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One Skillet Halloween Pot Pie
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Gluten Free One Skillet Halloween Pot Pie

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: gluten free pot pie, halloween dinner ideas, halloween pot pie, healthy halloween, pot pie recipes,
Author: Renee Kohley - Raising Generation Nourished

Ingredients

For the Pie Crust Topping ::

For the Pot Pie Filling ::

  • 3-4 tbsp butter to cook in olive oil is fine too
  • 1 medium onion diced
  • 2 medium/large carrots peeled and diced
  • 1 stalk of celery diced
  • 3-4 cloves of garlic minced
  • 1 tsp dried thyme
  • 1/3 cup Namaste GF Flour Blend
  • 1 ½ cups bone broth I use my Instant Pot broth, but store bought bone broth works just fine
  • 1 cup coconut milk whole milk or cream will be fine here
  • Sea salt and pepper to taste
  • 2 cups of chopped broccoli
  • 1 cup frozen or canned/drained corn
  • 3-4 cups chopped cooked chicken I use leftovers from our weekly roasted chicken
  • Optional 1 egg whisked with a splash of water for an egg wash on top of the pie crust topping to lend the golden brown color.

Instructions

Make the Pot Pie Crust Topping ::

  • Put the flour, sugar, and cold butter into your food processor. Pulse/blend until the butter is distributed and the flour looks sandy.
  • Add the cold water and blend until the dough comes together just like the picture in this post – this takes a good minute to get to.
  • Wrap the pie crust in plastic wrap and place in the fridge while you make the pot pie filling.

Make the Pot Pie Filling ::

  • You will need to use a large cast iron skillet, oven safe skillet, or braiser. If you do not have an oven safe skillet, you will have to make the filling in a skillet, and transfer to an oven safe casserole dish.
  • Melt the butter in your skillet, and add the onion, carrot, and celery with a big pinch of sea salt. Cook over medium high heat for 5-7 minutes until the veggies are soft and fragrant.
  • Add the garlic and thyme, stir, and cook for a minute.
  • Add the flour, and stir to coat the veggies.
  • Slowly whisk in the broth and coconut milk until everything is smooth, and then simmer the cream sauce low for 5 minutes. Taste this cream sauce and season with salt and pepper to your taste.
  • Turn off the heat, and stir in the chopped broccoli and chicken. Set the skillet aside while you prepare the crust topping.

Make the Pie Crust Cut-Out’s ::

  • Pre-heat the oven to 400 degrees.
  • Flour your counter, and “knead” your pie crust dough to get it pliable and ready to roll out.
  • Roll the pie crust out to the thickness you want – I did about ¼ inch thick, but I do think you could go thicker if you wanted the crust topping to be more substantial.
  • Use a Halloween shape cookie cutter to cut out the pie crust shapes. I used a pumpkin and poked eyes and a mouth with a straw and chop stick. This would look cute on a ghost too! Cut out all your shapes before placing them on top of your cooked filling in the skillet.
  • Place the pie crust cut-out’s on top of the pot pie filling, and brush the tops with your egg wash (1 egg whisked with a splash of water), and then sprinkle the tops with flakey sea salt.
  • Bake the your skillet pot pie for 45 minutes, until the tops of the crust are golden brown, and the filling is bubbling.

Notes

  • You can use the more traditional pot pie veg (frozen peas) in place of the broccoli if you want! Our family prefers broccoli over peas. Chopped baby spinach is another great swap. Cut up frozen green beans would work too.
  • You can brown some chicken or use slow cooker chicken for this recipe - just any cooked/leftover chicken.
  • If you cannot have butter, use organic palm shortening for the pie crust, and cook in a dairy free fat like olive oil for the filling.
  • Any GF Flour Blend with xanthan gum should be fine in place of the Namaste. If you tolerate gluten, AP flour should be fine.