A classic Gluten-Free Chicken Pot Pie recipe with a flaky gluten-free crust, creamy dairy-free filling, and chunks of vegetables and chicken in every bite! This is the perfect blend nourishment and gourmet in a comforting dish.
Try my Gluten-Free Cornbread Chicken Pot Pie or BBQ Chicken, next for another delicious meal.
Why you'll love it
Gluten-Free Chicken Pot Pie offers the perfect blend of comfort and convenience for those with gluten sensitivities or dietary restrictions. This classic dish brings together tender chicken, flavorful vegetables, and a creamy filling, all encased in a golden, flaky Gluten-Free Pie Crust. Get ready to experience the warmth and satisfaction of homemade comfort food without the worry of gluten.
What ingredients you need
To create this delectable Gluten-Free Chicken Pot Pie, you'll need:
- Gluten-free Pie Crust Recipe (store-bought or homemade). I love Trader Joe's Pie Crust that is gluten-free, it works great to simplify this pot pie recipe.
- olive oil
- onion chopped
- gluten-free flour
- Himalayan salt, and pepper
- chicken bullion powder
- Gluten-free chicken broth or Chicken Bone Broth
- Unsweetened Almond Milk Recipe (or any other milk substitute)
- frozen mixed vegetables thawed
- chicken breast or turkey breast cooked and diced or shredded
- garnish with fresh thyme
Equipment you need
You'll need a 9 inch pie dish and medium skillet for cooking the filling before adding it to the pie dish.
Tips on chicken
For the most tender and flavorful chicken in your pot pie, consider using rotisserie chicken or leftover roasted chicken. You can also poach chicken breasts, Crock Pot Chicken, Pan-Seared Chicken Breasts or thighs in Bone Broth for added flavor before shredding or dicing.
About the filling
Most pot pie filling recipes are made with cream of mushroom soup, but not this one! The filling of my gluten-free Chicken Pot Pie is a hearty blend of vegetables and protein. It's loaded with carrots, corn, green beans, and peas from a bag of frozen vegetables, and tender chunks of chicken, all simmered in a creamy sauce infused with aromatic seasonings.
About the gluten-free pie crust
A gluten-free pie crust can be made using a blend of gluten-free all-purpose flour, cold butter (or dairy-free substitute), and ice water. Some store-bought gluten-free pie crusts are also available for convenience. Ensure the crust is well-chilled before rolling it out to achieve a flaky texture.
How to make Gluten-Free Chicken Pot Pie
STEP 1: Make and prepare the Gluten-Free Pie Crust. Form it into a disk, wrap it in plastic wrap, and store the pastry dough in the refrigerator until ready to use.
STEP 2: In a medium skillet, heat the oil on medium heat and cook the onion until tender with salt and pepper, about 2 minutes. Mix in the gluten-free flour to form a roux and thicken for about 1 minute. Add the milk, broth, and chicken bullion.
Whisk together to thicken. The longer the thicker, about 2-3 minutes.
STEP 3: Add the chicken and thawed vegetables and mix together.
STEP 4: Pour the filling into a 9-inch pie dish. Evenly spread it out.
STEP 5: On a lightly floured work surface, roll out the pastry dough to form a 10 inch circle. Place over the chicken mixture and crimp the edges. Cut a few slashes in the crust to allow for steam to escape.
STEP 6: Bake until the pie crust is golden brown, and let the gluten-free chicken pot pie cool about 20 minutes before serving. This helps settle everything and thicken the sauce.
Recipe FAQ's
Yes, Trader Joe's and most grocery stores now carry gluten-free pie crust in the frozen section. Let the crust thaw on the counter until manageable and peel it off the aluminum pie dish. Then roll it into a disk and wrap it in plastic wrap and store in the refrigerator to harden and until ready to use.
Use vegan or plant based butter and substitute the milk for unsweetened cashew milk.
You can also use cornstarch, cassava flour, or rice flour to thicken the sauce.
Yes, you can substitute the chicken and make this is a gluten-free turkey pot pie or use salmon for a seafood pot pie.
Try these other pie recipes
- Cornbread Spring Pot Pie
- Tomato Zucchini Pie
- No-Bake Pumpkin Pie
- Paleo Pie Crust With Fresh Berries
- Gluten-Free Pumpkin Pie
Conclusion
Gluten-Free Chicken Pot Pie is a comforting and satisfying dish that brings joy to any table. With its hearty filling, flaky crust, and rich flavors, it's a timeless classic that everyone can enjoy. Whip up a batch for your next family dinner or special occasion and savor the homemade goodness of this gluten-free delight.
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📖 Recipe
Gluten-Free Chicken Pot Pie Recipe
Equipment
- 9 inch Pie Dish
Ingredients
- 1 gluten-free pie crust
- ¼ cup olive oil
- ⅓ cup onion chopped
- ⅓ cup gluten-free flour
- ½ teaspoon Himalayan salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon chicken bullion powder
- 1 ¾ cups chicken broth
- ½ cup milk (I used skim milk)
- 2 cups frozen mixed vegetables thawed
- 2 ½ cups chicken breast or turkey breast cooked and diced or shredded
- fresh thyme for garnish
Instructions
- Preheat the oven to 425 degrees F.
- In a large skillet add the oil, onion, salt, and pepper, and cook on medium heat for about 2 minutes until vegetables are softened. Add the flour and mix to make the roux, about 1 minute, then add in the broth, milk and chicken bullion. Whisk together until it thickens then add the chicken and thawed vegetables and mix together. Transfer to a 9-inch pie dish.
- On a well floured surface, roll the dough out to a 10-inch circle. Work quickly so the ingredients stay chilled. Place pastry top over chicken mixture in dish. Turn edges of pastry over and crimp the edges, then cut a few slashes on the top to allow for steam to escape.
- Bake, uncovered, for 30-40 minutes until the crust is golden brown. Tent the crust with foil after 15 minutes of cooking to prevent the edges from burning. Let stand for 20 minutes before serving.
Notes
Nutrition
This recipe was previous posted as a gluten-free chicken pot pie with an olive oil crust and has been updated.
Alisha Ross says
I am always looking for new recipes to try. I will have to get the ingredients I need to make some this week. I am sure it will be a big hit.
Rachel Page says
Looks really good! Going to make this soon.