Gluten-Free Chicken Pot Pie with Flaky Crust

Oh, the comfort of a warm, bubbling pot pie! There’s just something about a flaky crust encasing a savory, creamy filling that always hits the spot. And when it’s a Gluten-Free Chicken Pot Pie, it’s a win for everyone. This recipe is a game-changer, especially for those of us navigating the gluten-free world. It’s truly a dish that brings people together, perfect for a cozy family dinner or a quick weeknight solution.

Why You’ll Love This Gluten-Free Chicken Pot Pie

• Quick & Easy: Surprisingly simple to make, even with the from-scratch crust.
• Family-Friendly: A crowd-pleaser for both kids and adults.
• Customizable: Add your favorite veggies or spices to make it your own.
• Delicious: Seriously, it’s unbelievably good!

Ingredients

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Gluten-Free Crust

• 8 tablespoons (113 g) unsalted butter, cut into small cubes and frozen for 10 minutes
• 2 ½ tablespoons cold water
• 1 ½ tablespoons sour cream
• 1 ½ teaspoon apple cider vinegar
• ¾ cup PLUS ⅔ cup (194 g) gluten-free all purpose flour, (I recommend Cup4Cup gluten free flour)
• 1 ½ teaspoons sugar
• ½ teaspoon salt

Gluten-Free Chicken Pot Pie Filling

• 4 cups (450 g) cooked, chopped chicken, (about 2 ½ pounds boneless, skinless breasts)
• 4 tablespoons (57 g) unsalted butter
• ½ medium onion, chopped
• 2 carrots, diced
• 2 celery, diced
• ½ cup (73 g) gluten-free all purpose flour, (I recommend Cup4Cup gluten free flour)
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups (355 g) (12 ounces) gluten-free chicken broth
• 2 ½ cups (613 g) (20 ounces) whole milk
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ⅔ cup frozen peas
• 1 egg, lightly beaten with 1 tablespoon water for egg wash

Step-by-Step Instructions

Gluten-Free Crust

1. Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.
2. In a food processor pulse flour, sugar, and salt together until mixed. Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks. (For by hand or more detailed instructions go to gluten free pie crust recipe.)
3. Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. If dough doesn’t start to come together, add a touch more cold water.
4. Turn dough onto sheet of plastic wrap and flatten into a thick 1″ disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it’s easier to work with.

Gluten-Free Pot Pie Filling

1. Preheat the oven to 375ºF.
2. Melt butter over medium heat in a large saucepan. Add the onion, carrots, and celery. Saute for 7-8 minutes, or until the veggies are crisp tender.
3. Add the flour, salt, and pepper to the vegetables. Cook and stir until veggies are coated with flour.
4. Reduce the heat to medium-low and slowly pour in broth, 1/2 cup at a time, stirring continuously.
5. Once broth has been added, continue stirring while adding milk, parsley, and thyme. Bring to a boil, then reduce heat to simmer for 2-3 minutes, or until very thick. Stir in chicken and peas to warm. Pour into a 9-inch pie pan and set aside.
6. Lay a large piece of wax paper or parchment paper on your workspace. Place unwrapped dough disc in the middle and place same sized sheet on top. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than the top of your pie dish.
7. Remove one side of the parchment paper off the crust. Invert and turn over on filling. Peel off remaining parchment paper. Gently press the dough so it sticks to edge of pie dish.
8. Brush with egg wash (you will have some left to discard). With a sharp knife, cut 3 slits in the top. Bake for 35-40 minutes, or until crust is golden and the filling bubbles through slits.

Equipment

• 9-inch pie pan
• Food processor (optional, for the crust)
• Large saucepan
• Mixing bowls
• Rolling pin

Tips & Variations

• Spice it up: Add a pinch of cayenne pepper for a little heat.
• Veggie boost: Feel free to add other vegetables like mushrooms or green beans.
• Crust control: If you’re short on time, use a store-bought gluten-free pie crust.
• Don’t overwork the dough: Handle the crust dough gently to keep it flaky!

Serving Suggestions

Serve your Gluten-Free Chicken Pot Pie warm, straight from the oven! It’s delicious on its own but also pairs wonderfully with a simple side salad. A light and refreshing green salad can cut through the richness. Add some warm rolls for those who are not gluten free.

Nutrition Facts

(Nutrition information can be automatically generated using a recipe calculator and is not included here.)

Frequently Asked Questions

Can I use store-bought gluten-free crust?

Absolutely! Using a store-bought gluten-free crust is a great time-saver. Just make sure it’s a good quality one that you enjoy. If you like this recipe, you might like this Easy Cheesy Ground Beef Casserole as well.

How can I store leftovers?

Store leftover pot pie in the refrigerator for up to 3 days, covered. Reheat in the oven or microwave.

Conclusion

There you have it—a comforting, delicious, and easy Gluten-Free Chicken Pot Pie that’s perfect for any occasion! I hope this recipe brings a little extra joy to your kitchen. Happy cooking, and don’t forget to share your creations with me! If you enjoyed this recipe, check out the blog for more delicious meals!