Ingredients
Method
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.
Nutrition
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.
