Gluten-Free Chicken Pot Pie Recipe

whole chicken pot pie showing the filling

5 from 5 votes

Gluten-Free Chicken Pot Pie Recipe

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.

Prep Time10

Cook Time40

Total Time45

Course: Main Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 385kcal

Author: Danielle Fahrenkrug

Equipment

9 inch Pie Dish
Skillet

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

Notes 1: For a thicker sauce, mix longer on the stove before adding the chicken and vegetables. For a thinner sauce, make as instructed.

Notes 2: 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.

Notes 3: 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.

Notes 4: You can also use cornstarch, cassava flour, or rice flour to thicken the sauce.

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