Erin’s Recipe Rundown
I’m so excited to finally share my favorite recipe for homemade gluten-free chicken pot pie! We live in North Carolina, where it only snows about once a year, but whenever it does, it’s become a family tradition to make this cozy gluten-free chicken pot pie.
I’ve included all the tips I’ve learned along the way to help you make this recipe successfully, from getting the filling just right to rolling the crust between sheets of plastic wrap so it’s easy to handle.
Why You’ll Love It: The gluten-free sour cream pie crust is buttery and tender while still being sturdy enough for a hearty pot pie. I also love adding a splash of white wine and fresh herbs to the filling for extra flavor and depth.
Top Tips: Let the filling cool before adding it to the crust to help prevent sogginess. For an extra crisp crust, pop the assembled pie into the freezer for a few minutes before baking. I also recommend baking the chicken pot pie on a pizza steel for a crisp bottom crust.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free chicken pot pie. Jump to the recipe card below for the exact measurements.
Gluten-free flour: Use a high-quality measure-for-measure blend with xanthan gum for reliable texture and flaky crust.
Sour cream: The secret to incredible gluten-free pie crust! It adds richness and moisture, helping the gluten-free dough hold together.
Rotisserie chicken: This is a great shortcut that saves time and adds great flavor. I use the meat from a whole chicken for this recipe.
Fresh herbs: I highly recommend using fresh herbs instead of dried—it really elevates the whole meal and adds so much more flavor! I love buying the “poultry herbs” fresh herb pack from Wegmans for this recipe.
White wine: Another ingredient that really takes this chicken pot pie to the next level! The alcohol cooks off and gives so much depth of flavor. You can also use more chicken stock, if you prefer.
How to Make Gluten-Free Chicken Pot Pie
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the crust: Cut the butter into small cubes and freeze briefly to ensure a flaky crust. While it chills, whisk the sour cream, vinegar, and ice water. Then use a food processor to pulse the dry ingredients. Add the cold butter until it looks like large peas, then blend in the sour cream mixture until the dough just holds together. You can sprinkle with a bit more ice water, but only if absolutely needed. Knead by hand until it’s moist. Divide into two discs, wrap, and chill for at least an hour.
Cook the filling: Melt butter in a skillet and cook onions, carrots, and celery with salt and pepper until soft for a full 8-10 minutes. This is your chance to get the vegetables nice and soft so make sure they’re softened! (Nobody wants crunchy veggies in their chicken pot pie!)
Stir in garlic and herbs for a minute, then sprinkle with gluten-free flour. Let the gluten-free flour cook for a few minutes. Slowly whisk in wine and let it cook for a few minutes. Then whisk in the chicken stock (vigorously!) to avoid any lumps. Bring the mixture to a gentle simmer until it’s thick and bubbly.
Fold in chopped rotisserie chicken and adjust seasoning to your liking. The filling should look nice and thick. Chill until completely cool—otherwise you’ll have a soggy crust!
Roll and assemble: Roll the pie crust out between sheets of plastic wrap. Just know that it might crack easily (this is normal when rolling gluten-free pie crust!) and it might take some work to press it back together as you roll. Ease it into a 9-inch pie plate. Spoon in the cooled filling and spread evenly. Roll the second disc and place it on top, trimming and crimping edges. Cut a few vents for steam.
Bake the pie: Freeze the assembled pie briefly while preheating the oven, ideally with a pizza steel for a crisp bottom. Brush the top with an egg wash and bake with the pie dish directly on the pizza steel. Baking the gluten-free chicken pot pie on a pizza steel ensures the bottom crust gets nice and golden brown! Let cool 10 minutes before slicing to serve.
Homemade Gluten-Free Chicken Pot Pie with Sour Cream Pie Crust
Ingredients
Gluten-Free Sour Cream Pie Crust
- 1 cup (226g) butter
- 2¼ cups (338g) gluten-free measure-for-measure flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons sour cream
- 3 teaspoons distilled white vinegar
- 5 –8 tablespoons ice water
Pot Pie Filling
- 1 cup (about 130g) diced yellow onion (about 1 medium onion)
- 1 cup (about 130g) diced carrots (about 2 medium carrots)
- 1 cup (about 110g) diced celery (about 3–4 stalks)
- 4 tablespoons (56g) butter
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 cloves garlic minced
- 1 tablespoon thyme leaves from about 3 sprigs; leaves only
- 1 tablespoon finely sliced sage from about 3 large leaves
- 1 teaspoon finely chopped rosemary from 1 sprig
- ¼ cup (37g) gluten-free measure-for-measure flour
- 1 cup (240ml) white wine
- 1½ cups (360ml) chicken stock
- 3 cups (about 420g) shredded rotisserie chicken
Egg Wash
- 1 large egg
- 1 tablespoon water
- pinch of kosher salt
Instructions
For the sour cream pie crust:
- Cut the butter into ¼-inch pieces and freeze for 10–15 minutes.
