The best Gluten-Free Chicken Pot Pie recipe combines a creamy filling, full of veggies and tender chicken, covered with a flaky gluten-free crust that is easy to make! Serve alongside mashed potatoes for a classic comfort food meal your whole family will devour.
best gluten-free chicken pot pie recipe
It’s possible to enjoy one of the most beloved comfort foods in a delicious and deceptively gluten-free version! Not only has this recipe won rave reviews from my family, but many readers have told me it’s so good, even non-GF eaters can’t stop raving about it!
Gluten-free chicken pot pie recipe starts with another favorite recipe on the site, flaky gluten-free pie crust. The filling is rich, creamy, and comforting, just like creamy chicken dumpling soup with chunks of tender chicken and veggies in a velvety, buttery sauce.
It’s a versatile recipe to make it how you like it! Use any preferred or leftover vegetables, transform into a vegetarian pot pie without chicken, turkey pot pie, or even adapt it to a dairy-free recipe!
How To Make gluten-free chicken pot pie
This recipe for gluten-free chicken pot pie has two components – the stove top thick and creamy filling and an easy gluten-free pie crust. Don’t be deterred by the steps, it’s actually quite easy to make, and you’ll be diving into a meal so decadent, you won’t be it’s gluten-free!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Prepare a single gluten-free pie crust recipe or use a thawed store bought crust. Go to the ultimate guide for best gluten-free pie crust for detailed step-by-step directions or how to make it without a food processor.
- While the pie crust is chilling, cook the chicken if you are not using leftovers or rotisserie chicken. (Leftover turkey works well too!)
- Melt the butter over in a saucepan. Add the onion, carrots, and celery. Saute until the veggies are crisp tender.
- Add the gluten-free flour, salt and pepper to the vegetables. Cook and stir until veggies are coated with the flour.
- Slowly pour in the broth, 1/2 cup at a time, stirring continuously. You will have a very thick sauce.
- Continue stirring while adding milk, thyme, and parsley. Bring to a boil, then reduce heat to simmer for 2-3 minutes, or until very thick.
- Stir in chicken and frozen peas to warm.
- Now you are ready for assembly. Pour the filling into a pie pan.
- Roll out the single crust slightly larger than the top of your pie dish. Place it on top of the filling and press down edges to secure.
- Brush the top of the crust with an egg wash – a beaten egg whisked with water. Cut 3-4 deep slits in the top with a sharp knife.
- Bake for 35-40 minutes, or until crust is golden and filling bubbles through slits.
Gluten-Free Filling
This decadent filling, similar to Instant Pot Chicken and Dumplings recipe, uses carrots, onions, celery, and peas for the veggies. However, it can be adapted for whatever you have on hand or personal preference.
- Chop leftover veggies and add to the cream sauce.
- Alternatively, add other vegetables such as mushrooms, leeks, corn, or diced potatoes.
- To make a vegetarian recipe, increase the amount of vegetables and omit the chicken. Substitute vegetable broth for the chicken broth.
- For turkey pot pie, replace the chicken with 4 cups leftover turkey.
- For a gluten-free, dairy-free pot pie, substitute a dairy free milk alternative, such as almond milk. Vegan, non-dairy butter may also replace the traditional butter.
Gluten-Free Pot pie crust
You also have options when it comes to the homemade gluten-free crust!
- Instead of a from scratch crust, replace it with a store bought GF crust.
- For a more decadent recipe, make or buy a double crust. Roll out both crusts and use one to line the pie dish and one to top the filling. Crimp the edges together, brush with the egg wash, and cut deep slits before baking on a lower oven rack.
- Use mashed potatoes for an alternative gluten free topping. Brush with melted butter and bake for 40 minutes.
Cooking Chicken for pot Pie
Choose your preferred method for cooking the chicken breasts before starting the recipe. Cooking times may differ, depending on the thickness of the chicken breasts. Check to be sure the temperature of the chicken has reached 165ºF.
Or use rotisserie chicken or leftover chicken or turkey. You will need 4 cups cooked, chopped chicken or turkey for the filling.
Boil: Bring a large pot of water to a boil. Add chicken, cover, and reduce heat to low. Cook for 20-25 minutes, or until chicken is cooked through. Drain and chop.
Bake: Preheat the oven to 375ºF. Place chicken breasts on a greased baking sheet. Bake for 22-26 minutes, flipping halfway through. Cool slightly and chop.
Pressure Cooker: Place chicken breasts and 1 cup of water in an electric pressure cooker. Secure on lid and seal valve. Cook under high pressure for 10 minutes. Let pressure release naturally for 10 minutes. Let out any remaining pressure and remove chicken to chop.
Freezing, make-ahead and storing
To make-ahead – Prepare the crust and filling up to 3 days ahead of time. Store separately in the refrigerator. When ready to bake, assemble, and add 5-10 minutes baking time.
