Ever wonder how you can enjoy the ultimate comfort of chicken pot pie without the gluten, and pack it perfectly for lunch? This gluten-free chicken pot pie lunch in a jar transforms a classic family favorite into a portable, celiac-friendly masterpiece. Imagine opening your lunch container to reveal layers of tender chicken, vibrant vegetables, and a creamy sauce that rivals any traditional version.
Mason jar meals have revolutionized how we approach meal prep, and this recipe takes that innovation to new heights. Perfect for busy weekdays, this dish proves that eating gluten-free doesn’t mean sacrificing flavor or convenience. Let’s dive into creating this delicious, comforting meal that you’ll want to make again and again.
Ingredients List
Gathering your ingredients is the first step to creating this incredible celiac comfort food. Each component plays a vital role in building those familiar, comforting flavors we all crave.
- 2 cups cooked chicken breast – diced into bite-sized pieces (rotisserie chicken works beautifully as a time-saver)
- 1 cup frozen mixed vegetables – peas, carrots, corn, and green beans (or fresh vegetables, diced small)
- 1/2 cup diced celery – adds essential crunch and aromatic flavor
- 1/2 cup diced yellow onion – for depth and sweetness
- 3 tablespoons butter – or dairy-free alternative for those avoiding dairy
- 1/4 cup gluten-free all-purpose flour – ensures the perfect creamy consistency (Bob’s Red Mill 1-to-1 works exceptionally well)
- 2 cups chicken broth – low-sodium preferred for better flavor control
- 1/2 cup whole milk – or unsweetened almond milk for dairy-free option
- 1 teaspoon dried thyme – brings that classic pot pie herbaceousness
- 1/2 teaspoon garlic powder – for savory depth
- 1/2 teaspoon sea salt – adjust to taste
- 1/4 teaspoon black pepper – freshly ground for best flavor
- 1 cup gluten-free biscuit topping – prepared separately or use gluten-free puff pastry cut into rounds
- 4 wide-mouth pint-sized mason jars – essential for the presentation and portability
Substitution options abound with this versatile recipe. Turkey can replace chicken for a post-holiday twist. Coconut cream creates an incredibly rich dairy-free sauce. Fresh herbs like rosemary or sage can substitute dried thyme for a more robust flavor profile.
Timing
Time management is crucial when preparing this gluten-free chicken pot pie lunch. The entire process is surprisingly efficient, making it perfect for Sunday meal prep sessions.
Preparation Time: 20 minutes – includes chopping vegetables, measuring ingredients, and preparing your workspace efficiently.
Cooking Time: 35 minutes – encompasses sautéing vegetables, creating the creamy filling, and baking the jars with their toppings.
Total Time: 55 minutes – approximately 30% faster than traditional pot pie recipes that require making and rolling pie crust, making this an excellent weeknight option when you’re short on time but craving something special.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Begin by organizing your workspace and ingredients. Dice your cooked chicken into uniform half-inch cubes for even distribution. Chop celery and onion finely to ensure they cook quickly and blend seamlessly into the creamy sauce. Measure out your spices and have them ready in small bowls.
If using frozen vegetables, there’s no need to thaw them first. The cooking process will handle that beautifully while maintaining their texture and nutritional value.
Step 2: Create the Aromatic Base
Heat a large skillet or Dutch oven over medium heat. Add butter and allow it to melt completely, swirling to coat the pan bottom. Once the butter begins to foam slightly, add diced onion and celery.
Sauté for 5-7 minutes, stirring occasionally, until the vegetables become translucent and fragrant. This step builds the foundational flavor that makes pot pie so irresistible. The vegetables should soften but not brown.
Step 3: Build the Creamy Sauce
Sprinkle the gluten-free flour over the sautéed vegetables, stirring constantly for about 2 minutes. This cooking time eliminates any raw flour taste and creates a roux that will thicken your sauce beautifully.
