Gluten-Free Chicken Pot Pie (Beginner Friendly)

Servings: 10

Prep Time: 15

Cook Time: 50

Total Time: 1 5

This gluten-free chicken pot pie has all the flavors of the classic recipe, including that buttery-soft crust and rich filling you'll love!

5 from 15 votes

In a large mixing bowl or the bowl of your food processor with the dough blade, add the flour, salt, butter, and egg. Process until a thick dough forms. Through the top opening, add one tablespoon of water at a time until a dough ball forms.
Remove from the food processor onto a lightly floured surface, roll the dough into a ball, and divide the dough into 2 balls.

Wrap the 2 balls of dough in plastic wrap and refrigerate for 20 minutes to 1 hour.

Meanwhile, cook the filling by heating up the oil in a large pan. Add the onions and celery, and cook for 3 to 5 minutes until the onions have softened and are translucent. Add the garlic powder, paprika, and poultry seasoning, and stir.
Add the mixed vegetables, cooked chicken, and chicken stock to the pan and stir to cook and heat everything through for about 5 minutes. Add the milk, stir, reduce the heat to medium-low, and bring to a simmer.
Make a slurry by mixing the cornstarch and water in a small bowl. Add it to the pan and combine. Simmer for an additional 3 minutes covered and turn off the heat.

Preheat the oven to 425F and place the oven rack in the middle of the oven. Grease or spray an oven-safe 9-inch round pie dish.

On a lightly floured surface or between two pieces of parchment paper, roll out one dough ball into a round shape, about ½ inch bigger in diameter than the pie plate, about ¼ inch in thickness. Remove one of the sheets of parchment paper and flip the dough onto the prepared pie plate. With your fingertips, lightly press against the sides and let the extra dough fall over the sides. You'll crimp it with the top later. Place the pie plate on a baking sheet.
Roll out the second ball of dough, in the same manner, and set aside. This is the top of the pie.
Transfer the filling to the pie plate, and gently lift the second pie crust with the parchment paper, flip it over on top of the filling, and cover.
Crimp the edges all around the pie to seal the top, using your finger tips or a fork. With a sharp knife, make a cross-shaped opening at the top of the pie to let the steam vent out. Lightly brush some milk over the top of the pie to make it shiny.

Bake the chicken pot pie on the baking sheet for 40 minutes, until the top is golden brown. Remove the baking sheet from the oven and allow the pie to rest for 10 minutes before serving.

If your gluten-free flour mix does not have xanthan gum, which is needed for binding the flour ingredients, add ½ teaspoon of xanthan gum to the dry ingredients.
Use two cans of mixed vegetables, drained and rinsed, or thaw out the frozen mix before using. The classic mix includes carrots, corn, and peas.
You can also make this recipe inside individual 4 to 6-inch ramekins by rolling out the dough into smaller shaped rounds and following the rest of the directions in the recipe.