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Author:
Tracy Nawara
Chicken pot pie is one of those comforting classic American suppers that most families grew up with. It is a savory pie crust filled with a flavorful gravy studded with perfectly cooked chicken and vegetables. Even if you cannot eat wheat, chicken pot pie can be made to fit any diet.
You’ll love this Easy Gluten-Free Chicken Pot Pie Recipe, which comes together in just over an hour. The pie crust is completely homemade with your favorite gluten-free all-purpose flour blend and cold butter. Your food processor does all the work for you so that the crust comes together in a snap!
Chicken pot pie filling is a creamy gravy that highlights the intense chicken flavor. Suspended within this milk gravy are bite-sized pieces of juicy chicken, onions, carrots, celery, and green peas. You’ll immediately recognize this classic dish because it looks and tastes just like a traditional chicken pot pie!
Make this pie for your next dinner party, especially if you have some gluten-sensitive friends. Folks who are not gluten-free will not be able to tell the difference, and your friends will not have a tummy ache after eating! This Easy Gluten-Free Chicken Pot Pie is gluten-free home cooking at its finest.
For the Dough:
For the Filling:
Begin with making the dough. In your food processor, add the flour, salt, xanthan gum if using, and the butter. Pulse until the butter is the size of peas and evenly distributed in the flour. With the machine running, stream in the water and allow the dough to form a ball. Stop the machine as soon as the dough comes together.
Dump out onto a gluten-free floured surface and shape into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes while you make the filling.
Next, make the filling. Melt the butter in a large saucepan over medium heat. Add the onions, carrots, and celery and cook, stirring frequently, for 4-5 minutes until they are translucent and soft. Season with salt and pepper. Deglaze the pan with the chicken broth and allow it to come to a low simmer.
Dissolve the corn starch into the milk and stir until no lumps remain. Add that mixture to the simmering chicken broth and veggies, stirring constantly. Allow the mixture to thicken to a thin gravy consistency. Add the garlic powder, dried thyme, and rosemary. Allow it to simmer for 2 more minutes.
Preheat the oven to 350 degrees F.
Clean your rotisserie chicken of skin and bones. Dice the meat into bite-sized pieces. Add it to the filling along with the peas. Stir to combine and turn off the heat.
Remove the dough from the fridge and divide it into two halves. Roll each half onto a gluten-free floured surface until the crusts are ⅛-inch thick. Place one of the rolled sheets of dough into a 9-inch pie plate and trim the edges if needed.
Pour the filling into the bottom layer of crust.
Place the top crust over the filling and pinch the bottom and top crust edges together with your thumbs. Cut 4 slits in the middle of the dough. Alternatively, you could slice the top layer of dough into strips and lattice the top of the pie.
Bake the pie in a preheated oven for 30-35 minutes or until the crust is evenly golden brown.
Remove from the oven and allow to sit for 15 minutes before cutting. Serve warm.
