Gluten-Free Chicken Pot Pie: A Delicious Option!
- 1 kg chicken breast (skinless and boneless)
- 1 onion (medium)
- Bell pepper (to taste)
- 8 garlic cloves
- 4 tomatoes (whole - chopped)
- 14 g salt (or to taste)
- 1/2 can sweet corn (drained)
- 30 g olives (drained)
- 300 ml mineral water or chicken cooking broth (200 ml for the sauce / 100 ml for adjustments)
- 34 g cornstarch
- 1 pinch sweet paprika (or to taste)
- 1 pinch turmeric (or to taste)
- 1 pinch lemon pepper (or to taste)
- 1 pinch cumin (or to taste)
- 1 pinch thyme (or to taste)
- 2 eggs (whole)
- Fresh herbs / Parsley and chives (to taste)
- 3 eggs (large - approx. 180 g)
- 10 g salt (or to taste)
- 330 g butter (at room temperature)
- 400 g sweet cassava starch (Polvilho Doce - refined, do not use granulated)
- 130 g parmesan cheese (grated)
- 210 g cornstarch
- 200 g Brazilian Requeijão (or Catupiry style) (You can use Cream Cheese mixed with a splash of heavy cream. See the Notes for details.)
- 2 egg yolks (for brushing)
- Prepared chicken filling
- 1 Cook the Chicken: Season the chicken breast with a pinch of salt and place it in a pressure cooker with water. Once it reaches pressure, cook for 20 minutes. Turn off the heat, drain the water, and let the chicken cool. Shred it and set aside.
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Sauté the Aromatics: Finely chop or process the garlic, onion, and bell pepper. In a large pan, heat a bit of oil and sauté the garlic until golden. Add the onion and sauté until translucent. Stir in the chopped bell pepper and tomato, mixing constantly.- 3
Combine: Add the shredded chicken to the pan and mix well. Add the sweet corn and olives, stirring occasionally over low heat.- 4
Prepare the Thickener: In a separate bowl, whisk 200 ml of water with the cornstarch and your spices (sweet paprika, turmeric, lemon pepper, cumin, and thyme). Add 2 eggs and mix until smooth.- 5
Thicken the Filling: Pour this mixture into the pan with the chicken. Stir and cook for a few more minutes. Taste and adjust salt if needed.- 6
Note: If the filling is too thick, add a little more water. This recipe used a total of 14g of salt and 300ml of water, but adjust to your preference.- 7
Finish: Stir in fresh herbs (parsley/scallions) to taste, mix well, and turn off the heat. Let it cool before assembling.Wheat-Free Crust- 8
Mix Wet Ingredients: In a large bowl, combine the three eggs, salt, and butter. Mix in the sweet cassava starch (polvilho doce) and grated parmesan cheese until well combined.- 9
Add Cornstarch: Gradually add the cornstarch (approx. 210g) until the dough reaches the desired consistency. Mix until smooth and homogeneous.- 10
Check Seasoning: Taste the dough and add a pinch of salt if necessary.- 11
Portion the Dough: Divide the dough into three parts: one for the bottom, one for the sides, and one for the top crust.Assembly & Baking- 12
Prepare the Pan: Use a springform pan (removable bottom) for easy release. Cover the bottom and sides of the pan with the dough, ensuring it’s not too thick.- 13
Roll the Top: Place the dough reserved for the lid between two sheets of plastic wrap. Use a rolling pin to level it. Use the pan as a guide to ensure the lid is the correct size.- 14
Fill: Spread the chicken filling evenly over the crust. Top with the Requeijão (see Notes for the Cream Cheese substitute), distributing it uniformly.- 15
Preheat: While assembling, preheat your oven to 180°C (350°F) for 15 minutes.- 16
Seal: Carefully place the dough lid over the filling and trim/adjust the edges (refer to the video for the technique).- 17
Glaze: Lightly whisk the egg yolks and brush them over the top of the pie.- 18
Bake: Bake at 180°C (350°F) for approximately 1 hour or until golden brown.- 19
Serve: Allow it to cool slightly before removing from the pan. Enjoy your delicious wheat-free chicken pot pie!
Watch the visual guide (in Portuguese) to see the texture of this Gluten-Free Chicken Pot Pie recipe!Note1 - Requeijão Substitute: If you cannot find authentic Brazilian Requeijão or Catupiry, mix high-quality Cream Cheese with heavy cream (approximately a 3:1 ratio). Add the heavy cream gradually and stir until you reach a smooth, fluid, and thick consistency. This blend reduces the natural acidity of the cream cheese and provides the perfect creaminess for the filling.
2 - Crust Thickness: Avoid making the edges too thick, as they can become hard after baking. A thinner crust ensures the traditional "Empadão" texture, but maintain a safe thickness so the slice doesn't break when serving.
3 - Filling Variations: This gluten-free dough is incredibly versatile and pairs perfectly with hearts of palm or shrimp fillings. Always remember to keep the filling creamy; avoid preparations that are too dry or have excess liquid.
4 - Pan Size: For this recipe, I used a springform pan (removable bottom) with a 10-inch (25 cm) diameter and 2-inch (5.5 cm) height.
5 - How to Reheat: If you have leftovers, you can reheat the slices in a conventional oven, air fryer, or microwave the next day. The pot pie will remain delicious and the crust's texture will stay perfect!
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