This gluten free chicken pot pie recipe is everything you remember about the classic version, just without the gluten.
Tender chicken, sweet carrots, and green peas swim in a rich, creamy sauce, all tucked under a flaky gluten free crust.
I started making this after a family member was diagnosed with celiac disease and I refused to let her miss out on pot pie season.
A few tweaks to the flour and a good store bought gluten free crust later, and honestly, nobody at my table can tell the difference anymore.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 60 minutes |
| Servings | 6 servings |
| Difficulty Level | Moderate |
If you love cozy, comforting bakes like this one, you will probably also enjoy my Healthy Chicken Pot Pie, which uses a lighter biscuit topping instead of a full crust.
Why You’ll Love This Gluten Free Chicken Pot Pie Recipe
This isn’t a sad, bland substitute for the real thing. It’s a full, hearty pot pie that just happens to be safe for anyone avoiding gluten.
The filling is thick, creamy, and packed with vegetables and shredded chicken in every bite.
- Naturally gluten free without sacrificing that classic flaky crust
- Made with simple, easy to find ingredients
- Great way to use up leftover rotisserie chicken
- Freezer friendly, so you can make one now and one for later
- Kid approved comfort food that reheats beautifully
Another favorite of mine: Low Carb Chicken Pot Pie, if you are watching carbs as well as gluten.
Ingredients
Most of these ingredients are things you likely already have in your kitchen, aside from the gluten free flour and pie crust, which are worth seeking out specifically for the best texture.
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/3 cup gluten free all purpose flour blend
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 gluten free pie crusts, store bought or homemade
- 1 large egg, beaten, for egg wash
For more on getting that crust just right, my Gluten Free Pie Crust recipe walks through it in detail.
Kitchen Equipment Needed
Nothing fancy is required here, but a few good tools will make the whole process smoother, especially when handling a delicate gluten free crust.
- Large Dutch oven or deep skillet
- 9 inch deep dish pie plate
- Whisk
- Rolling pin
- Silicone pastry brush
- Mixing bowls
- Instant read meat thermometer
Read Also: Chicken Pot Pie With Biscuits
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this pot pie more times than I can count.
None of these are required, but they genuinely make the process easier and the results more consistent.
1. Gluten Free Pie Crust
A good store bought gluten free crust saves so much time and stress, and the texture on the reliable brands is genuinely flaky rather than crumbly or gummy.
2. Enameled Cast Iron Dutch Oven
I make the filling directly in mine, then transfer it to the pie plate.
It heats evenly, so nothing scorches on the bottom while you’re building the roux.
3. Deep Dish Ceramic Pie Plate
A deep dish plate gives you room for a generous amount of filling without it bubbling over in the oven.
It also holds heat well, which helps the bottom crust cook through.
4. Instant Read Meat Thermometer
If you’re using raw chicken instead of pre-cooked, this takes the guesswork out of knowing when it’s done.
It’s also handy for checking the filling temperature before it goes under the crust.
5. Silicone Pastry Brush
Gluten free dough can be a little more delicate, and a silicone brush spreads the egg wash gently without tearing the surface.
You might also enjoy: Bisquick Chicken Pot Pie
Step-by-Step Instructions: How to Make Gluten Free Chicken Pot Pie
1. Prep Your Oven and Crust
- Preheat your oven to 400 degrees Fahrenheit.
- If using store bought gluten free pie crusts, let them sit at room temperature for about 10 minutes so they’re easier to work with without cracking.
- If making homemade dough, roll it out between two sheets of parchment paper to prevent sticking, since gluten free dough tends to be more delicate than traditional dough.
- Fit one crust into your 9 inch deep dish pie plate, gently pressing it into the bottom and up the sides.
- Set the pie plate aside along with the second crust, which will become your top layer later.
2. Cook the Vegetables
- Melt the 2 tablespoons of butter in a large Dutch oven or deep skillet over medium heat.
- Add the diced onion, carrots, and celery to the pot.
- Cook, stirring occasionally, for about 6 to 8 minutes, until the vegetables begin to soften and the onion turns translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Build the Creamy Sauce
- Sprinkle the 1/3 cup of gluten free flour blend evenly over the softened vegetables.
- Stir constantly for about 1 minute, coating the vegetables in the flour and cooking off the raw flour taste.