Gradually pour in the chicken broth while whisking continuously to prevent lumps. Add the milk, continuing to whisk until the mixture is completely smooth. Bring to a gentle simmer and watch as it transforms into a luscious, velvety sauce.
Step 4: Season and Combine
Add thyme, garlic powder, salt, and pepper to your simmering sauce. Stir well to distribute the seasonings evenly. Taste and adjust seasoning as needed—this is your opportunity to personalize the flavor profile.
Fold in the diced chicken and frozen mixed vegetables. Reduce heat to low and let everything simmer together for 5 minutes, allowing the flavors to meld and the vegetables to heat through completely.
Step 5: Assemble the Jars
Preheat your oven to 375°F (190°C). Place your clean mason jars on a rimmed baking sheet for easy handling and to catch any potential overflow during baking.
Using a ladle or large spoon, carefully fill each jar with the hot chicken and vegetable mixture, leaving about one inch of headspace at the top. This space is crucial for the biscuit topping and allows for slight expansion during baking.
Step 6: Add the Gluten-Free Topping
Prepare your gluten-free biscuit dough according to package directions, or use pre-made gluten-free puff pastry. Cut rounds slightly larger than your jar opening diameter. Gently place one round on top of each filled jar.
The dough will partially drape over the filling, creating that classic pot pie appearance. For extra golden color, brush the tops lightly with melted butter or an egg wash.
Step 7: Bake to Golden Perfection
Carefully transfer the baking sheet with your assembled jars to the preheated oven. Bake for 20-25 minutes, or until the biscuit topping turns golden brown and the filling bubbles around the edges.
Watch carefully during the final minutes to prevent over-browning. The aroma filling your kitchen will be absolutely intoxicating, reminiscent of Sunday dinners and cozy family gatherings.
Step 8: Cool and Serve
Remove the jars from the oven using oven mitts—they’ll be extremely hot. Allow them to cool on the baking sheet for 10 minutes before handling. This cooling period also lets the filling set slightly for easier eating.
If serving immediately, enjoy straight from the jar with a spoon. For meal prep, let cool completely before sealing with lids and refrigerating.
Nutritional Information
Each serving of this gluten-free chicken pot pie lunch provides approximately 385 calories, making it a satisfying yet reasonable midday meal option. The macronutrient breakdown offers excellent balance for sustained energy throughout your afternoon.
Protein content reaches approximately 28 grams per serving, supporting muscle maintenance and providing lasting satiety. This high protein content comes primarily from the chicken breast, which is naturally lean and nutrient-dense.
Carbohydrates total around 32 grams per jar, with about 3 grams coming from fiber-rich vegetables. The gluten-free biscuit topping contributes complex carbohydrates that provide steady energy release rather than blood sugar spikes.
Fat content sits at approximately 16 grams per serving, with the majority coming from butter and milk. These fats help with the absorption of fat-soluble vitamins present in the vegetables and contribute to the dish’s satisfying creaminess.
Micronutrient highlights include significant vitamin A from carrots (approximately 120% of daily value), vitamin C from the mixed vegetables, and B vitamins from the chicken. The dish also provides important minerals like iron, potassium, and calcium.
Sodium levels can be controlled by using low-sodium broth and adjusting added salt to your preference. Each serving contains roughly 680mg of sodium when prepared as directed, which fits comfortably within recommended daily limits.
Healthier Alternatives for the Recipe
Transform this already nutritious recipe into an even lighter option by swapping whole milk for unsweetened cashew milk. This substitution reduces calories by approximately 40 per serving while maintaining creaminess through the cashews’ natural richness.
Replace half the chicken with white beans or chickpeas for added fiber and plant-based protein. This modification increases fiber content to nearly 6 grams per serving while reducing overall saturated fat content.
Use cauliflower florets in place of half the traditional vegetables for a lower-carb version. Cauliflower mimics the texture of potatoes beautifully while adding vitamin C and reducing the glycemic load of the meal.
