The best Gluten 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
Gluten Free Crust
In a food processor pulse flour, sugar, and salt together until mixed. Scatter butter over top and pulse about 10 times, until butter is about size of peas. (For by hand or more detailed instructions go to gluten free pie crust recipe.)
Combine water, sour cream, and vinegar in a small bowl. Pour half of liquid mixture in and pulse a few times, until incorporated. Pour in rest and pulse until dough just comes together, about 6-10 times. 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 Chicken Pot Pie Filling
Preheat the oven to 375ºF.
Melt butter over medium heat in a large saucepan. Add onion, carrots, and celery. Saute for 7-8 minutes, or until veggies are crisp tender.
Add the flour, salt and pepper to the vegetables. Cook and stir until veggies are coated with flour.
Reduce heat to medium low and slowly pour in broth, 1/2 cup at a time, stirring continuously.
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 dish and set aside.
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.
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FREQUENTLY ASKED QUESTIONS
Can I use a store bought gluten free crust?
Yes. To save on time replace the homemade crust with a store bought one. Brush with egg wash and cut slits before baking.
Can I make a double crust pot pie?
Yes. 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.
How do I to Cook Chicken for the 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.
Can I make this dairy free?
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.
What kind of dish should This recipe be baked in?
If you don't have a pie dish on hand, it may also be baked in a 2 quart baking dish, such as a 8X8 or 9X9 pan. Be sure to roll the crust out so it still fits over the top with a 1/2 inch overhang. To bake in a 9X13 pan, the filling recipe will stay the same. You will need to make a double recipe of the crust, and roll it out to fit over the 9X13 pan with a 1/2 inch overhang to crimp the edges. Brush with an egg wash and cut four slits before baking.
Freezing / make ahead / Storage
To 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.