This gluten free chicken pot pie is so rich and flavorful, y’all. Between cooking veggies in butter, using interesting ingredients like fresh thyme and tomato paste, and last-minute additions of heavy cream and sherry, this recipe is sooooo good. Don’t even get me started on the flaky, buttery gluten-free pie crust. I love it so much!!
Prepare yourself, however: this is not an easy recipe. It’s best on a day when you have time to pull it all together and give it 45 minutes to an hour in the oven to fully cook the pie crust. Each time I make chicken pot pie, I am reminded why buying it frozen from commercial brands who make it in bulk is a popular choice. All that to say, though, this homemade version is soooo worth it. Especially compared to commercially available gluten-free versions, this recipe is *chef’s kiss!
Preparation Notes
- You can prepare pie dough crust ahead of time. I like to prepare the dough, separate into two balls, shape it into a disc, and store in my refrigerator for up to 3 days, or my freezer for a month. When you are ready to use it, allow it to come to room temperature and roll it out. You can also roll it out and form to the dish, then store in the fridge up to 3 days too.
- Don’t skip the parbake! This is a pretty rich filling, and a parbake really helps the pie crust bake completely.
- The cream and sherry at the end are optional. You technically COULD eat this dish without them. I would encourage you to consider using coconut cream, though, if you need a dairy free option. That little bit of cream really adds to the richness. Also, the sherry really adds to the depth of flavor, and the alcohol cooks off.
- This is a recipe that really benefits from a mise en place. Try to gather everything you need ahead of time. Chop, measure, and prepare all your ingredients before you start cooking.
- While I strongly recommend the DIY flour blend for the pie crust, you can really use any gluten free flour blend to thicken the filling. I have used the DIY blend and Bob’s Red Mill 1 to 1, and both were fine.
- Did you know you can buy tomato paste in tubes?? When my husband and I figured this out, it was a game changer for us for recipes like this that calls for a small amount. It keeps in the fridge for weeks! Much better than buying a small can and wasting most of it.
Incredibly Flavorful Gluten Free Chicken Pot Pie
Between the flaky, buttery pie crust and the rich, flavorful filling, this gluten-free chicken pot pie is decadent!
- Prep Time: 90 minutes
- Cook Time: 60 minutes
- Total Time: 2.5 hours
- Yield: 6–8 servings 1x
- Category: Main Dish
- Diet: Gluten Free
Ingredients
1 Gluten Free Pie Crust Recipe, which is enough for the double crust this recipe requires. Please use the DIY GF Flour blend for the crust for the best flavor!
4 TBS (55g) unsalted butter
1 white or yellow onion, diced fine
2 average sized carrots, peeled and chopped into 1/4 inch chunks
1 celery rib, sliced in 1/4 inch chunks
Salt and pepper
1 tsp tomato paste (did you know you can buy it in a tube??)
1 tsp minced fresh thyme
1 1/2 ounces (1/3 cup) gluten-free flour blend
2 cups (16 ounces) chicken broth (I really like to use bone broth for the added nutritional value)
1 1/2 pounds boneless, skinless chicken breasts and/or thighs, trimmed (cook’s preference!)
1/2 cup (114g) frozen green peas
1/4 cup (56 ounces) heavy cream or coconut cream (the kind from a can)
1 TBS dry sherry (cooking sherry is just fine!)
2 TBS cornmeal or GF multigrain hot cereal mix
1 egg (for egg wash)
Instructions
- Prepare the pie dough crust following the recipe found here. You will have enough dough for a double layer pie, which is what we are making. Preheat the oven to 375 degrees. Line your pie dish with the bottom layer of dough and poke holes in the bottom with a fork. Bake the pie crust in the preheated oven for 10 – 15 minutes until it is parbaked and just turning golden.
- Gather all of the ingredients you will need for the filling. This is a recipe that benefits from a mise en place, in which you chop and measure out all of your ingredients ahead of time.
- In a Dutch oven, melt the butter over medium heat. Add onion, carrots, celery, ¼ tsp salt, and ¼ tsp of pepper and cook until tender and lightly browned, about 8 minutes. Stir in the tomato paste and thyme and cook until brown, about 2 minutes. Stir in the GF flour blend and cook until golden, about 1 minute.
- Slowly whisk in the chicken bone broth until no lumps remain. Add raw, whole chicken breast, cover, and bring to simmer. Reduce heat to medium-low and continue to simmer, covered, stirring occasionally, until the chicken reaches an internal temperature of 160 degrees F for breasts and 175 degrees F for thighs. The sauce will also be thickening while the chicken cooks, which is another reason to keep stirring and checking on things. This takes about 15 – 18 minutes.
- Remove pot from heat. Transfer chicken to a large bowl and let cool slightly. Shred the chicken into bite sized pieces using two forks or a hand mixer with beater attachments. If you use a hand mixer with beater attachments, you will want to ensure you use a bowl with deeper sides.
- Stir the peas, heavy cream, and sherry into the thickened sauce. Stir the shredded chicken back into the sauce and ensure to include any accumulated juices. Season with salt and pepper to taste.
- Turn the heat of the oven up to 400 degrees. Into the bottom of the parbaked pie crust, sprinkle the cornmeal or GF hot cereal mix. This will help the bottom crust to bake completely and not get too saturated in gravy. Pour the chicken and gravy mixture into the prepared, parbaked pie shell. Roll the remaining pie crust onto a surface dusted with starch and cut into a circle. If you have a second pie dish, you can turn it over and use the dish as a guide to cut the circle. Transfer the circle of dough on top of the filling and trim any excess. Cut 4 vents in the top of the top layer of pie crust. Scramble one egg, add 1 tsp of water and a pinch of salt, and brush the entire pie crust with the egg wash.
- Bake the pie in the 400 degree oven for 15 minutes, then reduce to 375 degrees and continue cooking for 30 – 40 more minutes. You will know the crust is done when it has puffed up a bit and turned a rich, golden brown. The filling will also be a bit bubbly. Take the pie out of the oven at this point, let rest for about 10 minutes, then serve.
