This deep-dish classic delivers everything you want from a chicken pot pie: tender poached chicken folded into a thick, savory filling loaded with carrots, celery, onion, and sweet peas, all bound together in a rich broth-and-milk gravy thickened with cornstarch. The crust comes together from a gluten free flour blend and cold butter worked into flaky, pea-sized crumbs, then rolled into two sturdy rounds that seal in all that steaming filling. A golden egg wash brushed over the top crust before baking gives it that deep, glossy, bakery-worthy finish, with slits cut in to let the filling bubble through as it bakes. Fresh thyme adds a warm, herby note that ties the whole filling together, while the vented top crust bakes up crisp and deeply browned. It's a comforting, from-scratch dinner that holds its shape when sliced and reheats beautifully for leftovers. This one is a solid pick for a wheat free table, letting you enjoy a proper double-crust pot pie without worry.
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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.
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