Gluten-Free Chicken Pot Pie with Flaky Crust

The best Gluten-Free Chicken Pot Pie recipe combines a creamy filling, full of veggies and tender chicken, covered with a flaky gluten-free crust that is easy to make! Serve alongside mashed potatoes for a classic comfort food meal your whole family will devour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor pulse flour, sugar, and salt together until mixed. Scatter butter over top and pulse about 10 times, until butter is about size of peas. (For by hand or more detailed instructions go to gluten free pie crust recipe.)

Step 2

Combine water, sour cream, and vinegar in a small bowl. Pour half of liquid mixture in and pulse a few times, until incorporated. Pour in rest and pulse until dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water.

Step 3

Turn dough onto sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.

Step 4

Preheat the oven to 375ºF.

Step 5

Melt butter over medium heat in a large saucepan. Add the onion, carrots, and celery. Saute for 7-8 minutes, or until the veggies are crisp tender.

Step 6

Add the flour, salt and pepper to the vegetables. Cook and stir until veggies are coated with flour.

Step 7

Reduce the heat to medium low and slowly pour in broth, 1/2 cup at a time, stirring continuously.

Step 8

Once broth has been added, continue stirring while adding milk, parsley, and thyme. Bring to a boil, then reduce heat to simmer for 2-3 minutes, or until very thick. Stir in chicken and peas to warm. Pour into a 9-inch pie pan and set aside.

Step 9

Lay a large piece of wax paper or parchment paper on your workspace. Place unwrapped dough disc in middle and place same sized sheet on top. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than the top of your pie dish.

Step 10

Remove one side of the parchment paper off the crust. Invert and turn over on filling. Peel off remaining parchment paper. Gently press the dough so it sticks to edge of pie dish.

Step 11

Brush with egg wash (you will have some left to discard). With a sharp knife, cut 3 slits in the top. Bake for 35-40 minutes, or until crust is golden and filling bubbles through slits.

Step 12

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD

↑Support creators by visiting their site 😊