Gluten-Free Chicken Pot Pie {Dairy-Free Option}

An easy recipe for gluten-free chicken pot pie. The classic double crust pot pie filled with chicken, vegetables, and a creamy sauce. This gluten-free chicken dinner recipe also has a dairy-free option. 

Gluten-Free Chicken Pot Pie

Gluten-free chicken pot pie is one of my family’s favorite meals! They love the flakey crust and creamy filling.

The key to the best gluten-free chicken pot pie is the crust! I promise my recipe for Gluten-Free Pie Crust is a no-fail flakey pie crust recipe.

You can see just how easy chicken pot pie is to make in the recipe video.

How To Make Gluten-Free Chicken Pot Pie

• 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 10-inch iron skillet or 9-inch pie dish. I like using vegetable oil for the skillet and coconut oil cooking spray for the pie pan.
• Place one of the gluten-free pie dough into the bottom of a skillet or pie dish. Make sure it is smooth. (photo 1)
• Place the diced potatoes and frozen vegetables in a large pot. Cover the vegetables with water and cook over medium heat for 10-15 minutes, until potatoes are soft. Drain the vegetables and place in a bowl. (photo 2)
• Add the butter to the pot and melt over medium heat.
• In a small bowl, whisk together the milk and flour.
• Stir in gluten-free flour-milk mixture and seasonings, whisking continuously until smooth.
• Slowly add the gluten-free chicken broth, stirring frequently until thick. Remove the pot from heat.
• Stir in the chopped chicken and vegetables. (photo 3)
• Pour the filling into the pie crust. (photo 4)
• Place the remaining pie crust over the top of the filling and pinch the edges shut. (photo 5)
• Cut slits in the top of the pot pie. (photo 6)
• Whisk together the egg and the water in a small bowl and brush it all over the top crust. (photo 6)
• Bake for 30-35 minutes, or until golden brown and internal temperature reaches 165°F. (photo 7)
• Allow the pot pie to cool for 10 minutes and serve! (photo 8)

Gluten-Free Pie Crust

Is there a gluten-free ready-made pie crust? My recipe for pot pie uses my easy Gluten-Free Pie Crust Recipe.

But if you want to use a ready-made crust, Wholly Gluten Free makes frozen pie crusts. Check out their website for a video on how to use one of their frozen crusts for the top of the pot pie. I personally have not used the frozen ready-made pie crusts for this recipe. 

I highly recommend making a homemade gluten-free pie crust. It is so worth the extra time to make! My easy tried and true recipe for a flakey gluten-free pie crust can also be made ahead of time or frozen, which can save time in making a pot pie.

Can You Make Pot Pie Ahead Of Time?

Homemade pie crusts are easily made ahead of time. The crust can be refrigerated for up to 5 days or in the freezer for up to 3 months. Thaw the crust overnight in the refrigerator before using it.

The chicken pot pie filling can be made one day in advance, just cover and refrigerate.

Can You Freeze Chicken Pot Pie?

Yes, you can freeze the chicken pot pie. You will need to make the pot pie in a freezer-safe pan (like a metal pan). Wrap the entire pot pie, top, and the bottom of the pot or pie pan, with freezer plastic wrap. Then wrap the entire pot pie again from top to bottom with aluminum foil. Place the double wrapped pot pie in the freezer.

You do not have to thaw the pot pie. Add about 20 minutes to your baking time if you bake it frozen.

You can also thaw the pot pie in the refrigerator and then bake as directed. An unbaked or baked pot pie freezes for up to 2-3 months.

Tips For Making The Best Gluten-Free Pot Pie

• Use my no-fail recipe for homemade gluten-free pie crust.
• As a shortcut, you can use pre-cooked gluten-free chicken. Leftover chicken is awesome in a pot pie. I also like using Costco’s gluten-free rotisserie chicken. Make sure to always check your labels for the pre-cooked chicken you buy.  
• Two chicken breasts diced also makes 2 cups.
• 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 pot pie filling, whisk in 2 tablespoons of cornstarch into the ¼ cup of water and then stir into the filling mixture.
• Put a baking/cookie sheet in the oven while preheating it. Baking the pot pie on a preheated cookie sheet helps make the dough stay firm to the pie filling.
• Bake your pot pie on a lower baking 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.

