Dairy Free Gluten Free Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

This is the ultimate comfort food, and it comes together as a flaky, golden double-crust pie packed with tender shredded chicken, sweet peas, and a hearty mix of carrots, celery, and onion. The filling gets its cozy, thick texture from a cornstarch-based sauce built on savory chicken broth, seasoned simply with fresh thyme and black pepper so the vegetables and chicken really shine through. That gluten free flour blend rolls out into two sturdy rounds that crimp and vent beautifully, giving you a crust with real structure and a deep golden color once it's brushed and baked. Inside, the vegetables soften into the sauce while the peas stay bright, and every slice holds together cleanly after a short rest out of the oven. It's the kind of make-it-from-scratch pie that feels like a weekend project worth doing, and it's a great pick for a dairy free dinner table.

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Ingredients

6 servings

For the crust

2 cups gluten free flour blend
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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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 tip
Use 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 butter
Chef's tip
Use 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 tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

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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