Gluten-Free Chicken Pot Pie with Flaky Crust

Name: Gluten-Free Chicken Pot Pie with Flaky Crust
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 tablespoons unsalted butter (cut into small cubes and frozen for 10 minutes); 2 ½ tablespoons cold water; 1 ½ tablespoons sour cream; 1 ½ teaspoon apple cider vinegar; 3/4 cup PLUS 2/3 cup (6½ ounces weight total) gluten-free all purpose flour ((I recommend Cup4Cup gluten free flour)); 1 ½ teaspoon sugar; ½ teaspoon salt; 4 cups cooked, chopped chicken ((about 2 ½ pounds boneless, skinless breasts)); 4 tablespoons unsalted butter; ½ medium onion (chopped); 2 carrots (diced); 2 celery (diced); ½ cup gluten-free all purpose flour ((I recommend Cup4Cup gluten free flour)); 1 teaspoon salt; ¼ teaspoon pepper; 1 ½ cups chicken broth; 2 ½ cups whole milk; 1 teaspoon dried parsley; ½ teaspoon dried thyme; ⅔ cup frozen peas; 1 egg, (lightly beaten with 1 tablespoon water for egg wash)

13 steps

Prep:30minCook:40min

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.

Updated at: Mon, 25 Nov 2024 19:53:22 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories508.3 kcal (25%)

Total Fat27.2 g (39%)

Carbs33.4 g (13%)

Sugars6.4 g (7%)

Protein37.6 g (75%)

Sodium736.7 mg (37%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Gluten-Free Crust

Step 1

Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.

Step 2

In a food processor pulse flour, sugar, and salt together until mixed. Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks. (For by hand or more detailed instructions go to gluten free pie crust recipe.)

Step 3

Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. If dough doesn't start to come together, add a touch more cold water.

Step 4

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.

Gluten-Free Pot Pie Filling

Step 5

Preheat the oven to 375ºF.

Step 6

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 7

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

Step 8

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

Step 9

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 10

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 11

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 12

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 13

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