Gluten-Free Chicken Pot Pie

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

5 from 2 reviews

This Gluten-Free Chicken Pot Pie tastes just like the classic dish with a flaky, buttery crust and flavorful filling.


  • 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


  1. Preheat the oven to 350°F.
  2. 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.
  3. Sprinkle the flour over the onion mixture and whisk to combine.
  4. 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.
  5. Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
  6. 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.
  7. 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