Candida Diet Friendly Classic Chicken Pot Pie with Flaky Crust

Total time2 hr 10 min

Prep time45 min

Cook time55 min

Candida Diet Friendly Classic Chicken Pot Pie with Flaky Crust

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Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
4 tbsp unsalted butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
2 medium yukon gold potatoes, peeled and cut into ½-inch cubes
3 cloves garlic, minced
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup frozen peas
Ingredient note
Candida diets often limit peas early on because they are high in starch. This recipe works out to only about 2 1/2 tablespoons of peas per serving, which is likely fine. If you prefer to always avoid peas, please tap it and change its rating to Red.
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the egg wash

1 egg, beaten
1 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

Instructions

1
Make the crust: Whisk together the flour, salt, and sugar in a large bowl. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — those visible chunks are what create flaky layers.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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