- Slowly pour in the chicken broth while whisking, making sure no flour clumps remain at the bottom of the pot.
- Add the milk or heavy cream and continue whisking until the mixture is smooth.
- Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 5 to 7 minutes until it thickens enough to coat the back of a spoon.
4. Add the Chicken and Peas
- Stir the shredded chicken into the thickened sauce, making sure it’s evenly distributed.
- Add the frozen peas directly from the freezer, no need to thaw them first.
- Sprinkle in the fresh thyme, salt, and black pepper.
- Stir everything together and let the filling simmer for another 2 to 3 minutes, just until the peas are heated through.
- Remove the pot from the heat and let the filling cool for about 5 minutes before assembling the pie, so it doesn’t make the bottom crust soggy.
5. Assemble the Pot Pie
- Pour the warm filling into the prepared pie crust in your deep dish pie plate.
- Spread it out evenly with a spatula so the top is level.
- Carefully lay the second gluten free pie crust over the top of the filling.
- Trim any excess overhang, leaving about half an inch around the edge.
- Fold the edges of the top and bottom crust together and crimp with your fingers or a fork to seal.
- Cut 4 to 5 small slits in the center of the top crust to allow steam to escape while baking.
6. Bake to Golden Perfection
- Brush the beaten egg over the entire top crust using your pastry brush, which helps it turn a deep golden brown.
- Place the pie on a baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
- If the edges start browning too quickly, loosely cover them with strips of foil for the remaining bake time.
- Once done, remove the pie from the oven and let it rest for 10 to 15 minutes before slicing, so the filling has time to set.
This same creamy technique shows up in my Vegetarian Shepherd’s Pie too, if you want a meatless version some night.
Tips for The Best Gluten Free Chicken Pot Pie
A few small details make a big difference between an average pot pie and a great one, especially when you’re working with gluten free dough.
- Keep the filling on the thicker side, since a runny filling will make the crust soggy
- Let the filling cool slightly before pouring it over the bottom crust
- Work quickly with gluten free dough since it warms up and softens fast
- Use rotisserie chicken to save time on a busy weeknight
- Don’t skip the steam vents on top, or the crust may crack from trapped pressure
Read Also: Turkey Shepherd’s Pie
Serving Suggestions
This pot pie is hearty enough to be a full meal on its own, but a light side rounds things out nicely.
I usually serve it with something simple and green to balance out the richness of the filling.
- A crisp green salad with a light vinaigrette
- Roasted green beans or asparagus
- A warm bowl of French Onion Soup
- Steamed broccoli with a squeeze of lemon
- Cranberry sauce for a holiday style pairing
Variations of Gluten Free Chicken Pot Pie
This recipe is easy to adapt depending on what you have on hand or who you’re feeding.
Small swaps can completely change the flavor profile without much extra effort.
- Swap chicken for cooked turkey, especially great around the holidays
- Add mushrooms for an earthier, more savory filling
- Stir in a handful of shredded cheddar for a cheesier version
- Use a biscuit topping instead of a top crust for a different texture
- Add a splash of white wine to the sauce for extra depth
You might also enjoy: Gluten Free Turkey Meatballs
Storage and Reheating
Leftover pot pie holds up surprisingly well, which makes this a great make ahead dinner option for busy weeks.
Just be sure to cool it completely before storing so the crust doesn’t get soggy from trapped steam.
- Store covered in the refrigerator for up to 4 days
- Reheat individual slices in the oven at 350 degrees for about 15 minutes
- Avoid microwaving if possible, since it softens the crust
- Freeze unbaked assembled pie for up to 2 months, tightly wrapped
- Bake from frozen at 400 degrees for about 50 to 60 minutes if starting from frozen
I learned a lot about this freezing technique while working on my Chicken and White Bean Stew, which freezes just as well.
Nutritional Facts
These values are approximate and will vary slightly depending on the specific brands of gluten free flour and crust you use.
One serving is roughly one-sixth of the whole pie.
- Calories: approximately 420 per serving
- Protein: approximately 24 grams
- Carbohydrates: approximately 32 grams
- Fat: approximately 22 grams
- Fiber: approximately 3 grams
- Sodium: approximately 610 milligrams
Read Also: Cottage Pie
Health Benefits of Key Ingredients
Beyond being comforting and delicious, this pot pie actually has some solid nutritional value packed into it.
