Vegetarian Gluten Free Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

A flaky, from-scratch crust wraps around a creamy, herb-flecked filling built from tender carrots, celery, onion, and garlic simmered down with peas and fresh thyme until the sauce turns thick and glossy. That golden top crust gets its shine from a simple egg wash and gets snipped with a few steam vents so it bubbles and browns beautifully in the oven. Every bite delivers that classic comfort-food combo of buttery pastry and a rich, savory sauce clinging to soft vegetables. The filling comes together right in one skillet, so the flavors meld before it ever hits the crust, and the whole thing bakes up into neat, sliceable wedges with a deep-golden top. It's a satisfying, cozy dinner that works beautifully for a vegetarian table without losing any of that classic pot pie appeal.

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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
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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