There is no need to turn on the oven to get a little taste of chicken pot pie. Using a slightly altered version of my famous Gluten Free Chicken Pot Pie filling, this gluten free chicken pot pie casserole recipe is made right on your stovetop. This is a delicious and hearty meal everyone can enjoy, down to the gluten free pasta.
Stovetop Gluten Free Chicken Pot Pie Casserole
A gluten free chicken pot pie casserole you can make on the stovetop without heating up the kitchen or going through the trouble of making pie crust. It's enjoyed by everyone.
- 2 teaspoons neutral-flavored oil
- 1-1/4 pounds boneless skinless chicken breasts cut into bite-size pieces
- 2 tablespoons dairy-free margarine (Smart Balance)
- 1 large yellow onion chopped
- 1/2 cup celery chopped
- 2 large cloves garlic
- 1-1/2 cups gluten free chicken broth (2 teaspoons Better Than Bouillon "Organic Low-Sodium" Base + water)
- 2/3 cup milk of your choosing (So Delicious Coconut Milk)
- 1 tablespoon gluten free Worcestershire sauce (Lea & Perrins Original-U.S.)
- 1 tablespoon gluten free hoisin sauce (Dynasty) (or ketchup + brown sugar for soy-free) (optional)
- 1-3/4 cup frozen mixed vegetables
- 3 tablespoons brown rice flour or white
- 12- ounces gluten free pasta of choice 1 box Jovial Elbow Macaroni
Preheat a 12-inch skillet over medium-high heat. Add the oil and swirl about the pan. Add the chicken; stirring frequently, cook until all of the liquid evaporates and the chicken browns in some areas, 10 - 15 minutes, depending upon the pan.
Fill a large saucepan with 3 quarts of water; bring to a boil for the pasta.
Lower the heat on the skillet of chicken to medium-low and add the onion and celery, stir and saute until tender, 7 minutes.
Add the garlic and saute 1 minute stirring constantly.
Add a splash of oil to the pasta water and add the pasta. Stir and keep at a low boil for about 10 minutes or until tender to your liking. Drain thoroughly and rinse with cold water to stop the cooking process.
Meanwhile, add the chicken broth, milk, Worcestershire sauce, and hoisin sauce (if using) to the chicken. Stir and increase heat to medium-high bring to a boil. Stir in the vegetables and lower heat and simmer for 8 - 10 minutes, or until the vegetables are tender to your liking.
If the pasta is cold, be sure that your sauce is piping hot. Add the pasta to individual bowls, top with a little chicken mixture, and serve immediately. You can toss the pasta with the chicken mixture to warm all of the pasta if desired, but only if all of the dish will be consumed right away. Otherwise keep the separate as gluten free pasta absorbs liquid rapidly, leaving pasta tasting dry once rewarmed.
Sprinkle the rice flour over the top and stir to combine. Bring to a boil, stirring constantly until thick, about 1 minute.
Allergen vary depending on the ingredients you use (ketchup, broth...)
If you desire, consider topping the dish with crushed potato chips or saute seasoned bread crumbs in some melted butter in a large skillet.