Gluten Free

Gluten-Free Chicken Pot Pie

at a glance
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6 servings
5 — Votes 3 votes

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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.

Gluten-Free chicken Pot Pie in a grey deep dish pie pan on a marble surface with a tan towel behind it

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.

overhead shot of Gluten-Free chicken Pot Pie in a grey deep dish pie pan on a marble surface

Gluten-Free Chicken Pot Pie Ingredients

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!

gluten free chicken pot pie with a scoop taken out of it so you can see peas and carrots in a grey deep dish pan on a marble surface

How to Make Gluten-Free Chicken Pot Pie

Here’s how to make this recipe:

  1. 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. 
  2. 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.
  3. Add the Flour – Sprinkle the flour over the onions and garlic, then whisk to combine with the butter.
  4. Whisk in the Broth – Slowly pour the broth into the butter and flour mixture, whisking constantly to combine until it is smooth. 
  5. 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.
  6. Pour Into a Casserole Dish and Top with Crust – Pour the filling into a casserole dishdeep-dish pie pan, or cast iron pan and top with the pie crust dough. Brush with the egg wash, if desired.
  7. Bake – Bake for 30 minutes, until the crust is golden brown. 
  8. 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. 

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.
side shot of gluten free chicken pot pie in a grey deep dish pie pan with a scoop removed on a marble surface with a tan towel behind it
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Want more recipes like this?

Q Can you make pot pie ahead of time?
A

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.

Q Can I use a store-bought gluten-free pie crust?
A

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.

Q Can I make a double crust pot pie?
A

Yes! Simply double the pie crust recipe and use one pie crust to line your baking dish and one to top it.

Q Can I make this dairy-free?
A

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.

Q How can I thicken pot pie without flour?
A

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.

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Gluten-Free Chicken Pot Pie

By: Cassy Joy Garcia
5 — Votes 3 votes
Prep Time: 20 mins
Cook Time: 50 mins
Servings: 6 servings
This Gluten-Free Chicken Pot Pie tastes just like the classic dish with a flaky, buttery crust and flavorful filling.

Ingredients  

  • 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

Instructions

  • 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!

Recipe Notes

  • 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!
 
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Karin says

    Karin —  11/25/2018 At 08:11

    Would ghee work in place of butter for the crust? This looks so yummy!

  2. Kristen says

    Kristen —  11/28/2018 At 19:34

    5 stars
    HOLY MOLY. This filling is sooo good. We used a pre-made GF crust so I can only speak to the filling, but wowzers. My husband said he didn’t even need the crust!

  3. Sheila says

    Sheila —  01/06/2019 At 06:43

    Planning to make a double batch and freeze one for a neighbor…any freezing tips?

  4. Tasha says

    Tasha —  02/20/2021 At 13:42

    5 stars
    Made this recipe just last week – a friend I work with mentioned that a friend of hers (whom I know) was so tired of her own cooking, and I said – ‘Why don’t I give her a slice of this Chicken Pot Pie? Here is her response: Subject line: OMG Tasha’s pie… and “Wow, that was incredible. How could anything be that good? I’m in awe – J.”

    • Brandi Schilhab says

      Brandi Schilhab —  02/22/2021 At 08:55

      Amazing, Tasha!! Thank you so much for sharing!!

  5. Sarah Coats says

    Sarah Coats —  02/21/2021 At 06:09

    This recipe is so delicious! I didn’t have quite enough chicken, so I added in more peas and carrots. Delicious on a snowy winter evening. This is my second time making this gluten free crust (previously used it at Christmas for Quiche Lorraine). I left out the sugar for this savory dish and it was perfect.

    • Brandi Schilhab says

      Brandi Schilhab —  02/22/2021 At 08:55

      So glad you love this one, Sarah! Thank you for sharing this with us!

  6. Breaunna says

    Breaunna —  07/13/2022 At 15:33

    Could I just throw this all in a crockpot and add biscuits on top? If so, how long would I have to cook it?

    • Melissa Guevara says

      Melissa Guevara —  07/19/2022 At 10:16

      Hi Breaunna! We haven’t tried this recipe in the crockpot, but I wouldn’t see why you couldn’t cook it there. If you’re starting with raw chicken, I would recommend on high for 3-4 hours or low for 6-8 hours until the chicken is cooked through and shreddable. Then serve alongside cooked biscuits on top. Enjoy! -Team F&F

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