Wheat Free Classic Chicken Pot Pie with Flaky Crust

Total time2 hr 10 min

Prep time45 min

Cook time55 min

Wheat Free Classic Chicken Pot Pie with Flaky Crust

Warm, tender chicken simmered until juicy and shredded into a rich, savory filling with onions, carrots, celery, and Yukon Gold potatoes, all folded into a velvety sauce studded with sweet peas and fresh thyme. That comforting filling gets tucked between two rounds of crisp, golden pastry, brushed to a deep shine and baked until the edges puff and the vents bubble over. Every bite delivers that classic combination of savory stew and buttery, shattering crust, the kind of dish that fills the kitchen with the best kind of nostalgia. It's a hearty, from-scratch dinner that comes together in stages — poach, simmer, roll, bake — so you end up with a showstopping centerpiece rather than a rushed weeknight shortcut. This version is a genuinely solid pick for a wheat free table, letting you enjoy the same cozy, ladled-into-a-flaky-shell experience without missing a thing.

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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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