Name: Easy & Delicious Gluten-Free Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: For the Gluten-Free Pie Crust:; 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum); 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, very cold and cubed; ½ cup ice water (plus more if needed); For the Filling:; 2 tablespoons unsalted butter; 1 cup diced carrots (about 2 medium); 1 cup diced celery (about 2 stalks); 1 cup diced yellow onion (about 1 medium); ½ teaspoon dried thyme; ½ teaspoon dried sage; ¼ cup gluten-free all-purpose flour blend; 2 cups chicken broth (low sodium preferred); ½ cup heavy cream; 2-3 cups cooked chicken, shredded or diced; 1 cup frozen peas; 1 cup frozen corn; Salt and freshly ground black pepper to taste; 1 large egg, beaten with 1 tablespoon water (for egg wash, optional)

Description

Discover the best gluten free chicken pot pie recipe with our step-by-step guide. Easy to bake and packed with flavor, this is a must-try for any comfort food lover.

Ingredients

For the Gluten-Free Pie Crust:
2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cubed
½ cup ice water (plus more if needed)
For the Filling:
2 tablespoons unsalted butter
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 2 stalks)
1 cup diced yellow onion (about 1 medium)
½ teaspoon dried thyme
½ teaspoon dried sage
¼ cup gluten-free all-purpose flour blend
2 cups chicken broth (low sodium preferred)
½ cup heavy cream
2–3 cups cooked chicken, shredded or diced
1 cup frozen peas
1 cup frozen corn
Salt and freshly ground black pepper to taste
1 large egg, beaten with 1 tablespoon water (for egg wash, optional)

Instructions

1. Prepare the Gluten-Free Pie Crust: In a large bowl, whisk gluten-free flour and salt. Cut in cold butter until coarse crumbs form. Gradually add ice water, mixing until dough just comes together. Divide, flatten into discs, wrap, and chill 30 mins. Roll one disc into a 12-inch circle and place in a 9-inch pie plate. Trim edges and refrigerate.
2. Cook the Chicken and Vegetables: If not using pre-cooked chicken, cook and shred/dice. In a large pot, melt 2 tbsp butter over medium heat. Add carrots, celery, and onion; sauté 5-7 mins. Stir in thyme and sage; cook 1 min more.
3. Make the Creamy Filling: Sprinkle ¼ cup gluten-free flour over vegetables, stirring 1-2 mins. Gradually whisk in 2 cups chicken broth; bring to a simmer until thickened. Stir in ½ cup heavy cream, cooked chicken, peas, and corn. Season with salt and pepper. Simmer 5 mins to thicken. Remove from heat.
4. Assemble the Pot Pie: Pour warm filling into the chilled pie crust. Roll out the second dough disc and place over filling. Crimp edges to seal. Cut slits in the top crust. (Optional: brush with egg wash for golden finish).
5. Bake to Golden Perfection: Preheat oven to 400°F (200°C). Place pie on a baking sheet. Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly. Tent with foil if browning too quickly. Let rest 10-15 minutes before serving.

Prep Time: 30 mins
Cook Time: 40 mins