Gluten-Free Chicken Pot Pie

5 from 12 votes
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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 with a slice cut out of it

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.

Ingredients for Gluten-Free Chicken Pot Pie

  • Gluten-Free Pie Crust: 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.
  • 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.
  • Potato: Adds starchiness to the pie filling.
  • Frozen Mixed Vegetables: I like a mix of peas, carrots, corn, and green beans.
  • Water: Helps cook the potato and veggies.
  • 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.
  • 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 shiny crust.

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 chicken pot pie recipe steps 1-4 photo collage
gluten-free chicken pot pie recipe steps 5-8 photo collage

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 1/4 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.

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.

slice of gluten-free chicken pot pie on a plate with the pie in the background

Why Is My Gluten-Free Pie Crust Hard?

If you add too much water to the dough, it can turn out rock hard. It’s really important to follow the recipe exactly!

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.

How to Store Gluten-Free Chicken Pot Pie

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 chicken pot pie with plates and blue napkin in the background

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!

Mama Knows Gluten Free e-book photo collage

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5 from 12 votes

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

Servings: 8 servings
Prep: 30 minutes
Cook: 35 minutes
gluten-free pie crusts: 1 hour 30 minutes
gluten-free chicken pot pie with slice cut out of it with blue napkin and pie cutter
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. 

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.
  • 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 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 flourNot 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: 1servingCalories: 455kcalCarbohydrates: 48gProtein: 25gFat: 18gSaturated Fat: 6gCholesterol: 74mgSodium: 789mgPotassium: 611mgFiber: 6gSugar: 2gVitamin A: 3624IUVitamin C: 20mgCalcium: 90mgIron: 4mg

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

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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5 from 12 votes

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14 Comments

  1. I didn’t make the pie crust but I followed the directions for the rest of the pie and we loved it! Being dairy free isn’t that hard but having to make things from scratch is pretty much the only way to get these classic comfort meals. I really appreciate how quick and easy this recipe is, my family likes a lot of salt and pepper and some extra herbs but other than that it turned out great!

  2. thank you this was so good the crust and pot pie was so excellent my husband said it was better than my chicken pot pie prior to my celiac diagnosis a million thank you .

  3. Have never made a pot pie before let alone a gluten free one. My daughter requested one for dinner and you are my go to as I have never made a recipe from you that didn’t turn out. This did not disappoint. So good and the crust was so easy to make. Can’t wait to try and use the crust recipe to make a pie.

  4. So looking forward to trying this! This is a comfort food I’ve been missing! Could I use the Rotisserie-Style Shredded Chicken from your cookbook for this recipe? I typically have precooked shredded chicken on hand for various recipes throughout week. If not, do you have instructions for cooking the chicken. I feel ridiculous for even asking, but want to make sur I get this right! 🙂

    1. Hi Amy! Yes, you can use my recipe for shredded chicken, you could pan sautee, or boil the chicken. I hope you enjoy the pot pie!

  5. I have made this recipe numerous times and my husband requests it often. It was this recipe that helped my family see how delicious the GF and DF journey could be. I am the only person in our family that has to be restrictive in my diet, but after sharing this and many of your other recipes, my family is happily joining me for the ride. Thank you from the bottom of my heart! I love being able to still make wonderful foods for my family!

  6. Being vegan and gluten free, chicken pot pie has been the comfort food I miss most from my southern upbringing. “Like” brand chicken pieces inspired me to try this. It came out delicious and I was SO happy! I added “better than Bullion” vegan chicken flavored bullion to the vegetable water (no need to pour those veggie vitamins down the drain!) I also used the wholly gluten free prepared pie crusts that were amazing. Tonight, I’m substituting arrowroot powder for the GF flour as thickening, I like the texture better. Great job bringing this comfort food back into my life!

  7. Great recipe! Your recipes always taste amazing & are reliable. I used 1 1/4 cup of the liquid from the veggies instead of chicken broth & a little extra butter in the roux. Turned out great! Also used pre-made gluten-free crust though I’ll try your recipe in the future! Just needed a tad extra salt at the end to make up for not having the broth!

  8. Delicious, I can make it ahead for my teenage boys, it fills them up AND it uses up the Thanksgiving turkey. What more could I ask for?!

  9. Perfect for leftover turkey! This will be a staple with other meats – especially since it fills up my teenagers (who love it) AND I can make it ahead and freeze it. Thank you for including the instructions for freezing!

  10. Sooooo good! I loved this, perfect for a fall meal! Followed the recipe, and it worked out really well. We also cooked it in a cast iron skillet. Super good!