Gluten Free Chicken Pot Pie

There’s something magical about a pot pie, isn’t there? It’s like a warm hug on a plate, bringing back memories of childhood dinners and cozy evenings. For years, after discovering my family needed to eat gluten-free, I thought those comforting moments were behind us.

The idea of a flaky, golden crust enveloping a creamy, savory filling seemed like a distant dream. But as a mom of three, I firmly believe food is love, and I wasn’t about to let gluten restrictions steal our favorite comfort foods. That’s why I poured my heart into perfecting this incredible gluten free chicken pot pie recipe.

This isn’t just any pot pie; it’s a testament to nourishing meals that everyone at your table can enjoy, full of wholesome ingredients and bursting with flavor. Finally, a truly delicious gluten free chicken pot pie that stands up to the classic, proving that simple, nourishing, and diet-friendly can absolutely go hand-in-hand. This recipe will quickly become a cherished family favorite, I promise.

Why You’ll Love This Easy Gluten-Free Chicken Pot Pie Recipe

You absolutely will adore this easy gluten free chicken pot pie! First, it delivers that quintessential comfort food experience without a trace of gluten, perfect for those with sensitivities or Celiac disease. Furthermore, it’s incredibly satisfying and hearty, packed with tender chicken and an abundance of colorful vegetables.

The creamy, savory filling truly hits the spot, especially on a chilly evening. I designed this recipe for busy parents, ensuring simplicity without sacrificing flavor. You prepare it with accessible ingredients, transforming them into a gourmet-tasting meal right in your own kitchen.

Moreover, this homemade gluten free chicken pot pie offers a healthier alternative to store-bought versions, allowing you complete control over the quality of your ingredients. It’s a meal that brings joy and warmth to the table, making everyone feel loved and well-fed. Consequently, this dish consistently disappears fast in our home, a clear sign of its irresistible appeal. Truly, this is the best gluten free chicken pot pie you’ll ever make.

Ingredients You’ll Need

Gathering your ingredients marks the first step towards creating this wonderful gluten free chicken pot pie. Most items are likely already in your pantry or easily found at any grocery store.

Substitutions & Variations

This gluten free chicken pot pie recipe is wonderfully adaptable! Feel free to customize it based on what you have on hand or specific dietary needs. First, for the chicken, leftover rotisserie chicken works beautifully, saving you precious time.

You can also use cooked turkey, making this a fantastic way to utilize holiday leftovers in a delicious gluten free chicken pot pie. If you prefer a vegetarian option, simply omit the chicken and add extra vegetables like sliced mushrooms, green beans, or diced potatoes. Furthermore, consider adding a pinch of smoked paprika or a dash of hot sauce to the filling for a little extra kick.

For the crust, I’ve outlined a simple homemade gluten-free crust, but if you’re short on time, a store-bought gluten-free pie crust works perfectly. Many brands now offer excellent options that make preparing this gluten free chicken pot pie even quicker. If you need a dairy-free version, simply swap the butter in the crust for a solid dairy-free shortening or a good quality dairy-free butter alternative.

For the filling, use full-fat coconut milk and unsweetened almond milk in place of dairy cream and milk. The result is still a rich and satisfying gluten free chicken pot pie. Finally, experiment with different herbs; sage or bay leaf can also add a delightful complexity to the flavor profile of this comforting dish.

Just as this pot pie offers incredible flexibility with ingredients, making it ideal for utilizing whatever you have on hand, embracing adaptable recipes can simplify your meal planning. Another fantastic way to transform simple ingredients and leftovers into a delightful, customizable meal is by making a delicious Gluten Free Breakfast Burrito.

Step-by-Step Instructions

Now, let’s assemble your incredible gluten free chicken pot pie! Follow these steps closely for a perfect result every time.

1. Prepare the Gluten-Free Crust: In a large bowl, whisk together the gluten-free flour blend and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for a flaky gluten free chicken pot pie crust.

