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6 - 8 servings
Ingredients
Crust
- 3 cups all-purpose gluten free flour, plus more for surface (I like to use Bob’s Red Mill or King Arthur)
- Two sticks unsalted butter, cut into 1/2" pieces
- 1 tsp. baking powder
- 1 tsp. kosher salt
Filling
- One stick unsalted butter, plus more for dish
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled, finely chopped
- Kosher salt
- 3 cloves garlic, finely chopped
- 1/2 cup all-purpose gluten free flour, plus more for surface
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream (or full fat A2 cow milk or Kefir at your local health food store)
- 1 cup frozen peas
- 4 boneless, skinless chicken breasts, poached, cut into cubes
- 2 tbsp. chopped fresh parsley
- 2 tsp. chopped fresh thyme leaves
- Freshly ground black pepper
- 1 large egg, lightly beaten
- Flaky sea salt
Directions
Crust
1. Separately freeze flour and butter 30 minutes.
2. In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 cup ice water, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).
3. Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.
Filling
1. In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Keep this on the thicker side so it doesn’t soak the bottom crust. Add more flour to thicken if needed.
2. Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.
3. Place a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4" thick. Transfer to a deep 9" pie dish, then add filling. Roll out second disc of dough to a large round about 1/4" thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal.
4. Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.
Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.
Enjoy!
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