Classic Gluten-Free Chicken Pot Pie
✨ Why You'll Love It:✔️ A flaky, golden, gluten-free crust that actually holds together.✔️ Rich, creamy filling loaded with tender chicken and veggies.✔️ Cozy, nostalgic comfort food—without the gluten.✔️ Can be made dairy-free and even vegetarian!
Ingredients
For the Gluten-Free Pie Crust:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ½ tsp salt
- ½ cup unsalted butter, cubed and cold
- 1 egg
- ¼ cup ice water
For the Creamy Chicken Filling:
- 2 tbsp unsalted butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup chopped carrots
- 1 cup frozen peas
- 2 cups cooked, shredded chicken
- 2 tbsp gluten-free all-purpose flour
- 1 cup gluten-free chicken broth
- ½ cup milk or dairy-free alternative
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1. Make the Gluten-Free Pie Crust
- In a bowl, whisk gluten-free flour and salt.
- Cut in cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in the egg and ice water, mixing until dough forms.
- Shape into a ball, wrap in plastic, and chill for 30 minutes.
2. Prepare the Filling
- Heat butter in a large pan over medium heat.
- Sauté onions and garlic for 3 minutes, until soft.
- Add potatoes and carrots, cooking for another 5 minutes.
- Stir in gluten-free flour and cook for 1 minute to eliminate the raw taste.
- Slowly pour in chicken broth and milk, stirring until thickened (about 5 minutes).
- Add shredded chicken, peas, thyme, salt, and pepper. Simmer for 2 more minutes, then remove from heat.
3. Assemble the Pot Pie
- Preheat oven to 375°F (190°C).
- Roll out half the chilled dough and place it in a 9-inch pie dish.
- Pour the creamy filling over the crust.
- Roll out the second half of the dough and place it over the filling. Trim and crimp the edges.
- Cut a few small slits on top for steam to escape.
4. Bake & Serve
- Bake for 35–40 minutes, until the crust is golden brown.
- Let cool for 5–10 minutes before slicing.