2. Sauté the Aromatics: Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery.

Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

3. Build the Creamy Filling: Sprinkle the gluten-free flour or cornstarch over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste.

Gradually pour in the chicken broth, stirring continuously to prevent lumps. The mixture will thicken. Next, stir in the heavy cream and milk.

Bring the mixture to a gentle simmer, then reduce the heat to low. Add the cooked chicken, frozen peas, frozen corn, dried thyme, and crushed rosemary. Season generously with salt and freshly ground black pepper.

Taste and adjust seasonings as needed. This filling is the heart of your delicious gluten free chicken pot pie. Remove from heat.

4. Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish.

Roll out the chilled gluten-free pie dough on a lightly floured surface (using gluten-free flour) to a 12-inch circle. Carefully transfer the dough to the prepared pie dish, letting the excess hang over the edges. Pour the warm chicken and vegetable filling into the crust-lined dish.

5. Add the Top Crust: Gently place the rolled-out dough over the filling. Trim any excess dough, leaving about a ½-inch overhang.

Fold the overhang under itself and crimp the edges to seal. You can use a fork to create a decorative edge. For a golden crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon water) if desired.

Cut several small slits in the top crust to allow steam to escape during baking. This prevents a soggy crust on your gluten free chicken pot pie.

6. Bake to Golden Perfection: Bake the gluten free chicken pot pie for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, you can loosely tent it with foil.

Let the pot pie cool for at least 10-15 minutes before slicing and serving. This resting period allows the filling to set properly, ensuring a perfect slice every time. Enjoy your homemade gluten free chicken pot pie!

Pro Tips for Success

Achieving a truly outstanding gluten free chicken pot pie is simple with a few smart techniques. First, always ensure your butter for the crust is very cold, even frozen solid for 10 minutes before cutting. This creates those wonderful pockets of steam during baking, resulting in a super flaky crust for your gluten free chicken pot pie.

Furthermore, don’t overwork the gluten-free dough; handle it minimally to prevent toughness. Overmixing develops the little gluten that might be present in some blends and removes air, leading to a dense crust.

When preparing the filling, never overcrowd your pan while sautéing the vegetables. Give them space to brown lightly, which deepens their flavor considerably. Similarly, let the filling thicken properly before adding the chicken and frozen vegetables.

A thick, creamy base holds everything together beautifully. Also, if you want extra flavor, roast your chicken with herbs before shredding it for this gluten free chicken pot pie. This adds another layer of deliciousness.

Finally, after baking, let your gluten free chicken pot pie rest for at least 15 minutes. This allows the hot filling to set, making clean slices much easier and preventing a messy presentation. These small details truly elevate your homemade gluten free chicken pot pie from good to absolutely amazing.

Mastering a few key techniques, like using cold butter for the crust, can elevate a dish from good to exceptional. Similarly, exploring efficient cooking methods can save time without sacrificing the rich flavors you crave, like preparing a hearty One Pot Chicken Soup.

Storage & Reheating Tips

Properly storing and reheating your gluten free chicken pot pie ensures you can enjoy its comforting flavors for days. After baking, allow any leftover pot pie to cool completely to room temperature. This prevents condensation which can make the crust soggy.

Once cooled, cover the pie dish tightly with plastic wrap or aluminum foil, or transfer individual slices to airtight containers. You can store your gluten free chicken pot pie in the refrigerator for up to 3-4 days.

For longer storage, freeze individual slices or the entire unbaked pot pie. To freeze baked slices, wrap each piece tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag for up to 2-3 months. To reheat a frozen slice, transfer it directly to a preheated oven (350°F / 175°C) for 20-30 minutes, or until heated through and the crust is crisp again.

For a whole frozen unbaked pot pie, you can bake it directly from frozen, but add an extra 20-30 minutes to the baking time, making sure to cover the crust with foil if it browns too quickly.

To reheat refrigerated leftovers, place slices on a baking sheet and warm them in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. The oven method is best for preserving the crispy crust of your gluten free chicken pot pie, much better than a microwave.

