Illustrative serving image, not a documented photograph of a kitchen-tested batch. The illustration uses a small serving dish; follow the pan size in the method, not the pictured dish.
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Cooked chicken and vegetables in a sauce beneath a gluten-free pastry crust.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Begin with cooked chicken. The crust uses two cups of flour and three-quarters cup of butter; the filling uses a separate one-third cup of flour and two tablespoons of butter. Allow at least thirty minutes for dough chilling and ten minutes of resting after baking.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 375°F (190°C). In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt for the crust.
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2Make the Crust Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just holds together. Divide into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
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3Prepare the Filling In a large skillet, melt 2 tablespoons of butter over medium heat. Add carrots and celery, cooking until slightly softened, about 5 minutes. Stir in the gluten-free flour and cook for 1-2 minutes to remove the raw taste.
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4Add Liquids and Seasonings Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Add the cooked chicken, peas, thyme, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
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5Assemble the Pot Pie Roll out one disc of dough between two sheets of parchment paper to fit your 9-inch pie dish. Transfer the dough to the dish, pressing gently. Pour in the filling. Roll out the second dough disc and place it over the filling. Trim any excess dough, pinch the edges to seal, and cut a few slits on top to vent.
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6Bake Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling bubbles. Let it cool for 10 minutes before slicing and serving. Check that the center of the filling reaches 165°F with a food thermometer.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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