Gluten Free Chicken Cacciatore Pot Pie Recipe
Chicken Cacciatore is an Italian “hunter style” dish of braised chicken that simmers away, filling your house with delightful scents. It is best eaten with a bit of focaccia or Italian bread on the side to sop up the juices. And these are both gluten free recipes for another day – a lazy day when you have time to cook and sip wine and sit down for a leisurely meal.
Today is not one of those days. This recipe is a spin on Chicken Cacciatore turned into one of my favorite things – a pot pie. I LOVE pot pies. I make them out of everything – chicken, roasted vegetables, beef, and even seafood. Usually I make them fairly traditionally with the ingredients surrounded by a thickened stock and baked with either a pie crust topping or even polenta. But for this recipe I switched things up a bit.
Instead of slowly braised chicken, I just sautéed some onions, peppers and mushrooms quickly, added a jar of prepared tomato sauce, a splash of white wine and stirred in some cooked chicken. I topped it all off with focaccia rounds I quickly made from Chebe’s Focaccia Mix. The whole thing took me 15 minutes to put together and then another 25 or so in the oven.
I am a big fan of lazy day food where I can spend all the time in the world happily puttering around the kitchen. But I live in the real world and those days are few and far between. Happily, I can still eat like I spent a lot of time cooking, without, you know … spending all the time!
- 4 tablespoons olive oil use divided
- 1 medium white or yellow onion diced
- 3 cloves garlic minced or grated
- 1 red pepper diced
- 8 ounces white mushrooms sliced
- ¼ cup white wine
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (24 ounce) jar gluten free pasta sauce
- 2 cups cooked chicken diced
- 1 (7.5 ounce) box Chebe Focaccia Mix
- 3 large eggs use divided
- 1 ¼ cup grated parmesan cheese – use divided optional, omit for dairy free
- ¼ cup water
Preheat oven to 375 degrees.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the onions and cook until they start to soften, about 2 minutes. Add the garlic, cook for 30 seconds, stirring. Add the sliced pepper and mushrooms and cook until the mushrooms have released their liquid and the vegetables are starting to brown, about 8 minutes. Add the wine and cook, stirring, until it has all evaporated. Add the salt, pepper, pasta sauce and chicken and heat through.
In a mixing bowl, combine the Focaccia Mix with the remaining 2 tablespoons of olive oil, 2 eggs, 1 cup grated cheese (if using) and the water. Stir with a fork to combine. The mixture will look crumbly; that’s okay. Turn the mixture out onto a clean work surface and knead until the mixture comes together into a smooth dough. Roll out to about ¼ inch thick. Using the ramekins you are going to bake the pot pies in as a guide, cut out 6 circles the size of the top of the ramekin. If you need to re-form the dough and re-roll, that’s fine.
Spoon the chicken mixture into 6 1 cup or so ramekins. Top with the dough circle. Beat the remaining egg and brush on the top of the dough. Let dry a minute or two, then brush again. Sprinkle with the remaining cheese, if using. Place the ramekins on a baking sheet and cook for 25 minutes or until the crusts are browned.
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