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Gluten-Free Chicken Pot Pie

By Audrey Roberts

Published Jan 24, 2025

4.95

Read 23 Reviews

Prep 30 minutes mins

Cook 35 minutes mins

Servings 8 servings

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A classic homemade pot pie filled with chicken, vegetables, and a rich, creamy sauce in a flaky gluten-free double crust. Savor this comfort food at home using a gluten-free pie crust and the beloved fillings with simple ingredients.

Gluten-Free Chicken Pot Pie Recipe

Gluten-free chicken pot pie is one of my family’s favorite meals. They love the flaky crust and creamy filling. This homemade pie is made with mixed vegetables, soft potatoes, and chicken in a gluten-free cream sauce packed with flavor. 

The key to this signature dish is the pie crust! Flaky, buttery and soft, even without the gluten. My gluten-free pie crust is a no-fail recipe ready for all your baking needs— savory and sweet.

This gluten-free chicken pot pie is also a great make-ahead recipe. I usually make a few pies at a time and gift them to friends and family or keep a couple in my freezer!

Ingredients

• Gluten-Free Pie Crust: Use my easy gluten-free pie crust recipe, which also has a dairy-free option. I use Pillsbury gluten-free or Better Batter flour to make the crusts.
• Cooked Chicken: You can use any leftover shredded or cubed cooked chicken or a rotisserie chicken from the store. Just make sure the seasonings are gluten-free. You can also use your Thanksgiving turkey leftovers for this baked pie.
• Potato: Adds starchiness to the pie filling and thickens the sauce.
• Frozen Mixed Vegetables: I like a mix of peas, carrots, corn, and green beans. You can use what you prefer.
• Butter: Adds richness to the filling. For a dairy-free option, use Smart Balance.
• Gluten-Free All-Purpose Flour: Thickens the filling. I like Pillsbury gluten-free flour or Better Batter flour. You can also use cornstarch.
• Spices: Salt, pepper, dried thyme, and onion powder add so much flavor to the filling.
• Gluten-Free Chicken Broth: Adds moisture and flavor to the filling.
• Milk: Helps thicken the filling, making it rich and creamy. For a dairy-free option, use unsweetened almond or coconut milk.
• Egg Wash: Mix together an egg and some water and brush on the crust to create a beautiful crispy brown crust.

Tips and Suggestions

• Don’t wait for the filling to cool before putting it into the pie crust. The hot filling will start cooking the crust before it even goes into the oven.
• If you want to thicken up the filling, whisk in 2 tablespoons of cornstarch into the 1/4 cup of water and then stir into the filling mixture.
• Baking the pie on a preheated cookie sheet helps make the dough stay firm to the pie filling.
• Place the pot pie on the lowest rack. Having the pie closer to the heat source will help your bottom crust not to be soggy.
• Don’t skip the egg wash step, or you won’t get that pretty golden crust. If you can’t have eggs, you can brush the top of the crust with milk.
• I save time by making my pie crust ahead of time. You can even make the pot pie filling ahead of time.
• Check all ingredient packaging to ensure your ingredients are gluten-free.

Serving Suggestions

This gluten-free pot pie is a hearty meal alone, but I love adding a simple side salad. It is also a great meal to whip up when you have leftover chicken or even leftover turkey from Thanksgiving.

Storage Instructions

Leftovers will be good for 3 days covered in the refrigerator. You can reheat the pot pie leftovers in the microwave or the oven.

If you want to freeze your gluten-free pot pies (baked or unbaked), I suggest making them in freezer-safe pie pans or aluminum foil pie pans. Wrap the entire pie tightly with plastic wrap all the way around. Then, wrap it again tightly with aluminum foil all the way around.

Place the wrapped pie in the freezer for 2-3 months. When ready to bake, you can bake it straight from frozen by adding about 20 minutes to the baking time, or thaw it in the refrigerator and bake as directed.

More Gluten-Free Dinner Recipes To Try!

• Gluten-Free Meatloaf {Dairy-Free Option}
• Gluten-Free Southern Fried Chicken {Dairy-Free Option}
• Gluten-Free Meatballs {Dairy-Free Option}
• Gluten-Free Chicken and Dumplings {Dairy-Free Option}

4.95 from 20 votes

Gluten-Free Chicken Pot Pie

By: Audrey Roberts

Servings: 8 servings

Prep: 30 minutes mins

Cook: 35 minutes mins

Gluten-Free Pie Crusts: 1 hour hr 30 minutes mins

Total: 2 hours hrs 35 minutes mins

A classic homemade pot pie filled with chicken, vegetables, and a rich, creamy sauce in a flaky gluten-free double crust. Savor this comfort food at home using a gluten-free pie crust and the beloved fillings with simple ingredients.

Step-by-step photos can be seen below the recipe card.

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Equipment

• 1 9-inch Pie Dish

Ingredients 

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Gluten-Free Crust

• ▢ 2 gluten-free pie crusts, Use my easy gluten-free pie crust recipe. The crust recipe also has a dairy-free option. I use Pillsbury gluten-free or Better Batter flour to make the crusts.

