The Best Gluten-Free Chicken Pot Pie with Flaky Gluten-Free Crust!

I’ve REALLY missed chicken pot pie in this past gluten-free decade of life! It’s a comfort food like no other, but I was far too lazy to figure out how to make a comparable gluten-free crust on my own. Cue this recipe for killer flaky gluten-free crust and all of a sudden my pot pie dreams became a reality!

I know we’re supposed to be doing juice cleanses and whole 30 in the new year, but the weather is sunny Los Angeles has finally chilled down and I plan to take full advantage of warm, hearty foods during the brief “winter” we have. Take that peer pressure resolutions!!

My toddler daughter was so impatient for this pot pie to cool that she was blowing on it while I was shooting and completely fell off the chair! One fat lip later, she was enjoying her first homemade chicken pot pie. Life could be worse;)

Super Flaky Gluten-Free Pie Crust! (makes 1 layer of crust - double recipe for pot pies)

 

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Simply the best gluten-free super flaky pie crust!

Author: Crystal Cartier

Recipe type: Comfort Food, Dessert

Cuisine: Gluten-Free, Vegetarian, Holiday

Ingredients

• 1½ cups all purpose gluten-free flour (again I use Bob's Red Mill)
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 6 Tablespoon butter, chopped and chilled
• ½ cup full-fat sour cream
• Ice water by small spoonfuls only if necessary

Instructions

1. Mix flour, baking soda, and sea salt in a large bowl. Add chilled butter and coat chunks with flour. Flatten chunks of butter between your thumb and fingers. Mix in sour cream then knead dough until it starts to come together, adding tiny spoonfuls of ice water if needed until the dough holds together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
2. Placed chilled dough on a floured sheet of parchment. Place a second sheet of parchment over the dough and roll it out into a thick rectangular. Then fold the dough over onto itself in thirds like a letter. Do this twice more then roll it out into a round large enough to use in your particular pie dish.
3. Some people drape the rolled out crust over a rolling pin and then drape it into the pie dish. I have little luck with that so I use on of the sheets of parchment to support the dough, drape it over the dish, then carefully peel off the parchment and gently work the dough into the corners. Tuck the extra dough at the rim under itself and crimp the entire edge with your thumb and finger.
4. Cover crust with plastic wrap and refrigerate for at least an hour and up to several days.
5. **For top crust, roll out into a round between parchment and refrigerate until ready to use.

3.5.3229

The Best Gluten-Free Chicken Pot Pie with Flaky Gluten-Free Crust!

 

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Gluten-free extra flaky chicken pot pie to die for!

Author: Crystal Cartier

Recipe type: Gluten-Free, Comfort Food

Cuisine: Entrée

Ingredients

• 2 cups diced (not peeled) dutch cold baby potatoes
• 1½ cups sliced carrots
• ⅔ cup butter
• 8 ounces sliced mushrooms
• ½ cup diced celery
• 1 chopped medium onion
• 1 cup all-purpose gluten-free flour (I use Bob's Red Mill)
• 2½ teaspoons sea salt
• ½ teaspoon ground pepper
• 2 teaspoons dried thyme
• 2 teaspoons minced fresh rosemary
• 3 cups bone chicken broth
• 1½ cups whole milk
• 2½ pounds cubed chicken
• 1 cup frozen peas
• 2 x Super Flaky Gluten-Free Pie Crust
• 1 egg lightly beaten to brush top crust

Instructions

1. Preheat oven to 425 degrees.
2. Boil carrots and potatoes in a large pot for 8 minutes or so until slightly more tender but still fairly crisp. Drain and reserve.
3. In pot, melt butter and saute onion, celery, and mushroom until tender. Add flour, salt, pepper, thyme and rosemary and stir well. Slowly stir in broth and milk and bring to a boil. Simmer, stirring constantly until mixture thickens. Remove from heat and stir in chicken, peas, and potato/carrot mixture.
4. Remove pie crust in pie dish from fridge. Fill crust with pot pie filling. Cut slits or use a cookie cutter on top pie crust then and drape top pie crust over the pie. Trim and press crust to seal together with the bottom crust.
5. Place on a baking sheet (in case of spill over) and bake for for 35 minutes. Brush top of pie with egg and bake 3-5 minutes more if you want that lovely sheen on top. Let cool for 10 minutes before slicing.
6. **Can be full assembled then frozen unbaked. Let sit at room temperature for 30 minutes before baking in a 425 degree preheated oven for 80 minutes or until bubbly and golden. Should be heated to internal temperature of 165 degrees.

3.5.3229