Chicken pot pie is one of those deeply comforting dishes that can feel completely off-limits when you're avoiding gluten — but this recipe proves it doesn't have to be. The crust is built from a gluten free flour blend with xanthan gum to give it that tender, flaky structure you'd expect from a classic pastry, and cold cubed butter worked in by hand keeps it rich and satisfying. Inside, you get a creamy, herb-scented filling of chicken, carrots, celery, and peas thickened with cornstarch and a splash of whole milk — no wheat flour needed anywhere in the process. Baking them in a muffin tin is a clever move that gives every single serving its own golden, individual crust, which makes portioning a breeze for a crowd of six. The egg wash brushed over each top crust before baking is what delivers that gorgeous, deep golden color straight out of the oven. These are the kind of handheld little pies that disappear fast at the dinner table, and nobody will be thinking about what's missing.
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In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, and salt. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Add 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 should not be sticky or crumbly. Flatten into a disk, wrap tightly, and refrigerate for 15 minutes.
While the dough chills, melt 2 tablespoons butter in a large skillet over medium heat. Add the carrots and celery and cook, stirring occasionally, until softened, about 5–6 minutes.
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