Gluten-Free Chicken Pot Pie

5 from 14 votes

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.

Prep Time30

Cook Time35

Gluten-Free Pie Crusts1 30

Total Time2 35

Course: Dinner, Main Course

Cuisine: American

Keyword: gluten-free chicken pot pie

Servings: servings

Author: Audrey Roberts

Equipment

1 9-inch Pie Dish

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 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!

Video

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