Gluten-Free Chicken Pot Piejump to recipe
This Gluten-Free Chicken Pot Pie is the perfect comfort food for a cold day! We take tender shredded chicken, cover it in a creamy broth laced with hearty vegetables, and top it with our homemade gluten-free pie crust for a meal your whole family will love.
I grew up absolutely loving frozen pot pies, and it was one of the things I really missed after going gluten-free. While my mom sometimes made pot pie with canned biscuits on top, I’ve personally always favored my pot pie topped with a flaky, buttery crust. Luckily, we’ve nailed a gluten-free pie crust recipe that is easy to work with and actually holds up well so that you can re-create this classic meal without the gluten.
Here’s what you’ll need to make this dish!
- Gluten-Free Pie Crust – you’ll need either a store-bought gluten-free pie crust, or the ingredients to make your own! Our recipe uses gluten-free flour, butter, salt, ice water, and a touch of sugar. We wrote this recipe for just one crust, but if you prefer a double-crust pie – simply double it!
- Butter – we’re going to create a roux for the filling, which starts off with a 2 tablespoons of butter.
- Garlic and Onion – 1 diced onion and 2 cloves of minced garlic add a ton of flavor to the dish.
- Gluten-Free Flour – 2 tablespoons of flour will help thicken the pot pie filling. We used King Arthur Measure-for-Measure, but feel free to use whatever gluten free flour blend you have on hand!
- Chicken Broth – 2 cups of chicken broth helps make up the filling – make sure you check the label for gluten-free.
- Heavy Cream – ½ cup of heavy cream makes the filling rich and creamy. You can also use milk or your favorite non-dairy milk here.
- Herbs and Spices – ½ teaspoon each of dried thyme, sage, salt, and pepper give the filling great flavor.
- Shredded Chicken – You’ll need about 4 cups of shredded chicken for this pot pie. You can simply grab a rotisserie chicken and shred it, or you can cook about 2 pounds of chicken breasts or thighs and shred them. Our slow cooker shredded chicken recipe is our favorite no-fuss way to do this!
- Frozen Peas and Carrots – We decided to keep it simple with 1 cup of frozen peas carrots for this recipe, but you could also add in corn, potatoes, green beans, or any other veggie you love!
- An Egg – This is optional, but if you’d like your pot pie to have a nice shiny crust, you can brush it with a whisked egg.
What’s the best gluten-free pie crust for chicken pot pie?
We recommend our homemade gluten-free pie crust for this recipe! It only has a few ingredients, is easy to make, easy to work with, and tastes great. If you’re grain-free, you can also use our Paleo pie crust recipe here!
How to Make Gluten-Free Chicken Pot Pie
Here’s how to make this recipe:
- Prepare the Crust – Whether you are making your own pie crust or using store-bought, prepare the crust according to directions and roll it out.
- Cook the Onion and Garlic – Add the butter to a large pot over medium heat, then add the onion and garlic to the pot once it has melted. Saute for 4 to 5 minutes, until the onion is translucent and the garlic is fragrant.
- Add the Flour – Sprinkle the flour over the onions and garlic, then whisk to combine with the butter.
- Whisk in the Broth – Slowly pour the broth into the butter and flour mixture, whisking constantly to combine until it is smooth.
- Stir in the Cream, Spices, Chicken and Veggies – Add the heavy cream, spices, chicken, and veggies and stir to combine. Let simmer for about 5 minutes, until the peas and carrots are fully defrosted and the mixture has thickened.
- Pour Into a Casserole Dish and Top with Crust – Pour the filling into a casserole dish, deep-dish pie pan, or cast iron pan and top with the pie crust dough. Brush with the egg wash, if desired.
- Bake – Bake for 30 minutes, until the crust is golden brown.
- Serve – Let the dish cool for about 5 minutes, then serve!
How to Store Leftover Pot Pie
To store leftover chicken pot pie, simply cover it and keep in the refrigerator for up to 5 days. You can reheat a serving by microwaving it for about 90 seconds or warming it in a 350 F oven for 8-10 minutes.
Can you freeze chicken pot pie?
You can! You have two options here:
- Freeze a Whole Chicken Pot Pie – To freeze a whole pot pie, make the filling, top it with the pie crust, then cover and freeze (don’t bake it!). When you’re ready to cook it, bake, covered, at 350 F for one hour, and remove the foil in the last 15 minutes of baking.
- Freeze Leftovers – Divide the leftovers into individual portions, then store in an airtight container in the freezer. To reheat, microwave an individual portion for 3-4 minutes, or bake for 20-30 minutes.
Yes! You can make pot pie up to a day ahead time. Simply make the filling, cover it with the crust, then cover the dish and refrigerate. Since it’ll be cold, you may need to add an extra 5 minutes to the baking time.
Absolutely! We are all for shortcuts, so if you have a pre-made gluten free pie crust that you love, feel free to use it.
Yes! Simply double the pie crust recipe and use one pie crust to line your baking dish and one to top it.
Yes, to make this pot pie dairy-free, use your favorite dairy-free milk in place of the heavy cream, and use your favorite gluten-free, dairy-free pie crust recipe. You can swap coconut oil for the butter in our crust recipe, but we’ve found that it is a bit harder to work with.
If you’re making this pot pie grain-free, you can thicken it with arrowroot or tapioca starch instead! Simply combine 2 tablespoons with 2 tablespoons of water, whisk it together, then pour it into the broth you’re using for the filling. Let the filling come to a bubble to thicken.
Gluten-Free Chicken Pot Pie
This Gluten-Free Chicken Pot Pie tastes just like the classic dish with a flaky, buttery crust and flavorful filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- 1 gluten-free pie crust
- 2 tablespoons salted butter or extra-virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons gluten-free flour blend
- 2 cups chicken broth
- 1/2 cup heavy cream (or the same quantity of cream scooped from the top of a chilled can of full-fat coconut milk for dairy-free)
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme leaves
- ½ teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- 4 cups shredded chicken (about 2 pounds cooked and shredded chicken)
- 1 cup frozen peas and carrots
- 1 egg, whisked
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy-bottomed pot over medium heat, then add the onion and garlic. Sauté for 4 to 5 minutes, until the onion is translucent and fragrant.
- Sprinkle the flour over the onion mixture and whisk to combine.
- Add the chicken broth 1 cup at a time, whisking constantly, then stir in the heavy cream, sage, thyme, salt, and pepper, continuing to whisk until mixture is smooth.
- Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
- Transfer the chicken mixture to a deep pie pan or 2-quart casserole dish, then lay the crust over the top. Brush with the whisked egg, then bake for 30 minutes.
- Remove from the oven and let cool slightly, then serve!
- This makes one pie crust for topping the pie, you can double this recipe if you prefer a double crust!
- For grain-free: use this pie crust, and thicken the filling with 2 tablespoons arrowroot or tapioca starch instead of flour.
- For dairy-free: use olive oil in place of the butter for sauteeing the veggies, substitute coconut oil for butter in the pie crust, or use your favorite dairy-free pie crust, and use your favorite dairy-free milk in place of the heavy cream – we like full-fat canned coconut milk here!
Keywords: pot pie, gluten-free pot pie, gluten-free chicken pot pie