Gluten-Free Chicken Pot Pie with Butter Crust
Creamy chicken and vegetable filling topped with a flaky gluten-free butter crust. Tender shredded chicken thighs simmer with carrots, celery, onion, and mushrooms in a rich broth-cream sauce, then baked under a homemade pastry crust until golden. Comfort food classic made accessible for gluten-free diets. Serve for weeknight dinners or casual entertaining.
Ingredients
- 3 whole chicken thigh, boneless skinless, rawchicken breast3whole
leaner, drier
- 1 quart chicken broth, free range
- 2 cup carrot, diced
- 2 cup celery, diced
- 1 cup onion, diced
- 2 tsp Primal Palate garlic and herb seasoning
- 1 cup mushroom, white, sliced
- 1 cup heavy whipping cream, organic
- 2 cup pea, green, frozen
- 2 ½ cup gluten-free flourall-purpose flour2.5cupadds gluten
traditional option
- 4 oz butter, unsalted, cold, cubed
- 5 tbsp palm oil shortening, organiccoconut oil1:1vegan
higher smoke point
- 1 ½ tsp himalayan pink salt
- 1 tsp baking powder
- ½ cup water, cold
- 1 whole egg, for wash
Instructions
- 1
Add chicken thighs and broth to pot, heat over medium until boiling.
- 2
Add carrots, celery, and onion, stir to combine.
- 3
Reduce heat to medium-low, add mushrooms, stir.
- 4
Simmer until chicken shreds easily with a fork.
- 5
Cube cold butter, pulse with flour in food processor until crumbly.
- 6
Add palm shortening, salt, and baking powder, pulse to combine.
- 7
Add cold water, pulse until dough forms, transfer to bowl.
- 8
Add additional water 1 tablespoon at a time until dough rolls without crumbling.
- 9
Form two dough balls, wrap in plastic, refrigerate.
- 10
Remove chicken from pot, shred with fork.
- 11
Return chicken to pot, season with garlic and herb blend.
- 12
Stir in heavy cream and 2 tablespoons gluten-free flour.
- 13
Cook on medium-low for 10 minutes until thickened.
- 14
Add frozen peas, stir, cook 10 more minutes.
- 15
Preheat oven to 375 F.
- 16
Pour filling into souffle dishes.
- 17
Roll dough to 1/4 inch thickness, place over each dish.
- 18
Slit center of crust with knife for steam.
- 19
Brush with egg wash, bake 20-30 minutes until golden.
Tips
Keep all crust ingredients cold for a flakier texture. Cut butter into small cubes and chill water before starting.
Simmer chicken until just tender to avoid drying out when shredded. Cooking time varies by thigh size, typically 20-30 minutes.
Vent the crust before baking to prevent soggy bottoms and allow steam to escape evenly.
Good to Know
Cool completely, cover, refrigerate up to 3 days. Individual souffle dishes stack well in containers.
Prepare dough balls and filling separately up to 1 day ahead. Refrigerate filling, wrap dough. Assemble and bake fresh.
Serve hot directly from oven in souffle dishes. Pairs with green salad or roasted vegetables.
Common Mistakes
Overmix crust dough to avoid tough pastry; pulse until just combined.
Skip egg wash to prevent dry, pale crust; brush generously before baking.
Omit steam vent to avoid soggy, undercooked crust top.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
traditional option
FAQ
Can I make this ahead and freeze?
Yes. Assemble unbaked pot pies, wrap tightly in plastic and foil, freeze up to 1 month. Bake from frozen, adding 10-15 minutes to baking time. Do not thaw before baking.
What if my crust is shrinking during baking?
Dough may be overworked. Handle minimally when rolling and placing. Chill dough at least 30 minutes before baking. Edges may shrink slightly; this is normal.
How long does the cooked pot pie keep?
Covered in refrigerator up to 3 days. Reheat covered at 325 F for 15-20 minutes until warmed through. Do not freeze baked pot pies as crust texture degrades.