This whimsical gluten-free, dairy-free chicken potpie recipe is just as comforting as the traditional version but requires much less work. Middle Eastern spice blend za’atar infuses the quick gravy with floral and herby notes. Heat leftovers in a skillet with a small amount of additional broth.
Middle Eastern cuisine is trending, which has elevated the profile of za’atar. Consisting of thyme, sesame seeds and lemony dried sumac, it delivers a tangy, herby, nutty punch.
In the kitchen: Add to water when cooking grains like quinoa or rice, blend into dips, use on roasted vegetables, sprinkle on pizza, stir into mashed potatoes, whisk into salad dressings.
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More Spice-Centric Recipes
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 4 servings
- 4 teaspoons canola oil or grapeseed oil, divided
- 1 pound boneless chicken thighs
- 3 cups sliced cremini mushrooms
- 1/4 cup all-purpose gluten-free flour blend of choice
- 2.5 cups gluten-free chicken broth
- 1 medium carrot, sliced
- 1 cup frozen green peas, thawed
- 2 teaspoons za’atar seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices gluten-free bread, toasted
- 1/4 cup chopped fresh parsley, for garnish
1Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add chicken and heat until cooked through, flipping once, about 5 minutes per side. Remove chicken from pan. When cool enough to handle, slice chicken.
2Add remaining 2 teaspoons oil to pan. Place mushrooms in pan and heat until softened, about 4 minutes. Sprinkle flour in pan; cook 1 minute, stirring constantly. Add broth and carrot to pan; simmer 4 minutes or until thickened. Stir in peas, za’atar, salt and pepper; heat 1 minute. Stir in cooked chicken.
3To serve, top pieces of toast with chicken mixture and sprinkle with parsley.