Gluten Free Easy Chicken Pot Pie

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Tender chunks of chicken simmer with sweet carrots, celery, and onion in a rich, savory sauce built on chicken broth and a touch of milk, brightened with fresh thyme and studded with peas for pops of color and sweetness. The filling gets thick and velvety on the stovetop before it's tucked into a deep dish and topped with a golden, egg-washed crust that bakes up flaky and deeply browned. Little steam vents let the filling bubble through as it cooks, so you get that classic bakery-style finish with a crackly top and a creamy, hearty interior. It's the kind of comfort food that tastes like it took all day, even though it comes together in one skillet before heading into the oven. This version is a genuinely solid pick for a gluten free dinner rotation, delivering all the cozy, old-fashioned pot pie flavor you're craving without any fuss. Slice it after a short rest so the filling sets up perfectly, and serve it warm straight from the dish.

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Ingredients

6 servings

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs
3 tbsp unsalted butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced into ½-inch pieces
3 stalks celery, diced into ½-inch pieces
3 cloves garlic, minced
⅓ cup 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 ¾ cups low-sodium chicken broth
¾ 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 crust

1 package (14.1 oz) refrigerated pie crusts (2 rounds)
1 large egg, beaten

Instructions

1
Preheat the oven to 400°F (205°C). Cut the chicken into 3/4-inch pieces and season lightly with salt and pepper.
2
Melt the butter in a large (12-inch) skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center, about 5–6 minutes. Transfer the chicken to a plate and set aside.

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