For the Flaky Gluten-Free Pie Crust

Crafting a delectable gluten-free pie crust is key to this pot pie’s success. Ensure your butter and water are very cold for the flakiest texture.

• ▢ 2 ½ cups gluten-free all-purpose flour with xanthan gum, plus more for rolling
• ▢ ½ teaspoon salt more or less to taste
• ▢ 2 4-ounce sticks unsalted butter 8 ounces total, cut into ½-inch cubes, very cold
• ▢ 1 teaspoon apple cider vinegar
• ▢ ⅓ cup cold water up to ½ cup if needed, ice cold

For the Rich Pot Pie Filling

This savory filling is the heart of your pot pie, loaded with tender chicken and a colorful mix of vegetables in a luscious, herb-infused gravy.

• ▢ 2 cups low-sodium chicken broth or gluten-free chicken stock, ensure it’s gluten-free (see Notes)
• ▢ 2 small red potatoes approximately 4-5 ounces each, chopped into bite-sized pieces
• ▢ 1 medium stalk celery diced, approximately ½ cup
• ▢ 1 medium carrot finely chopped, approximately ½ cup
• ▢ ½ cup diced yellow onion
• ▢ ½ cup frozen peas
• ▢ 2 cups chopped roasted chicken or any cooked chicken, shredded or diced
• ▢ 4 tablespoons unsalted butter
• ▢ 4 tablespoons gluten-free all-purpose flour with xanthan gum
• ▢ ½ cup milk or half and half, at room temperature
• ▢ 1 tablespoon dried sage crumbled, not fresh or ground (see Notes)
• ▢ 1 tablespoon dried thyme
• ▢ 1 pinch nutmeg freshly grated if possible, for best flavor
• ▢ salt to taste
• ▢ freshly ground black pepper to taste

For the Flaky Gluten-Free Pie Crust

Follow these steps carefully to create a beautifully flaky and tender gluten-free pie crust that forms the perfect foundation for your pot pie.

• In the bowl of your food processor, combine 2 ½ cups gluten-free all-purpose flour and ½ teaspoon salt. Pulse the mixture a few times until the dry ingredients are just combined. This ensures an even distribution of salt.
• Add the 2 4-ounce sticks of very cold, unsalted butter (which you’ve previously cut into ½-inch cubes) to the food processor bowl. Pulse the mixture in short bursts until it becomes crumbly, resembling coarse sand with visible pea-sized chunks of butter still remaining. These butter pieces are crucial for a flaky crust.
• Drizzle 1 teaspoon of apple cider vinegar over the crumbly flour and butter mixture. The vinegar helps tenderize the dough and contributes to a better texture.
• Turn the food processor on to low speed. While it’s running, slowly pour the ⅓ cup of ice-cold water through the feed tube. Continue processing just until the dough is well-mixed but still lumpy and shaggy. It should not be smooth. The dough is ready when no dry flour remains, and it sticks together easily when pinched. Be very careful not to add too much water or over-mix the dough, as this can lead to a tough crust. You may add up to an additional 2 tablespoons of cold water if the dough is still too dry to come together.
• Lightly flour a clean, flat work surface with gluten-free flour. Transfer the dough mixture from the food processor to this floured surface. Gently shape the dough into a single ball, then divide the ball into two equal halves. Handle the dough as little as possible to avoid overworking it, which can hinder flakiness.
• Form each dough half into a flat disc. Wrap each disc tightly in plastic wrap. Place the wrapped dough discs in the refrigerator and chill for at least 30 minutes, or up to 48 hours. This chilling process is essential for the dough to firm up and for the flour to fully hydrate, making it much easier to roll. Refer to the Notes section below if you wish to freeze the dough for longer storage.
• When you are ready to prepare your pot pie, remove the dough discs from the refrigerator. Let them sit at room temperature for 10 to 20 minutes, or until they are slightly softened and pliable enough to roll without excessive cracking.
• Spread a piece of parchment paper out on your flat work surface and lightly flour it. Unwrap one of the dough discs and place it on the floured parchment paper. You can also place another piece of parchment paper on top of the dough to prevent sticking to the rolling pin.
• Using your rolling pin, carefully roll the dough out into an evenly thick disc, large enough to fit into a 9-inch pie plate and extend slightly beyond its edges. Lightly flour your rolling pin as needed if the dough starts to stick. If the dough cracks significantly, let it rest for another 5 to 10 minutes at room temperature. Minor cracks along the edges are common with gluten-free dough; simply pinch and patch any tears as you go.
• Gently lift the rolled dough disc off the parchment paper. Center it over your pie plate and carefully press the dough onto the bottom of the plate, into the corners, and up the edges, forming the bottom crust for your pot pie. Trim any excess dough, leaving about a ½-inch overhang.
• Using the tines of a fork, gently poke small vent holes across the entire bottom pie crust. This allows steam to escape during baking and helps prevent the crust from puffing up or becoming soggy. Be careful not to make too many holes or make them too large. Set the prepared pie dish and the remaining rolled dough disc aside.

