The best Gluten-Free Chicken Pot Pie recipe combines a creamy filling, full of veggies and tender chicken, covered with a flaky gluten-free crust that is easy to make! Serve alongside mashed potatoes for a classic comfort food meal your whole family will devour.
1egg,lightly beaten with 1 tablespoon water for egg wash
Instructions
Gluten-Free Crust
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.
8 tablespoons unsalted butter, 2 ½ tablespoons cold water, 1 ½ tablespoons sour cream, 1 ½ teaspoon apple cider vinegar
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.)
3/4 cup PLUS 2/3 cup (6½ ounces weight total) gluten-free all purpose flour, 1 ½ teaspoon sugar, ½ teaspoon salt
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.
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 is easier to work with.
Gluten-Free Pot Pie Filling
Preheat the oven to 375ºF.
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.
4 tablespoons unsalted butter, ½ medium onion, 2 carrots, 2 celery
Add the flour, salt and pepper to the vegetables. Cook and stir until veggies are coated with flour.
½ cup gluten-free all purpose flour, 1 teaspoon salt, ¼ teaspoon pepper
Reduce the heat to medium low and slowly pour in broth, 1/2 cup at a time, stirring continuously.
1 ½ cups chicken broth
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.
4 cups cooked, chopped chicken, 2 ½ cups whole milk, 1 teaspoon dried parsley, ½ teaspoon dried thyme, ⅔ cup frozen peas
Lay a large piece of wax paper or parchment paper on your workspace. Place unwrapped dough disc in 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.
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.
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 filling bubbles through slits.
1 egg,
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Notes
Using store bought crust
To save on time replace the homemade crust with a store bought one. Brush with egg wash and cut slits before baking.
Making a double crust pot pie
Double the crust recipe and roll out both crusts. Use one to line the pie dish and one to top the filling. Crimp the edges together, brush with the egg wash, and cut deep slits before baking on a lower oven rack.
Cooking Chicken for Pot Pie
Choose your preferred method for cooking the chicken breasts before starting the recipe. Cooking times may differ, depending on the thickness of the chicken breasts. Check to be sure the temperature of the chicken has reached 165ºF. Or use rotisserie chicken or leftover chicken or turkey. You will need 4 cups cooked, chopped chicken or turkey for the filling. Boil: Bring a large pot of water to a boil. Add chicken, cover, and reduce heat to low. Cook for 20-25 minutes, or until chicken is cooked through. Drain and chop.Bake: Preheat the oven to 375ºF. Place chicken breasts on a greased baking sheet. Bake for 22-26 minutes, flipping halfway through. Cool slightly and chop. Pressure Cooker: Place chicken breasts and 1 cup of water in an electric pressure cooker. Secure on lid and seal valve. Cook under high pressure for 10 minutes. Let pressure release naturally for 10 minutes. Let out any remaining pressure and remove chicken to chop.
Dairy-Free Modifications
For a gluten-free dairy-free pot pie, substitute a dairy free milk alternative, such as almond milk. Vegan, non-dairy butter may also replace the traditional butter.
Freezing, make-ahead, Storing
Make-Ahead - Prepare the crust and filling up to 3 days ahead of time. Store separately in the refrigerator. When ready to bake, assemble, and add 5-10 minutes baking time.Store / Reheat - Cover and store leftovers up to 4 days. Reheat leftovers in the baking dish for 20-30 minutes in 350°F oven. To shorten the time, microwave at 50% power until the chill is taken off, and then finish reheating in the oven. Make sure the baking dish is microwave safe.Freezing - Assemble the pot pie and place in the freezer until solid. Remove, wrap securely in plastic wrap and then cover in foil. Freeze up to 3 months. Thaw for 1-2 days in the refrigerator, remove plastic wrap and foil, and bake according to directions. It may need additional time if the filling is still partially frozen or very cold.