Best Gluten-Free Chicken Pot Pie with Dates

Monday, March 19, 2018

Sometimes, all you need to lighten up a grey windy Monday is a good hearty pie. This pie comes out of the oven bubbling its insides and sending fumes of deliciousness around your house. 

My under the sleeve secret is "dates", as in the thousand years old fruits that grow in the desert. They just pull the flavors slightly to the sweet side, while still leaving the chicken to rule the buds. 

Now, this pie crust is amazing! So, so gentle on your taste buds, that it may just melt on your tongue! Your kids won't even notice they are swallowing enough veggies to cover their green needs for the entire week! My kids almost leaked the plate!

You may find a lot of these ingredients already packed in your freezer or pantry, and if you are into gluten-free meals, this recipe uses a gluten-free flour to make the crust. As easy as dumping a few ingredients in the blender, that's it! Crust done!

If you plan ahead, you can double the ingredients and get an extra dinner out of it. I recommend freezing the pie filling without the crust and then just blending the crust ingredients on the desired day, and baking the recommended time. 

Best of all, one pot will do it all for you, and if you have a real cast iron pot, you can even bake the pie in it. Easiest cleanup!

Start by adding some olive oil to the pot and keeping the heat on medium. Meanwhile, chop one onion and add to the hot oil. As the onion starts to brown, add three chopped garlic cloves to the pot and mix it up. 

Slice into cubes six chicken tights and add them to the pot, mixing up to brown the meat, without burning. 

Now it is the time to add some seasoning: salt, black pepper, and dried crushed rosemary to your taste. Mix a few more times while the chicken browns and the look is even. 

Vegetables next! Dice two medium-sized carrots and two celery stalks and add to the mix. 

Pre-heat your oven to 390 F to warm up things for the baking stage.

Reduce the heat, chop six dates (the dried fruit) adding them on top of everything else. Mix, mix, mix, and cover. Let it cook a little bit, about 5 minutes.

The fun part now! Add 1/4 cup of white wine and watch it evaporate as you scrape those deliticious crusts from the bottom. Rise up the heat a little to bubble the pot. 

After all the tastes have melted together is time to add the delicate frozen veggies. One cup of frozen corn and one cup of frozen peas. Mix, cover and let it steam for a minute. 

Almost done! Last part on the stovetop is to thicken the filling by mixing 1 Tbs of gluten-free all-purpose organic flour (Arrowhead Mills) with 1/2 C of water and then after is mixed, add to the pot, carefully moving it around. Turn off the heat and mix some more. Pour all the fillings into a pie dish.

It is already looking beautiful but wait until you see the end product! 

To make the crust, add to a small or big blender: 2 eggs, 1/2 C unsweetened coconut milk, 1/2 C gluten-free all purpose organic flour (Arrowhead Mills), 1 Tbs melted coconut oil, 1/4 teaspoon salt, 1/2 tsp baking powder and 1/8 tsp baking soda. That is it! Mix first with a spoon to make sure the flour dissolves in the liquids and then blend for about a minute. Make sure there are no clumps. 

The mix will be thick, so you can pour in parts on top of the filling and spread evenly with a spoon. 

Bake in the oven, at 390F for 40 minutes. Check around 30 minutes to make sure it is still slightly gold. When it looks golden brown, take it out of the oven and let it cool for 5 minutes before slicing. 

It goes great with some roasted asparagus with olive oil, garlic, salt, and pepper. Enjoy!

Yield: 5 adultsPin it

Gluten-Free Chicken Pot Pie with Dates

prep time: 20 MINScook time: 40 MINStotal time: 60 mins
This gluten-free pie crust is amazing! So, so gentle on your taste buds, that it may just melt on your tongue! The dates just pull the flavors slightly to the sweet side, while still leaving the chicken to rule the buds.


Pie Filling
Pie Crust


Pie Filling (Pre-heat oven to 390F)
  1. Add olive oil to a medium-sized pot and heat to medium
  2. Add chopped onion and let it brown
  3. Add chopped garlic, mix and cook for a minute
  4. Add cubed chicken thighs, mix and let them brown
  5. Add salt, black pepper and dry rosemary to the pot
  6. Let everything cook until the chicken is evenly browned
  7. Add diced carrots, celery, and  chopped dates
  8. Mix everything, cover the pot and let it cook on low for 5 minutes
  9. Add the white wine, cook on high to evaporate the liquid while scrapping the bottom of the pot
  10. Bring heat to a medium, and add frozen corn and peas
  11. Cook for one minute
  12. Meanwhile, mix 1 Tbs of flour with 1/2 C of water and add to the pot
  13. Bring heat to low and carefully mix everything as the filling gets thicker
  14. Turn off the heat and transfer the filling to a pie dish
Pie Crust
  1. Place in a blender all the crust ingredients starting with the liquid ones
  2. Mix with a spoon to dissolve the flour into the liquids
  3. Blend on high for a minute
  4. Scrape down the sides if not evenly blended 
  5. Pour in parts the crust mix on top of the filling, spreading with a spoon
    (it will be thick)
  6. Bake in the preheated oven for 30 minutes. Check to see if the crust is starting to get a golden look
  7. Bake for more 10 minutes and let it cool down for 5 minutes before serving


The Arrowhead Mills gluten-free mix I used is made of rice flour, brown rice flour, tapioca flour, millet flour, inulin and xanthan gum. I have not tried with other different brands, so it may work or not.
Created using The Recipes Generator

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