Consider Greek yogurt instead of milk for an incredibly protein-rich sauce. This swap boosts protein to nearly 35 grams per serving and adds beneficial probiotics for gut health. Add the yogurt off heat to prevent curdling.
Opt for a sweet potato biscuit topping instead of traditional gluten-free flour biscuits. Sweet potatoes add beta-carotene, fiber, and a subtle sweetness that complements the savory filling wonderfully.
Increase the vegetable ratio to chicken for a more plant-forward approach. Adding mushrooms, zucchini, or bell peppers boosts volume and nutrients while reducing calorie density, perfect for those watching their intake.
Serving Suggestions
Present your gluten-free chicken pot pie lunch with a crisp side salad dressed in tangy vinaigrette. The acidity and freshness of greens provide perfect contrast to the rich, creamy filling.
Pair with roasted Brussels sprouts tossed in balsamic glaze for an elegant lunch presentation. The slight bitterness and caramelization complement the pot pie’s comforting flavors while adding nutritional diversity.
Serve alongside gluten-free crackers and a selection of fresh fruit for a complete bento-style lunch box. This combination offers textural variety and ensures balanced nutrition throughout your meal.
For dinner service, remove the pot pie from the jar and plate it over a bed of fluffy quinoa or wild rice. This presentation elevates the dish for evening entertaining while adding whole grain nutrition.
Create a soup-and-jar combo by serving with tomato bisque or butternut squash soup on the side. The double-comfort-food approach is perfect for cold weather lunches or cozy weekend meals.
Garnish with fresh herbs like parsley, chives, or thyme just before serving. The bright green color and fresh flavor add restaurant-quality appeal to your homemade creation.
Common Mistakes to Avoid
- Overfilling the jars: Leaving insufficient headspace causes overflow during baking and prevents proper biscuit expansion. Always maintain at least one inch of space at the top.
- Using regular flour instead of certified gluten-free: Cross-contamination in regular flour facilities can trigger reactions in sensitive individuals. Always verify your flour is certified gluten-free and processed in dedicated facilities.
- Not cooking the roux long enough: Raw flour taste ruins the sauce’s flavor. Cook the flour-butter mixture for a full 2 minutes, stirring constantly, to eliminate this issue.
- Adding cold liquid too quickly: This creates lumps that are difficult to smooth out. Pour broth gradually while whisking continuously for silky-smooth results.
- Skipping the cooling period: Eating immediately after baking can burn your mouth, and the filling won’t have set properly. Patience yields better texture and safer consumption.
- Using jars that aren’t oven-safe: Not all mason jars tolerate oven temperatures. Verify your jars are specifically rated for oven use to prevent dangerous shattering.
- Overcrowding the baking sheet: Jars need air circulation for even baking. Space them at least two inches apart on your baking sheet.
- Forgetting to adjust seasoning: Gluten-free ingredients sometimes taste different than conventional versions. Always taste and adjust seasonings before filling jars.
Storing Tips for the Recipe
Proper storage extends the life of your meal prep efforts significantly. Once completely cooled to room temperature, seal your mason jars with their two-piece lids and store in the refrigerator for up to 4 days.
For optimal freshness, store the biscuit topping separately from the filling if you’re preparing more than two days in advance. Add the topping just before reheating to maintain its texture and prevent sogginess.
Freezing works beautifully for this recipe with slight modifications. Fill jars only three-quarters full to allow for expansion, and freeze without the biscuit topping. The filling maintains quality for up to 3 months when properly frozen.
Thaw frozen jars overnight in the refrigerator rather than at room temperature for food safety. Once thawed, add fresh biscuit topping and bake as directed, adding 5-10 minutes to the baking time if the filling is still cold.
For reheating individual portions, remove the metal lid and microwave on 50% power for 2-3 minutes, stirring halfway through. This gentle heating prevents the edges from overcooking while the center
