Description
This gluten-free chicken pot pie has a golden, flaky crust and a rich, creamy filling packed with tender chicken and vegetables. It’s a cozy, comforting meal that’s perfect for any night of the week!
Ingredients
Scale
For the Gluten-Free Pie Crust:
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 egg
- 6 tbsp ice water
- 1 tsp apple cider vinegar
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup celery, diced
- ¼ cup gluten-free all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or whole milk
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
1. Make the Gluten-Free Pie Crust:
- In a large bowl, whisk together gluten-free flour and salt.
- Add cold, cubed butter and cut it into the flour using a pastry cutter or fork until it resembles coarse crumbs.
- In a separate bowl, beat the egg, then mix in ice water and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until the dough comes together.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a large skillet, melt butter over medium heat. Add onions, garlic, carrots, celery, and peas. Sauté for 5 minutes until softened.
- Stir in gluten-free flour and cook for 1 minute.
- Gradually pour in chicken broth, stirring continuously to avoid lumps.
- Add heavy cream, thyme, salt, and black pepper. Cook for 2-3 minutes until thickened.
- Stir in the cooked chicken and remove from heat.
3. Assemble & Bake the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Roll out one pie crust and place it into a 9-inch pie pan.
- Pour the chicken filling into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and cut small slits in the top for steam to escape.
Notes
- For extra flakiness, chill the pie crust for at least an hour before rolling it out.
- You can use rotisserie chicken for convenience.
- To make it dairy-free, use coconut cream instead of heavy cream and dairy-free butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g