For the Hearty Pot Pie Filling

This section guides you through creating the rich, savory filling that makes this chicken pot pie so irresistible.

• Preheat your oven to 400° Fahrenheit (200°C). Position an oven rack in the center of the oven to ensure even baking of the pie.
• Place a large saucepan on your stovetop over medium-high heat. Add 2 cups of low-sodium chicken broth, the 2 small red potatoes (chopped), 1 medium stalk of celery (diced), 1 medium carrot (finely chopped), ½ cup of diced yellow onion, and ½ cup of frozen peas to the saucepan. Stir all the ingredients well to combine, then bring the liquid to a rolling boil.
• Once the broth begins to boil, immediately reduce the heat to low. Allow the broth and vegetables to simmer for 10 minutes, or until the potatoes are just fork-tender. You want them cooked but still holding their shape.
• When the potatoes are tender, stir in the 2 cups of chopped roasted chicken. Continue to simmer the mixture for another 5 to 10 minutes, just until the chicken and peas are thoroughly warmed through. Remove the saucepan from the heat and set aside while you prepare the roux.
• In a separate small saucepan, heat 4 tablespoons of unsalted butter over medium-high heat on the stovetop. Let the butter melt completely, swirling and tilting the saucepan occasionally to distribute the melted butter across the bottom surface.
• Once the butter is fully melted, sprinkle 4 tablespoons of gluten-free all-purpose flour into the saucepan. Vigorously whisk the flour into the melted butter until it forms a smooth, paste-like roux. Continue to cook this mixture, stirring occasionally, for 2-3 minutes until the roux achieves a light golden color and smells slightly nutty. This cooking time helps to remove the raw flour taste.
• Remove the saucepan with the roux from the heat. Let it cool slightly for about 1 minute. Then, slowly add ½ cup of room temperature milk (or half and half), whisking constantly as you pour. This continuous whisking is vital for ensuring the sauce is completely smooth and free of lumps. Once fully incorporated, return the saucepan to low heat.
• Into the milk and roux mixture, add 1 tablespoon of dried sage, 1 tablespoon of dried thyme, 1 pinch of nutmeg, salt (to taste), and freshly ground black pepper (to taste). Whisk vigorously to fully incorporate these wonderful aromatics. Simmer the mixture, whisking constantly, for a few minutes until it thickens to a rich gravy consistency.
• Once the gravy has thickened, pour it into the large saucepan containing the chicken and vegetables. Whisk thoroughly until both mixtures are completely combined into one smooth, creamy, and flavorful filling. Then, carefully pour this delicious filling into your prepared pie plate, filling the bottom pie crust evenly.
• Carefully lift the remaining rolled dough disc off its parchment paper. Center it over the filled pie plate. Gently place the dough onto the pie plate, ensuring it completely covers the filling and extends over the edges of the plate.
• Carefully tuck the edge of the top crust behind the edge of the bottom crust, creating a neat, sealed perimeter. Then, use the tines of a fork to gently press the crusts’ edges together all around the pie, making sure to seal the entire circumference. This helps contain the filling and creates a beautiful crimped edge.
• Create several small vent holes or decorative slits in the center of the top crust using a fork or a sharp paring knife. These vents are crucial for allowing steam to escape during baking, preventing the crust from becoming soggy and ensuring the filling bubbles nicely.

