Gluten-Free Chicken Pot Pie with Thyme Gravy

Why You’ll Love This Recipe

• Classic comfort, fully gluten-free, with a flaky, tender crust that’s easy to handle.
• Rich, silky thyme gravy loaded with juicy chicken, carrots, peas, and creamy potatoes.
• Home-cook friendly: one skillet for the filling, one pie plate for baking.
• Flexible make-ahead and freezer-friendly for busy weeknights.

Grocery List

• Produce: Yellow onion, carrots, celery, Yukon Gold potatoes, garlic, fresh thyme, fresh parsley, lemon
• Dairy: Unsalted butter, whole milk, heavy cream, eggs
• Pantry: Gluten-free all-purpose flour blend (with xanthan gum or add 1/2 tsp), olive oil, low-sodium gluten-free chicken broth, salt, pepper, sugar, apple cider vinegar, frozen peas, optional gluten-free Worcestershire

Full Ingredients

Gluten-Free Pie Crust (Top Only)

• 1 1/4 cups (150 g) gluten-free all-purpose flour blend (ensure it contains xanthan gum; if not, add 1/2 tsp xanthan gum)
• 1/2 tsp fine sea salt
• 1 tsp sugar
• 8 tbsp (113 g) unsalted butter, cold and cubed
• 1 large egg
• 1 tsp apple cider vinegar
• 2–4 tbsp ice water, as needed

Creamy Chicken Pot Pie Filling

• 2 tbsp olive oil
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper, divided
• 4 tbsp (56 g) unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 2 cups Yukon Gold potatoes, 1/2-inch dice (about 10 oz)
• 3 garlic cloves, minced
• 1 1/2 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1/4 cup (30 g) gluten-free all-purpose flour blend
• 2 1/2 cups low-sodium gluten-free chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup frozen peas (no need to thaw)
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice
• Optional: 1/2 tsp gluten-free Worcestershire sauce

For Assembly

• 1 egg beaten with 1 tsp water (or 1 tbsp milk/cream) for egg wash
• Flaky sea salt for finishing, optional

Step-by-Step Instructions

Step 1: Make the gluten-free pie dough

In a bowl, whisk the gluten-free flour, salt, and sugar. Cut in the cold butter with a pastry cutter or pulse in a food processor until pea-sized. Whisk the egg with the vinegar and 2 tbsp ice water. Drizzle into the flour mixture and mix just until the dough holds when pinched, adding up to 2 tbsp more ice water 1 tsp at a time if dry. Gather into a disk.

Roll the dough between two sheets of parchment into an 11-inch round (for a 9-inch deep-dish plate). Slide the dough, still on parchment, onto a sheet pan and chill while you make the filling (about 20–30 minutes).

Step 2: Preheat and season the chicken

Heat the oven to 400°F (200°C). Pat chicken dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large, deep skillet over medium-high. Brown the chicken in a single layer, 3–4 minutes per side, until just cooked through (165°F). Transfer to a plate; keep the skillet on the stove.

Step 3: Sauté the vegetables

Reduce heat to medium. Add the butter to the skillet, then the onion, carrots, celery, and potatoes, plus the remaining 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring, until the onion is translucent and the potatoes begin to soften, 6–8 minutes. Stir in the garlic and thyme; cook 1 minute until fragrant.

Step 4: Build the creamy gluten-free thyme gravy

Sprinkle the 1/4 cup gluten-free flour over the vegetables and cook, stirring, for 1 minute to remove the raw taste. Gradually whisk in the chicken broth, then the milk and cream. Bring to a gentle simmer, stirring, until thick enough to coat a spoon, 5–7 minutes. If it thickens too much, add a splash of broth; if it’s thin, simmer another 2–3 minutes.

Step 5: Finish the filling

Return the chicken and any juices to the skillet. Stir in the peas, parsley, lemon juice, and optional gluten-free Worcestershire. Taste and adjust seasoning with salt and pepper. The filling should be well-seasoned and creamy.

Step 6: Assemble the pot pie

Transfer the hot filling to a 9-inch deep-dish pie plate (or a 2-quart baking dish). Peel the top parchment from the chilled crust, flip the dough over the filling, then remove the second sheet of parchment. Trim overhang to 1/2 inch, tuck it inside the rim, and crimp. Cut 4–6 small vents in the center. Brush with egg wash and sprinkle with flaky salt if using.

Step 7: Bake and rest

Place the pie on a rimmed sheet to catch drips. Bake on the center rack at 400°F (200°C) until the crust is deeply golden and the filling bubbles through the vents, 30–35 minutes, rotating once. Tent the edges with foil if browning too quickly. Let the pot pie rest 10–15 minutes before serving so the gravy sets.

Pro Tips

• Keep the butter and dough cold for a flakier gluten-free crust. Rolling between parchment makes handling easy.
• Use a gluten-free flour blend that includes xanthan gum; if it doesn’t, add 1/2 tsp to the crust.
• Ensure broth and Worcestershire are certified gluten-free; labels vary by brand and region.
• Bake on a preheated sheet pan for a crisp bottom and to catch any bubbling over.
• The filling should be thick and stew-like before baking; it will loosen slightly in the oven.

Variations

• Turkey Pot Pie: Swap chicken with leftover roast turkey (3 cups shredded). Stir it in off heat.
• Cheddar-Thyme Crust: Add 1/2 cup finely shredded sharp cheddar to the dry crust ingredients for a savory twist.
• Herby Biscuit Top: Skip the pie crust and top with gluten-free drop biscuits; bake until biscuits are cooked through and golden.

Storage & Make-Ahead

Cool leftovers completely, then cover and refrigerate up to 3 days. Reheat at 350°F (175°C) until hot and bubbly, 20–25 minutes (tent with foil to prevent over-browning). To freeze unbaked: assemble in a metal or freezer-safe dish, wrap well, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 60–70 minutes, then increase to 400°F (200°C) for 10 minutes to brown, tenting edges as needed. You can also make the filling up to 2 days ahead; chill, then rewarm slightly to lukewarm before assembling so the crust bakes evenly.

Nutrition (per serving)

Approximate: 680–720 calories; 30 g protein; 45–50 g carbohydrates; 40–45 g fat; 3–4 g fiber; 850–950 mg sodium.