2 1/2 cups Bob Red Mills 1 To 1 Gluten Free Baking flour or I also use

Authentic Foods Steve's Gluten Free Cake Flour Blend which in my honest opinion is one of the best gluten free flour blends with NO WHEAT NO CORN.. I got it on Amazon.

1 teaspoon salt

2 sticks cold butter
1 Tablespoon coconut sugar (not for savory)
1 Tablespoon gluten free vodka or tequila (really makes the crust better and flakier!) but if you don’t have it just use cold water.
4 Tablespoons cold water

Spray or butter a 9" x 13" dish, brush with egg and about a teaspoon of melted butter mixture and bake on 425 for 30 minutes or until golden brown.

I make Chicken Pot Pie filling in my Instant Pot in like 5 minutes cooking time! Here's the recipe I use with some modifications like Gluten Free Pacific Chicken broth,
I add in fresh oregano, thyme, chives, a chili pepper chopped up from our garden. I use both skinless thighs and a few chicken strip breast, one russet potato cut into
chuncks. Spices like cumin, garlic pepper, dash of chyenne pepper, celery salt, dried parsley, salt pepper. I also use almond milk mixed with the butter and gluten free
flour for the thickner.

https://www.pressurecookingtoday.com/instant-pot-pressure-cooker-chicken-pot-pie/

Stay Healthy & Free!
Gluten Free Lady