Too Good Gluten-Free Chicken Pot Pie with Flaky Crust

Why is this GF pot pie recipe too good to be true? With crust that is impossibly flaky, a rich, creamy filling, full of veggies and tender chicken, on top of being incredibly easy to make, this gluten-free chicken pot pie recipe has earned hundreds of rave reviews! Make and see for yourself why this classic, cozy, comforting dinner is requested by my family time and again!

Prep Time 30

Cook Time 40

refrigeration 1

Total Time 2 10

Servings

Author Melissa Erdelac

Ingredients

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

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.)
¾ cup PLUS ⅔ cup gluten-free all purpose flour, 1 ½ teaspoons 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 (12 ounces) gluten-free 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 (20 ounces) 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

Notes

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.

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.

Nutrition