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!

– Mamagourmand


Gluten-Free Pie Crust  (recipe included!) Cooked Chicken Butter Carrots ∣ Celery ∣ Onions Garlic Chicken Broth Milk Peas Dried Parsley ∣ Thyme

Blend together gluten-free pie crust ingredients in a food processor.  Shape into a thick disc and chill.

For the filling, saute the veggies in butter. Sprinkle flour over everything and stir to combine.

Stir in broth, chicken, and seasonings. Then add milk and peas. Cook until thickened.

Pour in pie pan. Roll pie crust out and place on top. Cut slits in the top for steam to escape.

Bake for 35-40 minutes, or until the crust is golden and filling bubbles through.

Can I use Store-bought crust?

Yes! Instead of making homemade pie crust, substitute a purchased gluten-free crust.

Can I make a double crust pot pie?

Yes! Double the pie crust recipe or buy two gluten-free crusts.

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