What to Serve With This Recipe

A hearty gluten free chicken pot pie pairs beautifully with simple, fresh side dishes that complement its richness. I love serving it with a crisp, vibrant green salad.

A simple vinaigrette dressing made with olive oil, apple cider vinegar, Dijon mustard, and a touch of honey cuts through the creamy richness of the pot pie perfectly. Furthermore, a side of roasted asparagus or steamed green beans tossed with a squeeze of lemon and a sprinkle of sea salt provides a lovely fresh counterpoint.

You could also offer some fluffy mashed potatoes, especially if you want to soak up every last bit of the delicious gravy from the gluten free chicken pot pie. However, since the pot pie already contains potatoes and other vegetables, a lighter side often feels more balanced.

Fresh fruit, like a simple bowl of berries or sliced apples, also makes a refreshing finish to this satisfying meal. Ultimately, the best accompaniments are those that are easy to prepare and allow the star, your fantastic gluten free chicken pot pie, to shine!

While this hearty pot pie is often a meal in itself, pairing it with simple, fresh sides like a crisp salad enhances the dining experience beautifully. For another complete and satisfying meal that requires minimal cleanup and delivers on flavor, consider making a savory One Pot Rice and Beans.

FAQs

Can I make this gluten free chicken pot pie ahead of time?

Absolutely! You can prepare the filling up to 2-3 days in advance and store it in the refrigerator. Assemble the pot pie just before baking, or assemble the entire pot pie (without baking) and refrigerate for up to 24 hours. This makes weeknight dinners incredibly easy.

What’s the best gluten-free pie crust to use?

I prefer an all-purpose gluten-free flour blend that contains xanthan gum for a homemade crust, as it provides elasticity and structure. However, many excellent store-bought gluten-free pie crusts are available now. Look for brands specifically designed for pie or pastry for the best results with your gluten free chicken pot pie.

How can I make this gluten free chicken pot pie dairy-free?

To make your gluten free chicken pot pie dairy-free, substitute the butter in the crust with a solid dairy-free shortening or a good quality dairy-free butter alternative. For the filling, use full-fat coconut milk in place of heavy cream and an unsweetened plant-based milk (like almond or soy milk) for the dairy milk. The flavor will still be wonderfully rich and creamy.

Can I use leftover turkey for this pot pie?

Yes, absolutely! Leftover cooked turkey works beautifully in this recipe, making it an excellent way to use up holiday leftovers. Just shred or dice the cooked turkey and use the same quantity as you would chicken for this comforting gluten free chicken pot pie.

Can I add more vegetables to my gluten free chicken pot pie?

Please do! This gluten free chicken pot pie is very forgiving when it comes to vegetables. Consider adding diced potatoes, green beans, mushrooms, or even spinach. Just ensure you pre-cook any harder vegetables like potatoes before adding them to the filling to ensure they are tender.

A classic comfort food, the traditional chicken pot pie typically features a savory filling of chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust. Creating a gluten-free version involves substituting the traditional wheat-based crust with a gluten-free alternative, allowing those with dietary restrictions to enjoy this beloved dish.

Nutrition Information (per serving)

Please note that these values are approximate and can vary based on specific ingredient brands and preparation methods. This information is provided as a general guideline for one serving of this delicious gluten free chicken pot pie.

gluten free chicken pot pie

Print Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This incredible gluten-free chicken pot pie recipe is a heartwarming, comforting meal, perfect for those with gluten sensitivities or Celiac disease. It features a flaky, golden crust enveloping a creamy, savory filling packed with tender chicken and an abundance of colorful vegetables. Designed for busy parents, this dish is simple to prepare with accessible ingredients and offers a healthier, wholesome alternative to store-bought versions, proving that diet-friendly comfort food can be truly delicious.