Store / Reheat – Cover and store leftovers up to 4 days. Reheat leftovers in the baking dish for 20-30 minutes in 350°F oven. To shorten the time, microwave at 50% power until the chill is taken off, and then finish reheating in the oven. Make sure the baking dish is microwave safe.
Freezing – Assemble the pot pie and place in the freezer until solid. Remove, wrap securely in plastic wrap and then cover in foil. Freeze up to 3 months. Thaw for 1-2 days in the refrigerator, remove plastic wrap and foil, and bake according to directions. It may need additional time if the filling is still partially frozen or very cold.
FREQUENTLY ASKED QUESTIONS
Yes. To save on time replace the homemade crust with a store bought one. Brush with egg wash and cut slits before baking.
Yes. Double the crust recipe and roll out both crusts. Use one to line the pie dish and one to top the filling. Crimp the edges together, brush with the egg wash, and cut deep slits before baking on a lower oven rack.
Even though some of the ingredients are rich, it’s actually a pretty healthy recipe with 346 calories per serving! Using a single crust instead of a double cuts a lot of calories from traditional pot pie recipe. To reduce calories further, use 2% milk instead of whole, or a non-dairy milk.
For a gluten-free, dairy-free pot pie, substitute a dairy-free milk alternative, such as almond milk in the filling. Vegan, non-dairy butter may also replace the traditional butter.
I have not tested the crust recipe using dairy-free substitutions. Therefore, I recommend using a dairy-free, gluten-free crust recipe.
If you don’t have a pie pan on hand, it may also be baked in a 2 quart baking dish, such as a 8X8 or 9X9 pan. Be sure to roll the crust out so it still fits over the top with a 1/2 inch overhang.
To bake in a 9X13 pan, the filling recipe will stay the same. You will need to make a double recipe of the crust, and roll it out to fit over the 9X13 pan with a 1/2 inch overhang to crimp the edges. Brush with an egg wash and cut four slits before baking.
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step-by-step web story instructions for this recipe!
What goes with chicken pot pie?
Since this recipe doesn’t use potatoes, I like to serve it with mashed potatoes, but there are many great options!
- Gluten-free cornbread
- Gluten-free biscuits
- Bacon Maple Brussel Sprouts
- Sauteed Zucchini
- Roasted Butternut Squash
- Harvest Salad
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Gluten-Free Chicken Pot Pie
Ingredients
Gluten Free Crust
- 3/4 PLUS 2/3 cup (6 1/2 ounces weight total) gluten-free all purpose flour (I recommend Cup 4 Cup gluten free flour)
- 1 ½ teaspoon sugar
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cut into small cubes and frozen for 10 minutes
- 2 ½ tablespoons cold water
- 1 ½ tablespoons sour cream
- 1 ½ teaspoon apple cider vinegar
Gluten Free Chicken Pot Pie Filling
- 4 cups cooked, chopped chicken, (about 2 ½ pounds boneless, skinless breasts)
- 4 tablespoons unsalted butter
- ½ medium onion, chopped
- 2 carrots, diced
- 2 celery, diced
- ½ cup gluten-free all purpose flour, (I recommend Cup 4 Cup gluten free flour)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups chicken broth
- 2 ½ cups whole milk
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ⅔ cup frozen peas
- 1 egg, lightly beaten with 1 tablespoon water for egg wash
Instructions
Gluten-Free Crust
- In a food processor pulse flour, sugar, and salt together until mixed. Scatter butter over top and pulse about 10 times, until butter is about size of peas. (For by hand or more detailed instructions go to gluten free pie crust recipe.)
- Combine water, sour cream, and vinegar in a small bowl. Pour half of liquid mixture in and pulse a few times, until incorporated. Pour in rest and pulse until dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water.
- Turn dough onto sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.
Gluten-Free Pot Pie Filling
- Preheat the oven to 375ºF.
- Melt butter over medium heat in a large saucepan. Add the onion, carrots, and celery. Saute for 7-8 minutes, or until the veggies are crisp tender.
- Add the flour, salt and pepper to the vegetables. Cook and stir until veggies are coated with flour.
- Reduce the heat to medium low and slowly pour in broth, 1/2 cup at a time, stirring continuously.
- Once broth has been added, continue stirring while adding milk, parsley, and thyme. Bring to a boil, then reduce heat to simmer for 2-3 minutes, or until very thick. Stir in chicken and peas to warm. Pour into a 9-inch pie pan and set aside.
- Lay a large piece of wax paper or parchment paper on your workspace. Place unwrapped dough disc in middle and place same sized sheet on top. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than the top of your pie dish.
- Remove one side of the parchment paper off the crust. Invert and turn over on filling. Peel off remaining parchment paper. Gently press the dough so it sticks to edge of pie dish.
- Brush with egg wash (you will have some left to discard). With a sharp knife, cut 3 slits in the top. Bake for 35-40 minutes, or until crust is golden and filling bubbles through slits.
