• Home
  • About the Show
    • Meet Renée
  • Recipes
  • Articles
  • Tips & Tools
  • Multimedia
    • Videos
    • Image Gallery
  • Fun Stuff
    • Contests and Giveaways
    • Events

Eating in the Real with Renée

YouTube
YouTube
Facebook
Facebook
fb-share-icon
Twitter
Visit Us
Follow Me
INSTAGRAM
Pinterest
Pinterest
Pin Share

Topless Chicken Pot Pies

August 30, 2017 By

Jump to recipe

Toppless Chicken Pot Pies

Print this recipe
EIR
August 30, 2017
by EIR
Category Recipes
Persons
6

Ingredients

  • 2 lbs chicken breast, skinless
  • 16 oz frozen peas and carrots, organic
  • 1 med onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper, ground
  • 1 tbsp. sage, fresh, finely minced
  • 1 tbsp. parsley, fresh, finely minced
  • 1 tbsp. extra virgin olive oil, unrefined
  • 1 tbsp. butter, no added salt
  • 1/4 cup gluten free all purpose flour
  • 3 cups chicken broth, low sodium
  • 2 cups distilled water
  • 1 pkg prepared gluten free pie crust

Instructions

  1. Roll out pie crust and cut into twelve, 3 inch circles.
  2. Press each circle into lightly oiled and floured muffin tin.
  3. Cut chicken breast into 12 inch cubes and brown on medium high in skillet with 1/2 tbsp. olive oil.
  4. Remove chicken from pan and add onion and garlic. Sauté until onions are translucent.
  5. Transfer to 4 quart boiler and add sage, parsley and frozen vegetables.
  6. Add with flour, salt and pepper to skillet mixing with scrapings rom chicken and onion sauté. Brown flour mixture on medium high heat with remaining 1/2 tbsp. olive oil.
  7. Slowly add 1 cup chicken broth to make a thick roux.
  8. Add roux to vegetables and chicken in 4 quart boiler.
  9. Slowly add remaining chicken broth and 1 cup water and bring to boil, stirring constantly.
  10. Lower heat to medium and continue cooking for about 20 minutes or until sauce thickens. Mixture should be liquid but not runny.
  11. Once desired consistency is reached remove from heat.
  12. Spoon chicken and vegetables into pie crusts in prepared muffin tins.
  13. Bake in 350° oven until edges of pie crust is golden brown. About 25 minutes.
  14. Garnish with grated parmigiana reggiano before serving.
  15. Pies can be prepared and frozen (unbaked) for up to 1 month. If freezing line muffin tin with metal baking cups before filling and allow filling to completely cool before placing pies in air-tight, freezer safe container.

Tags

30 minute dinners,
chicken dishes,
chicken pot pie,
gluten free baking,
gluten free chicken pot pie,
gluten free recipes
© 2025 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.
Share

Tagged With: 30 minute dinners, chicken dishes, chicken pot pie, gluten free baking, gluten free chicken pot pie, gluten free recipes

Category:

Don't miss an Episode! Subscribe to our Youtube Channel for NEW Episode notifications delivered directly to your inbox!

Subscribe to our Weekly Newsletter for EXCLUSIVE recipes, SPECIAL promotions, and FEATURED articles delivered directly to your inbox!

Copyright © 2025 · ChristLight Productions Ltd. · All Rights Reserved

DISCLAIMER · TERMS OF USE · PRIVACY POLICY · FRIENDS OF THE SHOW · NEWSLETTER · EVENTS · PRESS · ADVERTISING · CONTACT