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Easy Gluten-Free Skillet Chicken Pot Pie

Nothing warms you up on a cold day quite like Chicken Pot Pie. This easy skillet recipe comes together surprisingly fast but tastes like something you spent all day preparing. This Gluten Free Skillet Chicken Pot Pie will become a new family favorite this fall and winter!
Prep Time1 hour 20 minutes
Cook Time1 hour
Total Time2 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: chicken pot pie, easy chicken pot pie, homemade chicken pot pie, pot pie, skillet chicken pot pie
Servings: 6
Author: Amy

Equipment

  • Oven
  • Stove
  • Food Processor

Ingredients

For the Crust

  • 1 1/3 cups gluten-free 1:1 flour
  • 1 tbsp sugar
  • 1/4 tsp fine sea salt
  • 8 tbsp unsalted butter cubed and cold
  • 1 1/2 tbsp fresh Italian parsley minced
  • 1 tbsp fresh rosemary minced
  • 1 tbsp fresh thyme leaves minced
  • 1/4 cup ice water
  • 2 tsp white vinegar

For the Filling

  • 3 tbsp unsalted butter
  • 1/4 cup onion diced
  • 1/3 cup celery chopped
  • 1/2 cup carrots sliced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups organic chicken broth
  • 1/3 cup heavy cream
  • 1 tbsp fresh Italian parsley minced
  • 1 tbsp fresh chives minced
  • 2 tsp fresh rosemary minced
  • 1 tsp fresh thyme leaves minced
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1 rotisserie chicken meat removed and shredded; you should have 2 1/2 cups (more is fine)
  • 1/3 cup frozen peas

Instructions

For the Crust

  • In a large bowl, whisk together flour, sugar, and salt.
  • In a food processor add flour mix and butter. Run mixer, pulsing until butter starts to distribute.
  • Add herb mix, and pulse a few times to blend.
  • In a small bowl mix water and vinegar together. Pour the water mixture into the food processor while running very slowly. Stop adding the water and let the dough come together. The ingredients should start to come together and form a ball. You may not need all the water.
  • Turn the dough out onto a lightly floured surface.
  • Knead dough by folding the dough over itself several times, forming it into a disk. Wrap in plastic wrap and refrigerate for a minimum of 1 hour. 

For the Filling

  • Heat an 8” cast iron skillet over medium heat. Add butter and melt. 
  • Add onions, celery, and carrots, and saute until the onions are translucent. About 4-5 minutes.
  • Sprinkle in the flour, stirring constantly, and cook for 1-2 minutes.
  • Add broth and stir to blend, lower the cooking temperature to low, and simmer until it starts to thicken.
  • Add heavy cream, herbs, and seasoning. 
  • Once blended, mix in your chicken and peas.
  • Remove the skillet from heat and let cool slightly until the pan is able to be touched.

Assembly

  • Preheat the oven to 400°.
  • On a lightly floured surface roll dough into a 10” round, you want it large enough that it will overhang your skillet perimeter.
  • Lay dough over your chicken mixture. 
  • Tuck the overhang under itself and crimp into the classic pie pinch along the edge of the skillet.
  • Brush the crust with the egg wash.
  • Cut an x or a few holes in the center of the crust to allow steam to escape.
  • Bake for 40 minutes or until golden brown. 
  • Check about 25 minutes into the baking process to see if the edges are browning too quickly. Cover edges with pieces of foil to stop from over-browning.