A flaky, golden crust wraps around a hearty filling of tender shredded chicken, sweet carrots, celery, and onion, all simmered with garlic and thyme in a rich, cornstarch-thickened chicken broth sauce until it's thick enough to coat a spoon. Sweet peas dot the filling for pops of color and freshness, and the whole thing bakes under a golden, egg-washed crust with steam vents that let the savory aroma escape as it bubbles away in the oven. Every bite delivers that classic pot pie combination of a crisp, tender crust giving way to a warm, creamy-textured filling loaded with vegetables and chicken. It's the kind of comforting, from-scratch dinner that feels like a hug in a pie dish, and it's a great pick for a lactose free table without sacrificing any of that cozy, homestyle flavor. Let it rest those full ten minutes before slicing so the filling sets up perfectly for clean, hearty wedges.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