How Long Will Chicken Pot Pie Last?

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

Gluten-Free Flour

My favorite gluten-free Pillsbury gluten-free flour. I have also baked this pot pie using Better Batter gluten-free flour for the crust and it turned out beautifully.

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Gluten-Free and Dairy-Free Chicken Pot Pie

Making chicken pot pie both gluten-free and dairy-free is really easy. I used Smart Balance butter and unsweetened almond milk.

Some of my favorite dairy-free alternatives that I like to cook with are Smart Balance butter, olive oil, coconut oil, unsweetened almond, or coconut milk.

Easy Gluten-Free Chicken Pot Pie

Don’t let the idea of making a homemade gluten-free pie crust get in the way of you enjoying chicken pot pie. I promise the steps of my gluten-free chicken pot pie recipe are really easy to follow.

I save time by making my pie crust ahead of time. You can even make the pot pie filling ahead of time. Making a pot pie really is only a few steps. Taking the extra time to make a homemade gluten-free chicken pot pie is so worth it!

Chicken pot pie is comfort food at its best! Not only does pot pie make for yummy leftovers, but also freezes well.

More Gluten-Free Dinner Recipes To Try!

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

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5 from 8 votes

Gluten-Free Chicken Pot Pie {Dairy-Free Option}

An easy recipe for gluten-free chicken pot pie. The classic double crust pot pie filled with chicken, vegetables, and a creamy sauce. This gluten-free chicken dinner recipe also has a dairy-free option. 

Course Main Course

Cuisine American

Keyword gluten-free chicken pot pie, gluten-free dairy-free chicken pot pie, gluten-free pot pie

Prep Time 30 minutes

Cook Time 35 minutes

gluten-free pie crusts 1 hour 30 minutes

Servings 8 servings

Calories 455kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

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.
• ▢ ⅓ cup gluten-free all-purpose flour I like Pillsbury gluten-free flour or Better Batter flour.
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 teaspoon dried thyme
• ▢ 2 teaspoons onion powder
• ▢ 1 ½ cups gluten-free chicken broth
• ▢ ⅔ 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 dough 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 ina 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!

Video

Notes

• Double my recipe for Gluten-Free Pie Crust.
• I like Pillsbury gluten-free flour o Better Batter flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• As a shortcut, you can use pre-cooked gluten-free chicken. Leftover chicken is awesome in a pot pie. I also like using Costco's gluten-free rotisserie chicken. Make sure to always check your labels for the pre-cooked chicken you buy.  
• Three chicken breasts diced also makes 3 cups. 
• 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.
• Put a cookie sheet in the oven while preheating it. Baking the pot pie on a preheated cookie sheet helps make the dough stay firm to the pie filling.
• Bake your pot pie on a lower baking 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.
• For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
• The pot pie can be made ahead of time. The crust can be refrigerated for up to 5 days or in the freezer for up to 3 months. Thaw the crust overnight in the refrigerator before using it. The chicken pot pie filling can be made one day in advance, just cover and refrigerate.
• The pot pie can be frozen. Make the pot pie in a freezer-safe pan (like a metal pan). Wrap the entire pot pie, top, and the bottom of the pot or pie pan, with freezer plastic wrap. Then wrap the entire pot pie again from top to bottom with aluminum foil. Place the double wrapped pot pie in the freezer. The pot pie does not need to be thawed. Add about 20 minutes to your baking time if you bake it frozen. You can also thaw the pot pie in the refrigerator and then bake as directed. An unbaked or baked pot pie freezes for up to 2-3 months.
• Mama says, "always check your labels!"

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 48g | Protein: 25g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 789mg | Potassium: 611mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3624IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 4mg

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