- In a small bowl, whisk together the sour cream, vinegar and 5 tablespoons of ice water until smooth; refrigerate until ready to use.
- Add the gluten-free measure-for-measure flour, sugar and salt to a food processor and pulse to combine.
- Scatter in the cold butter and pulse until the butter pieces are the size of large peas, about 10 pulses. Add the sour cream mixture and pulse until the dough begins to clump, about 10 more pulses.
- Transfer the dough to a bowl and use your hands to knead it together. If the dough feels too dry, add another tablespoon or so of ice water—but don’t be tempted to add too much liquid! You may need to gather and firmly press it a few times until it comes together. The dough should be moist enough to hold together when pressed, but not sticky.
- Turn out the dough onto a lightly floured surface. Gather it together with your hands, pressing any loose bits into the dough to form a cohesive ball.
- Gently shape it into two equal discs about 1 inch thick each. Wrap the discs tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.
Make the pot pie filling:
- While the pie crust chills, make the filling. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Season with the salt and pepper and cook until the vegetables soften, 8–10 minutes. Be sure to cook the carrots, onion and celery until fully softened. (Nobody wants crunchy veggies in their chicken pot pie!) Stir in the garlic, thyme, sage, and rosemary and cook 1 minute more.
- Sprinkle the gluten-free measure-for-measure flour over the vegetables and stir to coat; cook 1–2 minutes. Slowly pour in the white wine while whisking constantly. Whisk in the chicken stock and continue stirring until creamy and smooth. Simmer for 3–4 minutes. The filling should look thick!
- Stir in the chopped rotisserie chicken, and season with more salt and pepper if needed. (This is your chance to make the pie flavorful!) Refrigerate the filling until it is completely cool.
To roll out:
- If the dough has been in the refrigerator longer than 1 hour, let the dough sit at room temperature for 15 minutes before rolling.
- Roll one dough disc between two large sheets of plastic wrap to ¼-inch thickness. Remove the top plastic sheet, flip the crust into a 9-inch pie plate, then peel off the remaining plastic. Gently ease it into the plate to make an even crust. Freeze the pie while rolling out the top.
- Roll out the second disc between two sheets of plastic wrap to ¼-inch thickness. Season the filling with enough salt and pepper before adding it to the crust. Spoon in the cooled filling and spread into an even layer. Remove the top sheet, flip the dough over the filling, and peel off the last sheet. Trim any excess dough, then tuck the top crust under the bottom crust around the edges.
- Crimp the edges with your fingers or a fork. Use a sharp knife to cut a few vent slits in the middle of the pie to help steam escape.
- Place the whole pie in the freezer while the oven preheats. Place a pizza steel in the oven. (A pizza steel helps to ensure a crispy bottom crust.) Preheat the oven to 400°F. (Baking the gluten-free chicken pot pie on a pizza steel helps ensure the bottom crust gets nice and golden brown!)
- In a small bowl, whisk together the egg, water and salt for the egg wash. Brush the top of the pie with the egg wash.
- Bake the pie for 40-45 minutes until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool for 10 minutes before slicing. Slice and enjoy!
Notes
- Make sure you use enough water in the gluten-free pie crust to hold it together, but not so much that it gets too wet. You’ll need to press the pie crust together with your hands in a bowl after pulsing it in the food processor.
- Be sure to cook the carrots, onion and celery until fully softened. (Nobody wants crunchy veggies in their chicken pot pie!)
- Season the filling with enough salt and pepper before adding it to the crust.
- When rolling out the pie crust, know that it may crack easily (this is normal when rolling gluten-free pie crust!) and it may take some work to press it back together as you roll.
- Baking the gluten-free chicken pot pie on a pizza steel helps ensure the bottom crust gets nice and golden brown!
