Spicy Chicken and Macaroni Pot Pie (Gluten-Free)
What Started it all:
Spicy chicken and macoroni pot pie. Add people eating it for dinner
This hearty and flavorful Spicy Chicken and Macaroni Pot Pie is perfect for a cozy dinner with family or friends. The recipe is adjusted to serve 5 people and is completely gluten-free, ensuring everyone can enjoy it without worry.
Ingredients
- 2 cups gluten-free macaroni
- 2 cups cooked and shredded spicy chicken
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced onions
- 3 cloves garlic, minced
- 3 tablespoons gluten-free all-purpose flour
- 2 cups gluten-free chicken broth
- 1 cup coconut milk (or any non-dairy milk)
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 package gluten-free pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the gluten-free macaroni according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the diced onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the diced carrots, cooking for another 5 minutes until they begin to soften.
- Sprinkle the gluten-free flour over the vegetables and stir well to coat.
- Gradually add the gluten-free chicken broth, stirring constantly to avoid lumps.
- Pour in the coconut milk and continue to stir until the mixture thickens.
- Add the shredded spicy chicken, frozen peas, paprika, cayenne pepper, dried thyme, dried parsley, salt, and pepper. Stir to combine and cook for another 3-4 minutes.
- Fold in the cooked macaroni gently.
- Roll out the gluten-free pie crust and place it into a large pie dish or a baking dish.
- Pour the chicken and macaroni filling into the crust, spreading it out evenly.
- Roll out the second piece of pie crust and place it on top, sealing the edges by crimping with a fork.
- Cut a few slits in the top crust to allow steam to escape.
- Beat the egg and brush it over the top crust for a golden finish.
- Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pot pie to cool for about 10 minutes before serving.
This Spicy Chicken and Macaroni Pot Pie is a delightful and comforting meal that's sure to please everyone at the dinner table. Its gluten-free crust and rich filling make it a perfect choice for those with dietary restrictions, without compromising on taste. Enjoy!