Gluten Free Classic Chicken Pot Pie with Flaky Crust

Total time2 hr 10 min

Prep time45 min

Cook time55 min

Gluten Free Classic Chicken Pot Pie with Flaky Crust

Golden, flaky pastry wraps around a creamy filling loaded with tender chicken, sweet carrots, celery, and Yukon Gold potatoes for the ultimate cozy, comforting bake. The filling gets its silky body from a slow simmer with fresh thyme, garlic, and onion, so every spoonful is rich and deeply savory. A shiny, deep-golden top crust with those signature steam vents makes for a gorgeous centerpiece straight out of the oven. This one's a great fit for a gluten free table, delivering all the nostalgic, from-scratch comfort of a classic pot pie without anyone missing a thing. Let it rest before slicing so the filling sets up thick enough to hold its shape on the plate. It's the kind of dinner that disappears fast and leaves everyone asking for the recipe.

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Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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
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
1 cup frozen peas
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

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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