Description

This homemade gluten-free chicken pot pie features a flaky, buttery crust and a rich, creamy filling packed with tender chicken and hearty vegetables. A comforting classic made gluten-free, perfect for family dinners or meal prep.

Ingredients

Scale

For the Gluten-Free Pie Crust:

2 ½ cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1 egg
¼ cup ice water (more if needed)
1 teaspoon apple cider vinegar

For the Chicken Pot Pie Filling:

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup frozen peas
3 cups cooked chicken, shredded
3 tablespoons gluten-free all-purpose flour
2 cups chicken broth
1 cup milk (or dairy-free alternative)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary

Instructions

Step 1: Prepare the Gluten-Free Pie Crust

In a large bowl, whisk together gluten-free flour and salt.
Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg, ice water, and apple cider vinegar.
Gradually add the wet ingredients to the dry mixture, stirring until the dough comes together. Add more ice water if needed.
Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Make the Chicken Pot Pie Filling

In a large skillet over medium heat, melt butter.
Add onion, garlic, carrots, and celery, and sauté until softened (about 5 minutes).
Stir in the gluten-free flour and cook for 1 minute.
Gradually add the chicken broth, stirring constantly to prevent lumps.
Pour in the milk, then add salt, pepper, thyme, and rosemary. Stir until thickened (about 3-5 minutes).
Add the shredded chicken and frozen peas, stirring until combined. Remove from heat.

Step 3: Assemble the Pot Pie

Preheat oven to 375°F (190°C).
Roll out one of the chilled dough discs and place it into a 9-inch pie pan.
Pour the filling into the pie crust, spreading evenly.
Roll out the second dough disc and place it over the filling. Trim any excess and crimp the edges.
Cut a few slits in the top crust to allow steam to escape.
Brush the crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.

Step 4: Bake and Serve

Place the pie on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown.
Let it cool for 10 minutes before serving. Enjoy!

Notes

Dairy-Free Option: Use plant-based butter and milk alternatives like almond or oat milk.
Vegetarian Version: Swap chicken for mushrooms and add extra vegetables like potatoes or green beans.
Crustless Option: Skip the crust and bake the filling with a mashed potato or biscuit topping.
Shortcut Version: Use a store-bought gluten-free pie crust for convenience.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: dinner
Method: Baking
Cuisine: American

Keywords: gluten-free chicken pot pie, homemade gluten-free pie, comfort food, easy gluten-free dinner, flaky gluten-free crust