Golden, flaky gluten free pastry wraps around a rich, veggie-studded chicken filling in this comforting pot pie, and every layer is built for cozy, from-scratch flavor. Tender poached chicken mingles with sweet carrots, crisp celery, and softened onion, all bound in a velvety cornstarch-thickened sauce brightened with fresh thyme and a handful of peas. The crust comes together with a cold-butter technique that keeps it short and flaky, then gets rolled, crimped, and brushed with a glossy egg wash for that deep golden finish everyone wants to see when the pie comes out of the oven. Baking it until the filling bubbles through the vents locks in all that savory depth without relying on any added salt to get there — the thyme, garlic, and slow-cooked vegetables do the heavy lifting on flavor instead. It's a hearty, from-scratch dinner that fits neatly into a low-sodium kitchen while still delivering all the classic pot pie comfort you're after. Slice it after a short rest and you've got a warming, satisfying meal that doesn't skimp on taste.
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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.
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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