Why is this GF pot pie recipe too good to be true? With crust that is impossibly flaky, a rich, creamy filling, full of veggies and tender chicken, on top of being incredibly easy to make, this gluten-free chicken pot pie recipe has earned hundreds of rave reviews! Make and see for yourself why this classic, cozy, comforting dinner is requested by my family time and again! 

overhead shot of gluten-free pot pie with an opening showing filling
Once you try this flaky pot pie crust you will throw out all other recipes. It is impossibly flaky and easy to roll out.

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Seriously, THE 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 starts with another favorite recipe on the site, flaky homemade gluten-free pie dough. The filling is rich, creamy, and comforting, just like another community favorite, 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. I hope you find this recipe to be a smashing success and put it into regular rotation of your favorite collection of gluten-free chicken dinner ideas!

The crust was UNREAL! Could not believe it was GF. I was a little hesitant initially making the dough, I usually don’t have luck with any gf doughs. However, this was so easy! Came out so so so good!!!! Definitely making this again.

—Hannah

Just simply WOW! The crust was so flaky, it reminded me of my mother’s whose crust is always so amazingly flaky and perfect. I used Cup4Cup and followed the directions to the letter. It didn’t fall apart and looked absolutely beautiful. The taste was amazing . Thank you so much.

—Michelle

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Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

This recipe for gluten-free pot pie has two components – the stove top thick and creamy filling and an easy GF pot 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!

Start with the veggies

Melt the butter in a medium saucepan. Add the onion, carrots, and celery and sauté until the veggies are crisp tender. Sprinkle the gluten-free flour, salt and pepper over the vegetables and stir to combine.

veggies in a sauce pan coated with GF flour.

Time for thickening

Slowly pour in the broth, 1/2 cup at a time, stirring continuously. You will have a very thick sauce. Then continue to stir while adding milk, thyme, and parsley. Bring to a boil, then reduce heat to simmer for 2-3 minutes. The mixture will be very, very thick, which is helpful for serving. Stir in the cooked chicken (or leftover turkey) and peas. It’s okay if the peas are frozen, because the filling will re-warm in the oven.

the broth and milk added to the veggies to make filling.

Assemble your pot pie with crust

Pour that thick, delicious pot pie filling into a pie dish. Set aside while you roll out the crust.

Roll out the single crust slightly larger than the top of your pie dish onto a piece of parchment paper. Flip it onto the filling and press down edges to secure and flute, if desired.

Brush the top of the crust with an egg wash – a beaten egg whisked with water. This helps it get nice and shiny as it bakes. Cut 3-4 deep slits in the top with a sharp knife to allow a place for steam to escape as the pot pie bakes.

Bake for 35-40 minutes, or until crust is golden and filling bubbles through slits. Enjoy immensely!

chicken pot pie filling a pie dish.
the crust placed over with a piece of parchment on top.
slits cut into the top crust.

Change Up That Pot Pie Filling

This decadent gluten-free filling uses carrots, onions, celery, and peas for the veggies. However, it can be adapted for whatever you have on hand or personal preference.

  • 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.
  • Have leftover veggies? Chop them up and add to the cream sauce.
  • Alternatively, add other vegetables such as mushrooms, broccoli, 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.

Other Tasty GF Pot Pie Crust Options

If you’re in the mood to make a homemade pot pie crust, you have other GF options. Use mashed potatoes, brush with melted butter and bake for 40 minutes. Or, borrow the cheesy hash brown topping from this comforting gluten-free shepherd’s pie recipe.

You could also replace the from-scratch crust with a store-bought GF pie crust. For a heartier 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.

assembled uncut baked pot pie with fresh parsley on top
I come back to this recipe because it reminds me of the classic pot pie I grew up with. Spot on texture and taste.

Baking Dishes Suggestions

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.

a serving of pot pie in a white bowl
This pot pie recipe is easily adaptable for using leftover turkey, adding or swapping out veggies, or making a double crust.

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead shot of gluten-free pot pie with an opening showing filling
4.62 stars (63 ratings)

Too Good Gluten-Free Chicken Pot Pie with Flaky Crust

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Why is this GF pot pie recipe too good to be true? With crust that is impossibly flaky, a rich, creamy filling, full of veggies and tender chicken, on top of being incredibly easy to make, this gluten-free chicken pot pie recipe has earned hundreds of rave reviews! Make and see for yourself why this classic, cozy, comforting dinner is requested by my family time and again! 
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Ingredients
 

Gluten Free Crust

Gluten Free Chicken Pot Pie Filling

Equipment

Instructions
 

Gluten-Free Crust

  • Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.
    8 tablespoons unsalted butter, 2 ½ tablespoons cold water, 1 ½ tablespoons sour cream, 1 ½ teaspoon apple cider vinegar
  • In a food processor pulse flour, sugar, and salt together until mixed. Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks. (For by hand or more detailed instructions go to gluten free pie crust recipe.)
    ¾ cup PLUS ⅔ cup  gluten-free all purpose flour, 1 ½ teaspoons sugar, ½ teaspoon salt
  • Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. 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.
    4 tablespoons unsalted butter, ½ medium onion, 2 carrots, 2 celery
  • Add the flour, salt and pepper to the vegetables. Cook and stir until veggies are coated with flour.
    ½ cup gluten-free all purpose flour, 1 teaspoon salt, ¼ teaspoon pepper
  • Reduce the heat to medium low and slowly pour in broth, 1/2 cup at a time, stirring continuously.
    1 ½ cups (12 ounces) gluten-free chicken broth
  • 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.
    4 cups cooked, chopped chicken, 2 ½ cups (20 ounces) whole milk, 1 teaspoon dried parsley, ½ teaspoon dried thyme, ⅔ cup frozen peas
  • 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. 
  • a rolled out crust of the filling with parchment on top
    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.
  • gluten free pie crust over the filling and brushed with egg wash
    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.
    1 egg

Notes

Store Bought Crust
To save on time replace the homemade crust with a store bought one. Brush with egg wash and cut slits before baking. 
 
Making a double crust pot pie
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.
 
Dairy-Free Modifications
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.  
 
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. 
Calories: 346kcal, Carbohydrates: 15g, Protein: 21g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 122mg, Sodium: 927mg, Potassium: 507mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3572IU, Vitamin C: 7mg, Calcium: 120mg, Iron: 1mg
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