Lactose Free Gluten Free Mini Chicken Pot Pies
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Learn more →Ingredients
6 servings
For the crust
- 2 cups gluten free flour blend
- ½ tsp xanthan gum (omit if your blend already contains it)
- ½ tsp salt
- ¾ cup unsalted butter, cold and cubed
- 4–6 tbsp ice water
For the filling
- 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 tbsp unsalted butter
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup frozen peas
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp cornstarch
- 1 ½ cups chicken broth
- ½ cup whole milk
For the egg wash
- 1 large egg, beaten
- 1 tbsp whole milk
Instructions
- 1
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.
- 2
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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