The Best Gluten-Free Chicken Pot Pie Recipe—With Picture Guide!

Prep time: ~40 minutes

Cook time for crust: 15 minutes

Cook time for pie: 45 minutes

Total time for dish: ~1 hour and 40 minutes

Serving size: Serves 6

• 2 1/2 cups of Cup 4 Cup gluten-free flour
• 1 teaspoon salt
• 1 egg
• 2/3 cup butter cold - cut into small pieces
• 4 tablespoons ice water

1. In a medium mixing bowl, combine flour and salt.
2. Cut butter into flour with a pastry cutter until the butter resembles the size of small peas.
3. Add egg.
4. Use your hands to work the egg into the dough, and then slowly add the ice water until the ingredients are combined and the dough forms a ball. Add more water if needed.
5. Divide dough in half and roll each ball out and.
6. Chill the dough.
7. Lay the first half of the dough in the pie pan and bake for 15 mins at 350.
8. Follow instructions for the filling and top with the second pie crust.

• 4 tablespoons of butter
• 1 lb. boneless skinless chicken breasts, medium diced
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced yellow onion
• 2 teaspoons salt
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 cup Cup 4 Cup gluten free flour
• 1/2 cup heavy cream
• 1 cup chicken broth

1. Add the butter to a large skillet over medium heat. When the butter is melted, add the chicken, carrots, celery, onion, salt, garlic, thyme, and pepper. Stirring often, cook for 8-10 minutes, until the chicken is cooked through.
2. Add the flour. Stir until no dry flour remains. Stir in the cream, then the chicken broth. Cook until bubbling and thick, 4-5 minutes.
3. Remove from the heat. Let this cool for 15 minutes before filling the crust.
4. Scoop the filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
5. Place the filled pie plate on a baking sheet. Bake for 30 minutes at 350 on the bottom rack of the oven.
6. Cool for 15-30 minutes before serving.