Dinner
Gluten-Free Chicken Pot Pie
Cooked chicken and vegetables in a sauce beneath a gluten-free pastry crust.
- Prep
- 35 min
- Cook
- 55 min
- Rest
- 40 min
- Total
- 2 hr 10 min
- Makes
- 1 pie (9-inch)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 1 pie (9-inch)
You’ll Need
- Large bowl
- Pastry cutter
- Plastic wrap
- Large skillet
- Whisk
- Rolling pin and parchment paper
- 9-inch pie dish
- Instant-read food thermometer
Method
Start the Crust
In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt for the crust.
Make the Crust
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just holds together. Divide into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the Filling
In a large skillet, melt 2 tablespoons of butter over medium heat. Add carrots and celery, cooking until slightly softened, about 5 minutes. Stir in the gluten-free flour and cook for 1-2 minutes to remove the raw taste.
Add Liquids and Seasonings
Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Add the cooked chicken, peas, thyme, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
Assemble the Pot Pie
Heat the oven to 375°F (190°C). Roll out one disc of dough between two sheets of parchment paper to fit your 9-inch pie dish. Transfer the dough to the dish, pressing gently. Pour in the filling. Roll out the second dough disc and place it over the filling. Trim any excess dough, pinch the edges to seal, and cut a few slits on top to vent.
Bake
Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling bubbles. Let it cool for 10 minutes before slicing and serving. Check that the center of the filling reaches 165°F with a food thermometer.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Begin with cooked chicken. The crust uses two cups of flour and three-quarters cup of butter; the filling uses a separate one-third cup of flour and two tablespoons of butter. Allow at least thirty minutes for dough chilling and ten minutes of resting after baking.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat until the center reaches 165°F; the crust softens in storage, so an oven reheats it better than a microwave.
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