Wheat 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 gravy studded with bright green peas and fresh thyme. That filling gets tucked into a flaky, golden double crust, brushed with egg wash for a glossy, deep-bronzed finish, then baked until bubbling and set. Every bite delivers that classic comfort-food combo: velvety sauce, hearty vegetables, and juicy chicken wrapped in crisp, buttery layers. It's the kind of cozy, from-scratch dinner that fills the kitchen with incredible aromas while it bakes. This one is a great fit for a wheat free table, letting you enjoy a full-on, old-fashioned pot pie without missing a thing. Slice it up after a short rest and serve it steaming hot for a meal that feels like a warm hug.

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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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