Gluten Free Chicken Pot Pie with Flaky Crust
This gluten free chicken pot pie has a creamy chicken and vegetable filling topped with a flaky, golden homemade crust. The filling comes together in one pot, and both the filling and dough can be made ahead for easier prep.
Ingredients
Flaky Gluten-Free Pie Dough
- ⅔ cup 100g tapioca starch
- ½ cup 60g oat flour
- ½ cup 70g millet flour
- ½ teaspoon fine salt
- ½ teaspoon ground psyllium husk
- ½ teaspoon aluminum-free baking powder
- ½ cup 115g cold lard, cubed
- 4 to 6 tablespoons ice-cold water
- 2 teaspoons apple cider vinegar
- 1 large egg separated, yolk reserved for brushing
- Extra oat flour millet flour, or white rice flour, for dusting
Filling
- 2 tablespoons olive oil
- ½ pound boneless skinless chicken breasts, cut into bite-sized pieces
- ½ pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2 ribs celery cut into ½-inch dice
- 2 large carrots peeled and cut into ½-inch dice
- 1 yellow onion finely diced
- ⅓ cup 42g chickpea flour
- 1¼ cups low-sodium chicken broth
- 1 cup unsweetened cashew milk
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ⅔ cup frozen peas
- Salt and black pepper to taste
Instructions
- Mix the oat flour, millet flour, tapioca starch, salt, psyllium husk, and baking powder in a medium bowl.
- Add the cold lard and cut it into the flour until mostly pea-sized pieces remain.
- Stir the apple cider vinegar into the ice water. Add the egg white and about 3 tablespoons of the water mixture to the flour, adding more water as needed until the dough holds together.
- Gently knead the dough into a ball, pat it into a rectangle on lightly floured baking paper, wrap tightly, and refrigerate for at least 30 minutes.
- Mix the reserved egg yolk with a splash of water and refrigerate until needed.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Cook the chicken for 3 to 5 minutes, until no longer pink, then remove from the pot.
- Add the remaining olive oil, celery, carrots, onion, and a splash of water. Cook for 5 to 8 minutes, stirring often, until slightly softened.
- Return the chicken to the pot, sprinkle with chickpea flour, and stir to coat.
- Add the chicken broth, cashew milk, thyme, and sage. Bring to a simmer and cook for 5 to 10 minutes, stirring occasionally, until thickened.
- Remove from the heat, stir in the peas, and season with salt and pepper. Pour into a deep pie dish and cool for 30 minutes.
- Preheat the oven to 420°F. Roll the chilled dough into a 12 x 8-inch rectangle, fold into thirds, and repeat the rolling and folding once more.
- Shape the dough into a disk and roll into a circle a few inches wider than the pie dish. Place over the filling, trim to a 1-inch overhang, fold and crimp the edges, then brush with the egg yolk mixture and cut a few slits in the center.
- Bake at 420°F for 30 to 40 minutes, until deeply golden and crisp. Cool for 10 minutes before slicing and serving.
Video
Notes
- Storage: Store cooled leftovers in the fridge for up to 3 days in the pie dish, covered with foil.
- Reheating: Reheat the pie in an oven preheated to 350°F. Have it covered with foil for the first 20 minutes (to prevent the crust burning), then remove the foil and heat for a further 5-10 minutes until the filling is piping hot and the pastry is crisp.
- Gluten-free pie doughs need a bit more liquid than wheat-based doughs to get the best result. So, if you’re used to working with conventional pie dough, this dough may seem a bit softer than what you’re used to.
- If at any point when you’re making or working with the pie dough and it starts to feel warm (or the fat feels soft), place it into the freezer for 10 minutes to chill.
- After cutting the lard into the dry mixture, I like to place the bowl into the freezer for 10 minutes so everything can chill down before adding the liquids. This will help the fat stay solid, giving you flakier pastry.
- It’s important to let the filling cool slightly so that once the pie dough is placed on top of it, the fat in the pastry doesn’t immediately start to melt. This will ensure a flaky pastry. You can also let the filling cool fully then store in an airtight container in the refrigerator for up to 3 days before using it.
- If you like a wetter pie filling, you can add an extra chicken broth to adjust the texture to your liking.