’s okay for now.) Remove the pieces with a slotted spoon and set aside.
• 3. Add the diced bacon to the same pan along with the carrots and shallots. Cook over moderate heat until the carrots have softened slightly.
• 4. Add the garlic and mushrooms and stir the mixture well, cooking until the mushrooms start to caramelize.
• 
• 5. At this point, return the chicken to the pan, then run your fingers along the thyme sprigs to add the leaves. Stir in the fresh peas, then sprinkle the arrowroot powder over the mixture and stir well to evenly coat.
• 
• 6. Pour in the chicken stock and cook over moderate heat until the mixture thickens.
• 7. Season with salt and freshly ground black pepper, then divide the mixture between four mini casserole pots (or ramekins). Grease the rims.
• 8. Thinly roll out the sheet of gluten-free puff pastry on a floured surface (you can use rice flour to dust the surface) and press or cut out circles slightly larger than the diameter of the pots you are using (approx. 1.4 oz each disc).
• 9. Gently place the pastry disc on top of each pot and use a fork to decoratively press the pastry down onto the rim.
• 10. Brush the pastry with the whisked egg yolk and use the tip of a knife (or a chopstick) to make a hole in the center of each pastry.
• 11. Place the pots on a baking sheet and bake in the oven for 15-20 minutes.
• 12. Handle them carefully as they are very hot, and serve with a large side salad.
• 

Notes

Here's how to make one easily — you will want to pick this up to make it.

Make your own gluten-free puff pastry here.

Nutrition

Serving: 1gCalories: 439kcalCarbohydrates: 22gProtein: 42gFat: 20gSaturated Fat: 7.1gSodium: 1.8mgFiber: 4.4gSugar: 3.8g

Keyword Gluten-Free Mini Chicken Pot Pies, grain-free Mini Chicken Pot Pies, Mini Chicken Pot Pie recipe

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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