Gluten-Free Chicken Pot Pie

This gluten-free chicken pot pie has a thick, creamy filling loaded with tender chicken, carrots, celery, and peas, all topped with a flaky, golden gluten-free crust. The filling holds its shape perfectly when you slice it, so every piece comes out clean. Perfect for family dinners or gatherings.

Instructions

Make the pie dough:

Prepare a full batch of my Homemade Gluten-Free Pie Crust. Cut the dough into two pieces and wrap each individually with plastic wrap. Refrigerate until ready to use.
Preheat the oven to 425°F (220°C).

Cook the Vegetables:

Heat 1 tablespoon (14 g) olive oil in a large skillet over medium heat. Add 1 cup (160 g) yellow onion, 1 ½ cups (200 g) carrots, and 1 cup (100 g) celery, and cook for 4–5 minutes, stirring occasionally, until the vegetables are softened.
Add 2 cloves garlic and cook for an additional 1 minute, stirring constantly, until fragrant.

Make the Roux:

Add 4 tablespoons (56 g) unsalted butter to the skillet and let it melt completely. Stir to coat the vegetables.
Sprinkle ½ cup (70 g) gluten-free all-purpose flour blend over the mixture and stir continuously for 1–2 minutes. Let the flour cook slightly until it turns a light golden color and smells nutty.

Create the Sauce:

Slowly pour in 2 cups (470 g) gluten-free chicken broth, whisking constantly to prevent lumps from forming.
Once smooth, stir in 1 cup (242 g) half and half, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and ¼ teaspoon black pepper.
Bring the mixture to a simmer and cook for 7–10 minutes, stirring frequently, until the sauce thickens significantly and coats the back of a spoon.

Add the Chicken and Peas:

Stir in 2 cups (280 g) cooked chicken and 1 cup (145 g) frozen peas. Mix until the filling is evenly combined.
Remove the skillet from the heat and let the filling cool slightly while you prepare the crust.

Assemble the Pot Pie:

Take out one of the pie dough disks from the refrigerator. Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour.
Roll out the bottom crust into a large circle onto the piece of parchment paper, until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Trim any excess dough with a knife or scissors.
Pour the cooled chicken pot pie filling into the crust, spreading it out evenly with a spatula or spoon.
Roll out the second half of the pie crust similarly to the bottom layer to ¼ inch thick and 12 inches in diameter. Carefully lay the rolled out pie crust over the top of the filling. Leave about 1.5 inches of overhang and trim any excess. Fold both layers of the overhang toward the inside of the pie to seal it in. Crimp with a fork or your fingers for a decorative finish.

Add the Egg Wash:

In a small bowl, whisk together 1 (44 g) egg and 1 tablespoon (15 g) half and half. Brush the mixture evenly over the top crust.
Use a sharp knife to cut 4 small slits in the top crust to allow steam to escape during baking. Place the pie dish on a rimmed baking sheet. This catches any drips and makes it easier to transfer the pie in and out of the oven.

Bake and Cool:

Bake the pot pie in the preheated oven at 425°F (220°C) for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pie cool for 15 minutes before slicing and serving.

Ingredients

For the Pie Crust:

For the Filling:

For the Egg Wash: