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.
Prep Time30 minutesmins
Cook Time35 minutesmins
gluten-free pie crusts1 hourhr30 minutesmins
Course: Main Course
Cuisine: American
Keyword: gluten-free chicken pot pie, gluten-free dairy-free chicken pot pie, gluten-free pot pie
2gluten-free pie crustsUse 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
2cupscooked chopped gluten-free chicken
1largepotato peeled and diced
2cupsfrozen mixed vegetables(peas, carrots, corn, green beans)
1cupwater
3teaspoons butterDairy-free use Smart Balance.
1/3cupgluten-free all-purpose flourI like Pillsbury gluten-free flour or Better Batter flour.
1teaspoonsalt
1/4teaspoonground black pepper
1teaspoondried thyme
2teaspoonsonion powder
1 1/2cupsgluten-free chicken broth
2/3cupmilkDairy-free use unsweetened almond or coconut milk.
Egg Wash
1largeegg
1tablespoonwater
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!
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.