Gluten-Free Chicken Pot Pie


Serves 6


  • 1 package Smart Chicken tenders, poached, shredded, and set aside

  • Olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 cups carrots, diced

  • 1/3 cup butter

  • 1/3 cup rice flour

  • 1¾ cups chicken stock, or more as needed

  • Kosher salt

  • Freshly cracked black pepper

  • ½ cup half and half or cream

  • 1 (10-ounce) package frozen peas

  • 2 tablespoons minced fresh parsley leaves

  • 2 tablespoons minced fresh thyme leaves

  • Gluten-Free Crust (recipe follows)

  • Egg wash (one egg, beaten, with a splash of milk or water)

  • Flake salt (optional)


To a large sauté pan, add the olive oil. Add the onions and season with a pinch of salt. Sauté a couple minutes, then add the garlic and cook another minute. Add the carrots and sauté until crisp-tender. Remove the veggies to a bowl. Add the butter to the pan and melt. Add the rice flour, whisking to make a roux and let cook about 2 minutes, whisking constantly and being careful not to burn the roux. Add the chicken stock, whisking constantly, to make a sauce. Season with salt and pepper. Add the veggies back to the sauce, plus the chicken and half and half. Add the peas, stir, and bring to a simmer. Remove from heat and add the fresh thyme and parsley.

Transfer the pot pie filling to ramekins or a baking dish and cover with Gluten-Free Crust (recipe follows) in a lattice pattern or whole sheet with slots cut for venting. Brush the crust with egg wash and sprinkle with flake salt. Transfer the pot pies to a 375-degree oven and bake for 10 to 15 minutes (depending on thickness of the dough and amount of overlap), or until golden brown. Let rest about 10 minutes before serving.

Ingredients (for the Gluten-Free Pie Crust)

Makes 2 (9-inch) pie crusts

  • 4 ounces (¾ cup or 113 grams) white rice flour

  • 2½ (½ cup or 70 grams) ounces cornstarch plus more for dusting

  • 1½ ounces (1/3 cup or 42 grams) tapioca flour

  • 1 ounce (¼ cup or 28 grams) coconut flour

  • ½ ounce (1 tablespoon or 15 grams) sugar

  • 1¾ teaspoons (5 grams) kosher salt

  • ½ teaspoon xanthan gum

  • 8 ounces (2 sticks or 225 grams) unsalted butter, very cold and cut into ½-inch cubes

  • 2 ounces (¼ cup or 115g) ice-cold water, or more as needed


In a medium bowl, combine the white rice flour, cornstarch, tapioca flour, coconut flour, sugar, salt, and xanthan gum. Stir until completely mixed. Add the butter to the flour mixture and toss gently to coat. Use your fingers or a pastry cutter to cut the butter into the flour until the butter is pea-sized. Stir in the water, kneading the dough with your hands until it comes together. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap tightly and refrigerate.

Meanwhile, prepare a clean work surface dusted with a thin layer of cornstarch. You can also roll out the dough between two pieces of wax or parchment paper to prevent sticking. Roll out the dough to desired thickness, turning it slightly between rolls to ensure even thickness and prevent sticking. Cut the dough into lids for the ramekins, or into strips for a lattice. Keep in mind that gluten-free dough is not as elastic as traditional pie dough, and can be difficult to transfer without falling apart. Work quickly, and make use of a large spatula or parchment paper to move larger pieces.