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 of nourishment and gourmet in a comforting dish.
Try my Gluten-Free Cornbread Chicken Pot Pie or BBQ Chicken next for another delicious meal, and when you want the same cozy filling without a crust, my Philly cheesesteak pot pie uses the same roux.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 40 minutes (30-40 minutes in the oven at 425°F)
- 🍽️ Serving: 6
- ⚡ Calories: 385kcal
- 🥣 Ingredients: 12 (a gluten-free pie crust, roux, broth, milk, frozen vegetables, cooked chicken)
- 🌶️ Flavor Profile: Creamy, savory chicken and vegetable filling under a flaky, golden crust with fresh thyme
- ✋ Difficulty: One skillet for the filling, one pie dish, one crust on top. No bottom crust to blind bake.
Quick Answer
Cook chopped onion in olive oil with salt and pepper for about 2 minutes, stir in ⅓ cup gluten-free flour to make a roux, then whisk in 1 ¾ cups chicken broth, ½ cup milk and 1 teaspoon chicken bouillon until it thickens. Mix in 2 ½ cups cooked chicken and 2 cups thawed frozen vegetables, pour into a 9-inch pie dish, cover with a gluten-free pie crust rolled to 10 inches, crimp the edges, cut a few slashes and bake at 425°F for 30-40 minutes until golden. Tent with foil after 15 minutes and let it stand 20 minutes before serving.
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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.
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.
Why This Recipe Works
Click to see the technique science
- A roux thickens without wheat. Gluten-free flour cooked into the olive oil and onion for a minute thickens the broth and milk the same way wheat flour would; the longer you whisk, the thicker the sauce.
- Top crust only. Pouring the filling straight into the pie dish and covering it with one rolled crust skips a soggy bottom crust and halves the pastry work.
- Chilled dough rolls clean. Working quickly with a cold disk keeps the gluten-free pastry from cracking and turning gummy.
- Slashes vent the steam so the crust stays crisp instead of lifting off the filling.
- Foil tent after 15 minutes keeps the crimped edge from burning while the center finishes.
- A 20 minute rest lets the sauce set so the slice holds together on the plate.
Why You'll Love This Recipe
- Comfort food that is gluten-free, with a store-bought or homemade crust.
- Dairy-free option: plant based butter and unsweetened cashew milk swap right in.
- Uses leftover chicken or turkey, rotisserie, roasted, poached or Crock Pot Chicken.
- Freezer vegetables do the chopping, so the filling comes together in minutes.
- Feeds six from one pie dish, and it reheats beautifully; pair it with gluten-free Thanksgiving rolls for a full holiday table.
Key Ingredients and Equipment
- 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 and onion, chopped, for the base of the roux.
- Gluten-free flour to thicken the sauce; my gluten-free flour and starch guide covers the blends.
- Himalayan salt, pepper and chicken bouillon powder.
- Gluten-free chicken broth or Chicken Bone Broth.
- Milk (I used skim milk) or unsweetened Almond Milk Recipe (or any other milk substitute).
- Frozen mixed vegetables, thawed.
- Chicken breast or turkey breast, cooked and diced or shredded.
- Fresh thyme for garnish.
- Equipment: 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.
Full recipe ingredients and measurements are in the recipe card below.
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.
Using a ready made crust: 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.
Dairy-free: To make this a dairy-free and gluten-free chicken pot pie, use vegan or plant based butter and substitute the milk for unsweetened cashew milk. Thickener swaps: You can also use cornstarch, cassava flour, or rice flour to thicken the sauce.
How to Make Gluten-Free Chicken Pot Pie
1Make 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.
2In 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 bouillon. Whisk together to thicken. The longer the thicker, about 2-3 minutes.
3Add the chicken and thawed vegetables and mix together. Pour the filling into a 9-inch pie dish and evenly spread it out.
4On a lightly floured work surface, roll out the pastry dough to form a 10 inch circle. Work quickly so the ingredients stay chilled. Place over the chicken mixture and crimp the edges. Cut a few slashes in the crust to allow for steam to escape.
5Bake uncovered at 425°F for 30-40 minutes until the pie crust is golden brown. Tent the crust with foil after 15 minutes to prevent the edges from burning. Let the gluten-free chicken pot pie cool about 20 minutes before serving. This helps settle everything and thicken the sauce.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- For a thicker sauce, mix longer on the stove before adding the chicken and vegetables. For a thinner sauce, make as instructed.
- Keep the dough cold. Roll it straight from the fridge and get it onto the pie quickly so it does not crack.
- Tent with foil at 15 minutes so the crimped edge stays golden instead of dark.
- Let it stand 20 minutes. The filling thickens as it cools and the slices hold their shape.
- Swap the protein. Leftover turkey makes a gluten-free turkey pot pie, or use salmon for a seafood pot pie.
- Make it a meal plan. The same cooked chicken goes into crockpot taco chicken chili and chicken tortilla soup the next night.
Serving Ideas
Serve a wedge with a simple green salad, or make it the centerpiece of a comfort-food dinner. For dessert, keep the pie theme going with Tomato Zucchini Pie, No-Bake Pumpkin Pie, Paleo Pie Crust With Fresh Berries, Gluten-Free Pumpkin Pie or coconut cream pie.
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. This recipe was previously posted as a gluten-free chicken pot pie with an olive oil crust and has been updated.
Chicken Pot Pie FAQs
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 a gluten-free turkey pot pie or use salmon for a seafood pot pie.
Yes. Make the filling and chill it in the pie dish, then add the crust and bake when you are ready. A baked pie keeps in the fridge for 3-4 days and reheats in a 350°F oven until hot in the center.
The sauce was not cooked long enough before the chicken and vegetables went in. Whisk the roux, broth and milk until it visibly thickens, about 2-3 minutes, and always let the baked pie stand 20 minutes so the filling sets.
More Gluten-Free Pie Recipes
If you make this gluten-free chicken pot pie from Delightful Mom Food I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Gluten-Free Chicken Pot Pie Recipe
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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.
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.