Gluten Free Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

Few dishes hit the comfort food sweet spot quite like a bubbling, golden-crusted pot pie fresh from the oven, and this version delivers every bit of that cozy magic without a trace of wheat flour. The flaky double crust is built from a gluten free flour blend and cold butter worked together the old-fashioned way, so you still get those satisfying, buttery layers that make each slice worth the effort. Cornstarch steps in as the thickener for the creamy filling, doing a flawless job of binding the chicken broth and whole milk into a rich, velvety sauce that clings to every piece of tender poached chicken, carrot, celery, and sweet pea. Rolling the dough between sheets of parchment makes handling it a breeze — a small trick that takes the stress out of what can otherwise feel like the trickiest part of the whole process. The result is a deep golden pie that smells incredible and slices cleanly after a short rest, making it genuinely impressive for a weeknight dinner or a Sunday gathering. With six servings in a single dish, it's the kind of recipe that earns a permanent spot in your rotation.

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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
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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