Gluten-Free Chicken Pot Pie with Double Crust
A creamy chicken and vegetable filling baked between two gluten-free pie crusts. Use store-bought crusts labeled gluten-free, or make the sour cream pie crust.
Yield8 servings
Prep30 min
Cook35 min
Total2 h 35 min
Ingredients
Gluten-Free Crust
- 2 gluten-free pie crusts; dairy-free option
Filling
- 480 ml (2 cups) cooked chopped gluten-free chicken
- 1 large potato, peeled and diced
- 480 ml (2 cups) frozen mixed vegetables (peas, carrots, corn, green beans)
- 240 ml (1 cup) water
- 15 ml (3 tsp) butter; dairy-free use dairy-free margarine
- 80 ml (1/3 cup) gluten-free all-purpose flour
- 5 ml (1 tsp) salt
- 1.25 ml (1/4 tsp) ground black pepper
- 5 ml (1 tsp) dried thyme
- 10 ml (2 tsp) onion powder
- 360 ml (1 1/2 cups) gluten-free chicken broth
- 160 ml (2/3 cup) milk; dairy-free use unsweetened almond or coconut milk
Egg Wash
- 1 large egg
- 15 ml (1 Tbsp) water
Method
- Prepare 2 gluten-free pie crusts, including chilling.
- Place a baking sheet on the lowest oven rack. Preheat oven to 220°C/425°F. Grease a 23-cm (9-inch) pie dish with gluten-free cooking spray. Fit one crust into the dish and smooth.
- In a large pot, combine the diced potato and frozen vegetables with 240 ml (1 cup) water. Cover and cook over medium heat 10–15 min, until potatoes are soft. Drain and set aside.
- In the same pot over medium heat, melt the butter. In a small bowl, whisk the milk with the gluten-free flour until smooth; add to the pot with the salt, pepper, thyme, and onion powder, whisking continuously until smooth.
- Add the chicken broth; cook, stirring frequently, until thickened. Remove from heat.
- Stir in the chopped chicken and the drained vegetables. Pour the filling into the crust-lined pie dish.
- Place the second crust over the filling; pinch edges to seal and cut slits in the top.
- Whisk the egg with 15 ml (1 Tbsp) water; brush over the top crust.
- Set the pie on the hot baking sheet on the lowest rack. Bake 30–35 min, until golden brown and the internal temperature reaches 75°C/165°F. Rest 10 min before slicing and serving.
Notes
- Use certified gluten-free cooking spray.
- If using rotisserie chicken, ensure seasonings are gluten-free.
- For a thicker filling, whisk 30 ml (2 Tbsp) cornstarch into 60 ml (1/4 cup) water and stir into the filling.
- Baking on a preheated baking sheet on the lowest rack helps prevent a soggy bottom.
- Apply egg wash for a golden crust; if avoiding eggs, brush the top with milk.
Storage
- Refrigerate leftovers, covered, for up to 3 days; reheat in the microwave or oven.
- To freeze baked or unbaked pies, assemble in freezer-safe or aluminum pie pans. Wrap tightly in plastic wrap, then in aluminum foil; freeze 2–3 months. Bake from frozen by adding about 20 min to the baking time, or thaw in the refrigerator and bake as directed.
Read labels and use packaged or processed ingredients that are certified gluten-free.
