One of my favorite foods from my childhood was chicken pot pie. For years after I was diagnosed with Celiac Disease I went without having it because it was so hard to find gluten free. Once I learned more about cooking in culinary school I realized it isn’t that hard to make a gluten free pie crust and have mastered the classic chicken pot pie ever since.
Gluten Free Crust Tips:
To make a good chicken pot pie you need a good crust. I make mine from scratch, but being gluten free it can be a little tricky, so here are some tips:
- Use a gluten free 1-1 flour with xanthan gum in it. This helps bind the flour together and mimics gluten. I like both King Arthur’s and Bob’s Redmill 1-1 flour.
- Use a food processor to help combine everything.
- Roll out the dough on parchment or a mat so you can easily lift it up.
- Make sure you let it come to temperature for five minutes outside of the fridge before working with the dough. Too cold of butter in a gluten free crust makes it difficult to roll out!
Follow my gluten free pie crust recipe for ease!
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SERVINGS: 6
- PREP TIME: 30 Mins
- COOK TIME: 1 Hr
- TOTAL TIME: 1 Hr 30 Min
Ingredients:
Filling:
- 1/3 cup butter
- Onion diced
- 4 carrots diced
- 3 celery diced
- 6 garlic minced
- 4 sprigs sage leaves only, minced
- 10 springs thyme, minced
- 1/3 cup gluten free flour
- 1 c white wine
- 1.25 c chicken stock
- 1 lb cooked chickenchopped
- Salt and pepper
- 1 egg, whisked for wash
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Work in batches to make the two batches of dough. In a food processor, add the flour and salt and pulse a few times to combine. Add the cold butter and pulse until combined and butter is in small pieces the size of small beans. Turn on the food processor and add 2-4 tbsp of cold water until a dough forms, adding 1 tbsp at a time. Stop once a dough is formed.
STEP 3.
Flour your counter and turn the dough out on the counter. Using your hands, form the dough into a disk, then wrap in plastic wrap. Refrigerate for 30 minutes before rolling out, and up to two days in advance. If refrigerating longer than 30 minutes, let it sit at room temp for 5-10 minutes before rolling out. Sprinkle in the flour and coat the vegetables.
STEP 4.
Deglaze with the white wine and bring up to a simmer and reduce by half. Pour in the chicken stock and bring up to a simmer. Season with salt and pepper to taste. Stir in the shredded chicken. Simmer until it is thickened, then turn off the heat.
STEP 5.
On a mat or parchment paper, roll out the first portion of dough. Be patient, it will probably crack at some point, you can patch it later. Roll out thin enough to fit a 9 inch pie pan. Place into a buttered pie pan and cut off excess from the edges and patch up if needed.
Pour in the filling.
Roll out the second dough portion and top on the pie. Cut off excess dough from the edges and crimp the edges together. Poke the top with a knife a few times to help steam release.
Brush the top with egg wash to make golden brown.
STEP 6.
Transfer to the oven and bake for 40-45 minutes, until golden brown. Remove from the oven once golden, cool for 10 minutes, then slice and serve!
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