To Bake and Serve Your Perfect Gluten-Free Chicken Pot Pie

The final steps to baking and enjoying your homemade, comforting chicken pot pie!

• Place the assembled pot pie on the center rack in your preheated 400°F (200°C) oven. Bake the pot pie for an initial 35 minutes. After this time, begin checking for doneness. Continue baking as needed, checking the pot pie regularly every 5-10 minutes, until the filling is visibly hot and bubbling through the vents, and the crust has turned a beautiful golden brown color. If the crust begins to brown too quickly, you can loosely tent it with aluminum foil.
• Once your pot pie is baked to perfection with a golden, flaky crust and bubbling filling, carefully remove it from the oven and set it aside on a wire rack. Let the pot pie rest for at least 5 minutes before slicing and serving. This resting time allows the filling to set slightly, preventing it from running out when you cut into it, and makes for cleaner slices. Serve hot and enjoy the comforting goodness!

• Choosing Gluten-Free Chicken Broth: It’s crucial to be mindful of your ingredients when cooking gluten-free. Not all varieties of chicken broth or stock are gluten-free, as some brands may use flavorings, thickeners, or preservatives that contain gluten. Always double-check the ingredient list and certifications on your chicken broth packaging to ensure it is explicitly labeled “gluten-free.”
• The Right Sage for Flavor: For this recipe, it’s imperative to use dried, crumbled sage and NOT fresh or ground sage powder. Fresh sage has a much stronger, more herbaceous flavor that can overpower the delicate balance of the dish, and it may even tint your filling an undesirable green color. Ground sage, being very concentrated, also tends to be too potent. Dried, crumbled sage provides the classic, comforting aroma and taste without being overwhelming.
• Making it Dairy-Free: To easily adapt this recipe for a dairy-free diet, make two simple substitutions:
  • Replace the unsalted butter in both the crust and the filling roux with a high-quality plant-based butter (like Miyoko’s Kitchen or Earth Balance sticks).
  • Substitute the milk or half-and-half in the filling with unsweetened almond milk or another neutral-flavored plant-based milk. Ensure it’s at room temperature before adding to the roux.
• Crafting a Vegetarian Version: This chicken pot pie can be wonderfully transformed into a hearty vegetarian meal.
  • Replace the 2 cups of chopped roasted chicken with 2 cups of your preferred meat alternative (such as cooked plant-based “chicken” strips, chickpeas, or firm tofu) or simply add an extra 2 cups of chopped vegetables like mushrooms, corn, green beans, or even cooked lentils.
  • Swap the chicken broth for an equal amount of certified gluten-free vegetable broth.
• For a Delicious Vegan Pot Pie: Combine the dairy-free and vegetarian modifications for a completely vegan dish.
  • Use plant-based butter for the crust and roux.
  • Replace milk with unsweetened almond milk or another dairy-free alternative.
  • Use gluten-free vegetable broth instead of chicken broth.
  • Substitute the chicken with a plant-based meat alternative or a generous mix of extra vegetables and legumes.

Freezer Options for Meal Prep

Preparing this pot pie ahead of time and freezing it is a fantastic way to enjoy a homemade meal with minimal effort on busy days.

• To Freeze Dough Discs: After forming your dough into two flat discs and wrapping them in plastic wrap, place them in the freezer for about 30 minutes to firm up quickly. Once firm, transfer the wrapped discs to sealable freezer bags. You can freeze these dough discs for up to 3 months. When you’re ready to use them, remember to defrost them completely in the refrigerator overnight before rolling them out as instructed in the recipe.
• To Freeze a Prepared (Unbaked) Pot Pie: Assemble the entire pot pie up to the point of baking, but ensure the filling has cooled completely before covering it with the top crust. Once the top crust is in place, wrap the entire pie securely first with plastic wrap, then with a layer of heavy-duty aluminum foil. Label with the date. Place the wrapped pot pie in the freezer and keep frozen for up to 2 months. When you’re ready to bake, transfer the frozen pie to the refrigerator and allow it to defrost completely (this typically takes 24-48 hours). Once thawed, remove the plastic wrap and foil, and follow the baking instructions provided above. Pro tip: I often use a disposable aluminum pie plate for freezing so my nicer ceramic pie plates aren’t tied up in the freezer for weeks!