Alpha Gal Friendly 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4–6 tbsp ice water
For the filling
- 1 ½ lb boneless, skinless chicken breasts or thighs
- 3 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 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
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 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 milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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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