Creamy gluten-free chicken pot pie with a flaky gluten-free pie crust tastes just as good as you remember it. Peas, carrots, potatoes and chicken in a creamy gravy between two layers of buttery pie crust. It’s almost too good to be true!
Making savory gluten-free dishes is not always as challenging as making gluten-free baked goods. In many dishes you can just swap the rice for the pasta, or use gluten-free pasta. That is not the case for gluten-free chicken pot pie.
First you have the crust. Gluten-free pie crust is its own beast. It has to be flaky and tender, AND not fall apart into a pile of crumbs. It has taken me a long time to come up with a gluten-free pie crust that I love.
Normally I am an all-purpose gluten-free flour gal. I have my own rice flour blend that I love for cakes and cookies, but you need something a little different to make a good pie crust. Sorry, but that means saying good-bye to your favorite all-purpose gluten-free flour, but just for this recipe.
The crust is made with a combination of sorghum, millet, rice, and tapioca flours. They give it a great texture and flavor. I use all butter, which gives the crust awesome flavor and a nice flake, but if you have to stay away from dairy you can use your favorite butter substitute.
How you cut the butter into the flours is really important to getting a great flaky crust. There are some step by step photos in my all-butter gluten-free pie crust recipe so that you can see exactly what you are looking for.
Now on to the filling. Oh, the creamy filling! With tender potatoes, fresh carrots, and sweet peas. Normally the filling is thickened with a flour roux, but instead I use rice flour. You can also use any all-purpose gum-free gluten-free blend that is rice flour based.
Once you have all your ingredients chopped and diced it is really easy to make the filling. Sauté all the vegetables in butter, and then you add the flour and cook it to cook out the starchy floury flavor (and add a great nutty flavor.)
Add some broth, a little bit of milk (again, if going dairy-free just use an unsweetened almond, cashew, soy, etc. milk) and cook until it is thick and creamy.
Does making a double crusted pie seem like too much work? You can make the filling soup-style and make pie crust toppers. So easy, just roll out the pie crust and cut it into rounds the size of your bowls. Bake it at 375°F for 18-20 minutes or until it is golden brown.
You could just skip the flaky, buttery, tender crust too, but why would you want to do that?
So here you go, a gluten-free chicken pot pie recipe just like grandma used to make.
Linked up at Gluten-Free Wednesdays
Linked up at Simple Sundays