Gluten Free Chicken Pot Pie

Total time1 hr 30 min

Prep time30 min

Cook time50 min

This classic pot pie is loaded with tender chicken, sweet carrots, celery, and green beans simmered into a thick, savory sauce with fresh thyme running through every bite. The filling gets its body from a quick roux-style thickening step right in the skillet, so the sauce turns glossy and clings to every piece of chicken and vegetable. Two flaky crusts seal it all in, crimped at the edges and brushed to a deep golden shine before baking. It's the kind of comforting, scoop-it-onto-a-plate dinner that feels like a hug, with a crackly top crust giving way to a bubbling, steamy filling underneath. This one is a great fit for a gluten free table, letting you enjoy every bit of that classic pot pie experience without missing a thing.

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Ingredients

6 servings

For the crust

2 gluten free pie crusts (top and bottom), store-bought or homemade
Wholly Wholesome Pie Shells Wholly Gluten Free 9 Inch 2 Count - 14.9 Oz The Maine Pie Co Ready-To-Bake 9' Pie Shells 2 Pack Bob's Red Mill Pie Crust Gluten Free Gluten Free Nation Gluten Free Pie Crust Yumbana Gluten Free Pie Crusts 2 Pack
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1 egg, lightly beaten

For the filling

2 tbsp garlic-infused oil
½ cup scallion greens, thinly sliced
3 medium carrots, peeled and diced (about 1 ½ cups)
2 stalks celery, diced
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
½ tsp salt
¼ tsp black pepper
⅓ cup gluten free flour blend
2 cups chicken broth
¾ cup milk
1 tsp fresh thyme leaves
1 cup frozen green beans, thawed and cut into 1-inch pieces

Instructions

1
Preheat the oven to 400°F (205°C). If using store-bought gluten free pie crusts, let them sit at room temperature for 10 minutes to soften slightly. Press or roll one crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides; set the second crust aside for the top.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots are just beginning to soften, about 6–7 minutes.

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