• Author: Julia Smith
• Prep Time: 60 mins
• Cook Time: 40 mins
• Total Time: 145 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

2 tbsp Olive Oil or Unsalted Butter
1 cup Diced Yellow Onio
1 cup Diced Carrots
1 cup Diced Celery
2 cloves Minced Garlic
½ cup Gluten-Free Chicken Broth
1 ½ cups Cooked Chicken, Shredded or Diced
1 cup Frozen Peas
1 cup Frozen Cor
½ cup Heavy Cream or Full-Fat Coconut Milk
½ cup Milk (Dairy or Unsweetened Almond/Soy)
2 tbsp Gluten-Free All-Purpose Flour or Cornstarch
1 tsp Dried Thyme
½ tsp Dried Rosemary, Crushed
Salt and Freshly Ground Black Pepper (to taste)
Fresh Parsley, Chopped (for garnish, optional)
1 ½ cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
½ tsp Salt
½ cup Cold Unsalted Butter, Cut into Small Cubes
¼ – ½ cup Ice Water
1 Egg (for egg wash, optional)
1 tbsp Water (for egg wash, optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Gluten-Free Crust: In a large bowl, whisk together the gluten-free flour blend and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for a flaky gluten free chicken pot pie crust
2. Sauté the Aromatics: Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant
3. Build the Creamy Filling: Sprinkle the gluten-free flour or cornstarch over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth, stirring continuously to prevent lumps. The mixture will thicken. Next, stir in the heavy cream and milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Add the cooked chicken, frozen peas, frozen corn, dried thyme, and crushed rosemary. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. This filling is the heart of your delicious gluten free chicken pot pie. Remove from heat
4. Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish. Roll out the chilled gluten-free pie dough on a lightly floured surface (using gluten-free flour) to a 12-inch circle. Carefully transfer the dough to the prepared pie dish, letting the excess hang over the edges. Pour the warm chicken and vegetable filling into the crust-lined dish
5. Add the Top Crust: Gently place the rolled-out dough over the filling. Trim any excess dough, leaving about a ½-inch overhang. Fold the overhang under itself and crimp the edges to seal. You can use a fork to create a decorative edge. For a golden crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon water) if desired. Cut several small slits in the top crust to allow steam to escape during baking. This prevents a soggy crust on your gluten free chicken pot pie
6. Bake to Golden Perfection: Bake the gluten free chicken pot pie for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, you can loosely tent it with foil. Let the pot pie cool for at least 10-15 minutes before slicing and serving. This resting period allows the filling to set properly, ensuring a perfect slice every time. Enjoy your homemade gluten free chicken pot pie!

Notes

Ensure butter for the crust is very cold (even frozen for 10 minutes) for a flaky crust; do not overwork the dough.

Do not overcrowd the pan when sautéing vegetables to deepen their flavor.

Let the filling thicken properly before adding chicken and frozen vegetables.

Roast chicken with herbs before shredding for extra flavor.

For dairy-free, use solid dairy-free shortening or butter alternative for the crust, and full-fat coconut milk and unsweetened plant-based milk for the filling.

Leftover rotisserie chicken or cooked turkey works perfectly to save time.

For a vegetarian option, omit chicken and add extra vegetables like mushrooms, green beans, or diced potatoes.

Consider adding smoked paprika or hot sauce for a kick, or experiment with herbs like sage or bay leaf.

A store-bought gluten-free pie crust can be used if short on time.

Allow leftover pot pie to cool completely, then store tightly covered in the refrigerator for 3-4 days.

To freeze individual baked slices, wrap tightly in plastic and foil for up to 2-3 months.

Reheat frozen slices in a 350°F (175°C) oven for 20-30 minutes; reheat refrigerated slices for 15-20 minutes in the oven for best results.

Nutrition

• Serving Size: 1 slice
• Calories: 475 kcal
• Sugar: 5 g
• Sodium: 650 mg
• Fat: 30 g
• Saturated Fat: 16.5 g
• Carbohydrates: 32.5 g
• Fiber: 4 g
• Protein: 27.5 g
• Cholesterol: 85 mg