Homemade Gluten-Free Chicken Pot Pie with Sour Cream Pie Crust

If you ask me what my all-time favorite thing to cook is, I’d say this from-scratch, gluten-free chicken pot pie with a flaky gluten-free sour cream pie crust.

It’s one of our family’s all-time favorite dinners, and I’ve learned a few tips along the way to help it turn out every time.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 2

Cook Time 45

Total Time 2 45

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

Tips for Success:

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!

To Make Ahead: Make the pie crust and the filling and store them separately in the refrigerator before assembling.

To Store: Keep leftovers in an airtight container in the fridge for 3–4 days.

To Freeze: Freeze fully assembled, unbaked pies for up to 2 months. Thaw overnight in the fridge before baking. You can also freeze cooked slices for up to 1 month.

Nutrition

Meaningful Eats