Gluten-Free Pot Pie 

The Best!

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."

– Mamagourmand


Butter | Sour Cream Apple Cider Vinegar Gluten Free Flour Sugar | Cooked Chicken Onion | Carrots | Eggs Celery | Chicken Broth Whole Milk | Parsley Thyme | Frozen Peas

Pulse together the ingredients for the gluten-free pastry crust in a food processor. Flatten into a disc, wrap and refrigerate.

Let's Make It!

For the filling, melt the butter and add in the celery, carrots, and onions. Saute until the veggies are tender. Sprinkle with GF flour.

Gradually pour in the chicken broth and stir. Bring to a simmer, stirring frequently, until thickened.

Pour the filling into a pie dish. Roll out the crust and drape it over the top. Brush with a beaten egg and cut slits in the top to vent steam.

Bake until the filling is bubbly and top is golden brown. Serve and enjoy!

Can I Make This Ahead of Time?

Yes! 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.

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