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Equipment Needed
Recipe Notes
FREQUENTLY ASKED QUESTIONS
Can I use a store bought gluten-free crust? Yes. To save on time replace the homemade crust with a store bought one. Brush with egg wash and cut slits before baking. Can I make a double crust pot pie? Yes. Double the crust recipe and roll out both crusts. Use one to line the pie dish and one to top the filling. Crimp the edges together, brush with the egg wash, and cut deep slits before baking on a lower oven rack. How do I to cook chicken for the pot pie? Choose your preferred method for cooking the chicken breasts before starting the recipe. Cooking times may differ, depending on the thickness of the chicken breasts. Check to be sure the temperature of the chicken has reached 165ºF. Or use rotisserie chicken or leftover chicken or turkey. You will need 4 cups cooked, chopped chicken or turkey for the filling. Boil: Bring a large pot of water to a boil. Add chicken, cover, and reduce heat to low. Cook for 20-25 minutes, or until chicken is cooked through. Drain and chop. Bake: Preheat the oven to 375ºF. Place chicken breasts on a greased baking sheet. Bake for 22-26 minutes, flipping halfway through. Cool slightly and chop. Pressure Cooker: Place chicken breasts and 1 cup of water in an electric pressure cooker. Secure on lid and seal valve. Cook under high pressure for 10 minutes. Let pressure release naturally for 10 minutes. Let out any remaining pressure and remove chicken to chop. Can I make this dairy-free? For a gluten-free dairy-free pot pie, substitute a dairy free milk alternative, such as almond milk. Vegan, non-dairy butter may also replace the traditional butter. What kind of dish can this recipe be baked in? If you don’t have a pie pan on hand, it may also be baked in a 2 quart baking dish, such as a 8X8 or 9X9 pan. Be sure to roll the crust out so it still fits over the top with a 1/2 inch overhang. To bake in a 9X13 pan, the filling recipe will stay the same. You will need to make a double recipe of the crust, and roll it out to fit over the 9X13 pan with a 1/2 inch overhang to crimp the edges. Brush with an egg wash and cut four slits before baking.Freezing, make-ahead, Storing
Make-Ahead – Prepare the crust and filling up to 3 days ahead of time. Store separately in the refrigerator. When ready to bake, assemble, and add 5-10 minutes baking time. Store / Reheat – Cover and store leftovers up to 4 days. Reheat leftovers in the baking dish for 20-30 minutes in 350°F oven. To shorten the time, microwave at 50% power until the chill is taken off, and then finish reheating in the oven. Make sure the baking dish is microwave safe. Freezing – Assemble the pot pie and place in the freezer until solid. Remove, wrap securely in plastic wrap and then cover in foil. Freeze up to 3 months. Thaw for 1-2 days in the refrigerator, remove plastic wrap and foil, and bake according to directions. It may need additional time if the filling is still partially frozen or very cold.Nutrition
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P says
Made it and It tasted delicious. But it was not a creamy sauce, I used almond milk so I’m not sure if that’s why. Also, the bottom crust seemed mushy. Does the bottom crust need to be prebaked? Just wondering. My family did enjoy it though.
Melissa says
Hello and thank you for writing! Yes, the almond milk will make a difference in the creaminess. It doesn’t have the same fat as whole milk, so the sauce will not be as rich. As for the bottom crust, as the recipe is written, it only uses a top crust. If you did want to have a bottom crust, I would suggest baking it on a aluminum baking sheet so the heat conducts into the bottom layer. Also, you will probably want to add 10 minutes to the baking time, but loosely tent with foil if the top is becoming too brown.
Best,
Melissa
Erika McIntyre says
This was amazing….soooooo good! The crust was the best I have ever had! You could not tell this was gluten free and that makes me sooo happy 😉 The texture was crunchy and you don’t get that with GF. The only change I made was using almond milk and I only used 1 cup for the filling. I added mushrooms for some more health benefits and some pearl onions. My hubby was happy with it and he is not dairy free or gluten free.
Melissa says
Hi Erika,
Yay! This makes me so happy!! My family does love this meal, and none of them, except for me, are gluten free. Glad to hear it worked out dairy free as well.
Best,
Melissa
Russell Kolman says
Made this today with my 11 year old daughter. I’ve never attempted anything like this. The instructions were clear and well done. Everyone was raving over this! It just became my new favorite meal! The consistency was absolutely perfect! Thanks!
Melissa says
Hi Russell,
You have no idea how happy this makes me! Thank you so much for taking the time to share!
Best,
Melissa
Sandra Amos says
As I live in the UK the flour blend will be different but I am going to try this pastry for sure. I am always looking for a successful gf pastry recipe. I have used yogurt/sour cream before in pastry but not the vinegar. Can you tell me please what the vinegar does in the recipe. I am just curious.
Thank you
Sandra
Melissa says
Hi Sandra,
Adding vinegar in pie crust keeps in tender and prohibits toughness. A little lemon juice would have the same affect.
Best,
Melissa