The vegetables and lean protein bring more to the table than you might expect from a classic comfort dish.
- Carrots provide beta carotene, which supports eye health
- Celery adds fiber and antioxidants with very few calories
- Chicken is a lean source of protein that supports muscle maintenance
- Peas contribute plant based protein along with vitamin K
- Garlic has natural compounds linked to immune support
You might also enjoy: Gluten Free Shepherd’s Pie
FAQs About Gluten Free Chicken Pot Pie
1. Can I use a regular pie crust instead of gluten free?
Yes, if you don’t need the recipe to be gluten free, a regular store bought or homemade pie crust will work exactly the same way.
Just follow the same baking times and temperatures listed in the instructions.
2. What is the best gluten free flour for the sauce?
A gluten free all purpose blend that contains xanthan gum works best for thickening the filling.
Blends without xanthan gum may result in a thinner, less stable sauce.
3. Can I make this pot pie ahead of time?
Yes, you can assemble the entire pie up to a day in advance and keep it covered in the refrigerator before baking.
You may need to add a few extra minutes to the bake time if the pie is going into the oven cold.
4. Why did my gluten free crust crack while rolling it out?
Gluten free dough is more delicate than traditional dough because it lacks gluten’s stretch and elasticity.
Rolling it between two sheets of parchment paper and working quickly while it’s cold helps prevent cracking.
5. Can I use raw chicken instead of pre-cooked chicken?
Yes, dice raw chicken breast or thighs small and cook them fully in the butter before adding the vegetables.
Use your meat thermometer to confirm the chicken reaches 165 degrees Fahrenheit before moving on to the sauce step.
If you’re curious how a plant based version compares, my Vegan Shepherd’s Pie is worth trying too.
Gluten Free Chicken Pot Pie
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/3 cup gluten free all purpose flour blend containing xanthan gum for best results
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked shredded chicken rotisserie chicken works great
- 1 cup frozen peas no need to thaw
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 gluten free pie crusts store bought or homemade
- 1 large egg beaten, for egg wash
Equipment
- Large Dutch oven or deep skillet
- 9-inch deep dish pie plate deep dish recommended for generous filling
- Whisk
- Rolling Pin
- Silicone pastry brush gentle on delicate gluten free dough
- Mixing bowls
- Instant-read meat thermometer if using raw chicken (optional)
Method
- Preheat oven to 400°F. Let store bought crusts sit at room temperature for 10 minutes. Roll homemade dough between parchment paper. Fit one crust into a 9-inch deep dish pie plate.
- Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 6-8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir 1 minute. Slowly whisk in chicken broth, then milk. Simmer 5-7 minutes until thickened to coat a spoon.
- Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Simmer 2-3 minutes until heated through. Remove from heat and cool 5 minutes.
- Pour filling into prepared crust. Top with second crust, trim overhang, fold edges together and crimp. Cut 4-5 slits in top to vent steam.
- Brush top crust with beaten egg. Place pie on baking sheet and bake 30-35 minutes until golden and bubbling. Cover edges with foil if browning too fast. Rest 10-15 minutes before slicing.
Nutrition
Notes
- Keep the filling on the thicker side to prevent a soggy bottom crust.
- Let the filling cool slightly before pouring it over the bottom crust.
- Work quickly with gluten free dough since it warms up and softens fast.
- Use rotisserie chicken to save time on a busy weeknight.
- Don’t skip the steam vents on top, or the crust may crack from trapped pressure.
- Swap chicken for cooked turkey, especially great around the holidays.
- Add mushrooms for an earthier, more savory filling.
- Store covered in the refrigerator for up to 4 days.
- Freeze unbaked assembled pie for up to 2 months, tightly wrapped. Bake from frozen at 400°F for 50-60 minutes.
- Reheat individual slices in the oven at 350°F for about 15 minutes to keep the crust crispy.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This gluten free chicken pot pie proves that eating gluten free doesn’t mean giving up the cozy, comforting meals you grew up with.
It’s rich, creamy, and packed with flavor in every single bite.
Give this one a try the next time you’re craving something warm and homey, and let me know in the comments how yours turned out.
If you make it, I would love to see it, so feel free to share a photo with me.
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