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Too Good Gluten-Free Chicken Pot Pie with Flaky Crust

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 550
A comforting gluten-free chicken pot pie with a flaky crust, perfect for a hearty meal.

Ingredients

Crust

  • 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 teaspoons apple cider vinegar
  • ¾ cup PLUS ⅔ cup gluten-free all purpose flour flour (Cup4Cup recommended)
  • 1 ½ teaspoons sugar
  • ½ teaspoon salt

Filling

  • 4 cups cooked, chopped chicken (about 2 ½ pounds boneless, skinless breasts)
  • 4 tablespoons unsalted butter
  • ½ medium onion (chopped)
  • 2 diced carrots
  • 2 diced celery
  • ½ cup gluten-free all purpose flour (Cup4Cup recommended)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups gluten-free chicken broth (12 ounces)
  • 2 ½ cups whole milk (20 ounces)
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ⅔ cup frozen peas
  • 1 egg lightly beaten with 1 tablespoon water for egg wash

Instructions 

  • Prepare the crust by mixing frozen butter with flour, water, sour cream, and vinegar until dough forms.
  • Roll out the crust and fit into a pie dish, then pre-bake slightly if desired.
  • Sauté onions, carrots, and celery in butter until tender. Add flour, broth, milk, herbs, and peas; simmer until thickened.
  • Combine cooked chicken with the sauce and pour into the prepared crust.
  • Cover with top crust, brush with egg wash, and bake at 375°F (190°C) for 40 minutes until golden.

Notes

Use Cup4Cup gluten-free flour for best results.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, gluten free