Filling

• ▢ 2 cups cooked chopped gluten-free chicken
• ▢ 1 large potato, peeled and diced
• ▢ 2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
• ▢ 1 cup water
• ▢ 3 teaspoons butter, Dairy-free use Smart Balance.
• ▢ 1/3 cup gluten-free all-purpose flour, I like Pillsbury gluten-free flour or Better Batter flour.
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 teaspoon dried thyme
• ▢ 2 teaspoons onion powder
• ▢ 1 1/2 cups gluten-free chicken broth
• ▢ 2/3 cup milk, Dairy-free use unsweetened almond or coconut milk.

Egg Wash

• ▢ 1 large egg
• ▢ 1 tablespoon water

Instructions 

• Prepare 2 pie crusts by doubling my gluten-free pie crust recipe, including chilling.
• Place a baking sheet on the lower rack of the oven. Preheat the oven to 425°F and grease a 9-inch pie dish with gluten-free cooking oil cooking spray.
• Place one of the gluten-free pie doughs into the bottom of the greased pie dish. Make sure it is smooth.
• Place the diced potatoes and frozen vegetables in a large pot. Cover the vegetables with the 1 cup water to cover and cook over medium heat for 10-15 minutes, until potatoes are soft. Drain the vegetables and place in a bowl.
• Add the butter to the pot and melt over medium heat. In a small bowl whisk together the milk and gluten-free flour. Stir in gluten-free flour and seasonings, whisking continuously until smooth.
• Add the gluten-free chicken broth, stirring frequently until thick. Remove the pot from heat.
• Stir in the chopped chicken and vegetables. Pour the filling into the pie crust.
• Place the remaining pie crust over the top of the filling and pinch the edges shut. Cut slits in the top of the pot pie.
• Whisk together the egg and the water in a small bowl and brush it all over the top crust.
• Bake for 30-35 minutes, or until golden brown and internal temperature reaches 165°F.
• Allow the pot pie to cool for 10 minutes and serve!

Notes

• Don’t wait for the filling to cool before putting it into the pie crust. The hot filling will start cooking the crust before it even goes into the oven.
• If you want to thicken up the filling, whisk in 2 tablespoons of cornstarch into the 1/4 cup of water and then stir into the filling mixture.
• Baking the pie on a preheated cookie sheet helps make the dough stay firm to the pie filling.
• Place the pot pie on the lowest rack. Having the pie closer to the heat source will help your bottom crust not to be soggy.
• Don’t skip the egg wash step, or you won’t get that pretty golden crust. If you can’t have eggs, you can brush the top of the crust with milk.
• I save time by making my pie crust ahead of time. You can even make the pot pie filling ahead of time.
• Leftovers will be good for 3 days covered in the refrigerator. You can reheat the pot pie leftovers in the microwave or the oven.
• If you want to freeze your gluten-free pot pies (baked or unbaked), I suggest making them in freezer-safe pie pans or aluminum foil pie pans. Wrap the entire pie tightly with plastic wrap all the way around. Then, wrap it again tightly with aluminum foil all the way around. Place the wrapped pie in the freezer for 2-3 months. When ready to bake, you can bake it straight from frozen by adding about 20 minutes to the baking time, or thaw it in the refrigerator and bake as directed.
• Check all ingredient packaging to ensure your ingredients are gluten-free.

Nutrition

Serving: 1servingCalories: 392kcalCarbohydrates: 40gProtein: 18gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 60mgSodium: 738mgPotassium: 401mgFiber: 4gSugar: 2gVitamin A: 2438IUVitamin C: 10mgCalcium: 69mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Chicken Pot Pie Step-by-Step

Prepare 2 gluten-free pie crusts by following and doubling my recipe, including chilling.

Heat a baking sheet on the lowest rack of the oven while preheating to 425°F. Grease a 9-inch pie dish with gluten-free cooking spray. Place 1 gluten-free pie dough to the bottom of the greased pie pan. Press the dough gently into the corners and make sure it’s smooth.

Grab a large pot and add 1 large cubed potato and 2 cups of mixed frozen vegetables. Cover the vegetables with 1 cup of water. Cover the pot and cook over medium heat for 10-15 minutes. Potatoes should be soft. Drain the vegetables and put them in a bowl for later.

Using the same pot, melt 3 tsp butter (or a dairy-free alternative) over medium heat. In a bowl, whisk together ⅔ cup of milk (or dairy-free alternative) and ⅓ cup of gluten-free flour. Add the milk and flour mixture to the pot and stir in 1 tsp salt, ¼ tsp ground black pepper, 1 tsp dried thyme, and 2 tsp onion powder. Whisk continuously until smooth.

Add 1 ½ cups of chicken broth. Stir frequently until the filling thickens. Remove the pot from the heat.

Stir the chicken, potatoes, and vegetable mixture into the pot and stir to mix. 

Pour the filling into the pie crust in the pie pan. 

Lay the remaining pie crust over the top of the filling and pinch the top and bottom edges together all the way around. Score slits in the top crust for ventilation.

Make the egg wash in a small bowl by whisking 1 large egg and 1 tbsp of water together. Brush the top pie crust with the egg wash, being sure to get the edges as well.

Place the pie on the warm baking sheet on the lowest rack. Bake the pie for 30-35 minutes or until golden brown. The internal temperature should reach 165°F. Allow the pot pie to rest for 10 minutes. Cut, serve, and enjoy!