Gluten Free Chicken Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 cups gluten free flour blend
- ½ tsp xanthan gum (omit if your blend already contains it)
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
- 4–6 tbsp ice water
For the filling
- 1 ½ lb boneless, skinless chicken breasts or thighs
- 3 tbsp unsalted butter
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (about 3 stalks)
- ½ cup diced yellow onion
- 3 cloves garlic, minced
- ⅓ cup cornstarch
- 2 ½ cups 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
For the egg wash
- 1 egg, beaten
- 1 tbsp whole milk
Instructions
- 1
Make the crust: Whisk together the gluten free flour blend, xanthan gum, and salt in a large bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it will feel slightly drier than a wheat-flour dough. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
- 2
While the dough chills, poach the chicken: Place the chicken in a medium saucepan and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes. Transfer the chicken to a cutting board, let it rest for 5 minutes, then shred or chop into bite-sized pieces. Discard the poaching liquid.
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