By Laura Fuentes on Updated
5 from 8 votes
Jump to Recipe
This post may contain affiliate links. Read our disclosure policy here.
This gluten-free chicken pot pie has all the flavors of the classic recipe, including that buttery-soft crust and rich filling you'll love!
This is a beginner-friendly classic comfort food recipe with a flaky buttery pot pie crust that’s gluten-free!
Homemade Chicken Pot Pie Without Gluten
If you’re craving comfort food that’s outrageously delicious and gluten-free for dinner, this chicken pot pie will hit the spot! The crust alone is melt-in-your-mouth good, not to mention the rich gravy with veggies and chicken.
When I first developed this recipe back in 2013, gluten-free pie crusts were non-existent, and even today, they’re difficult to find. At the time, I was new to gluten-free everything so I created this easy homemade recipe my entire family would enjoy.
Ingredients
Before you skip or substitute and let your efforts go to waste, read this gluten-free chicken pot pie ingredient list. The recipe card below contains all the amounts.
- Gluten-free flour:use a 1:1 all-purpose gluten-free flour already pre-mixed and includes xantham gum.
- Salt:for seasoning.
- Butter: gives the crust a flaky texture. For dairy-free, use a vegan plant butter stick, but not the kind from the tub (spreads).
- Egg:to bind the ingredients in the pie crust. Using an egg substitute will yield a crumbly crust that won’t hold. This recipe isn’t it.
- Ice cold water:essential for a flaky crust.
- Oil:to sauté the pie filling.
- Onion:getscooked down and adds a rich, savory flavor to this pot pie.
- Celery:just like onions, it gives the pot pie a delicious aroma and taste.
- Seasonings:garlic powder and paprika.
- Poultry seasoning:a combination of dried herbs. If you don’t have any use Italia Seasoning instead.
- Mixed vegetables:frozen peas, carrots, and corn.You can also use canned, rised and drained.
- Cooked chicken:could be chicken breasts or thighs, a rotisserie chicken is also perfect.
- Chicken stock:to make the gravy in the filling.Chicken brothalso works.
- Milk:regular or any unsweetened non-dairy substitute.
- Cornstarch:helps thicken the pot-pie gravy.Potato starch or tapioca starch also works.
How to Make Gluten-Free Chicken Pot Pies
Below are the steps to making this easy gluten-free chicken pot pie with tips beyond what you’ll find in the printable recipe card below:
- Make the pie dough & chill
Process the flour, salt, butter, and egg in a food processor until a thick dough forms. Add 1 tablespoon of water at a time until a ball of dough forms. On a floured surface, divide the dough into 2 balls. Wrap in plastic wrap and refrigerate for 20 minutes to 1 hour. - Cook the meat and veggie filling
In a large pan, cook the veggie and seasonings, then add the cooked chicken and liquids. Once everything is cooked and combined, you’ll simmer it, and add your slurry to thicken the sauce. - Roll out the gluten-free pie crusts & assemble
I recommend rolling out each ball of gluten-free pie dough between two pieces of parchment paper. Place one gluten-free curst in a pie baking dish as your base, letting the excess fold over the sides. Transfer your cooked filling on top of the base, and top with the second piece of pie crust. Press and seal the pie crust edges together and trim any excess. - Bake
Use a sharp knife to make a few slits at the top of the pie, and brush some milk over the top of the pie. Bake the pot pie in a 425F oven for 40 minutes, remove it from heat, and allow it to rest for 10 minutes.
Short on time? Try my 25-minute Chicken Pot Pie Pasta instead!
How to Cook Chicken for a Pot Pie
Oven-roasted chicken,baked chicken, andpoached chickenall work very well in this recipe; the meat is super tender and soaks up the gravy flavors more easily than sauteed chicken breast cubes.
Another great option is a store-bought rotisserie chicken! It’s always flavorful and yields about 3 to 4 cups of chicken.
How to Keep a Gluten-Free Pie Crust from Falling Apart
This recipe implements all the tips that keep a gluten-free crust from falling apart. Using a food processor ensures the ingredients are evenly incorporated, while ice-cold water helps it turn out flaky.
That being said, make sure you are using 1:1 all-purpose gluten-free flour, which is premixed with xantham gum,I use this one, and it works every time.
Can I Use Storebought Gluten-Free Pie Dough?
Yes, you can follow the recipe directions and use storebought gluten-free pie dough. Make sure tofollow the temperature and time noted in the product packaging.
How to Freeze Gluten-Free Chicken Pot Pie
This gluten-free pot pie can be frozen both unbaked and baked. Wrap the entire pie (dish and all) in foil and place it on a baking sheet. Freeze until frozen solid; remove the pie from the freezer, wrap it very well with plastic wrap, and then inside a zip bag if you have one big enough.
To freeze an already-baked chicken pot pie, make sure it has completely cooled down to room temperature before wrapping and freezing. These gluten-free chicken pot pies can live in your freezer for up to 3 months.
How to Bake a Frozen Chicken Pot Pie
When you’re ready to enjoy your frozen chicken pot pie, remove it from the freezer, preheat the oven to 425F, and bake the frozen pie for 1 hour. I like to cover it with foil and remove the foil during the last 20 minutes of baking.
If you are reheating a pre-baked pie, preheat the oven and bake it for 30 minutes or until the internal temperature reaches 165F.
Gluten-Free Chicken Pot Pie (Beginner Friendly)
Laura Fuentes
This gluten-free chicken pot pie has all the flavors of the classic recipe, including that buttery-soft crust and rich filling you’ll love!
5 from 8 votes
Servings 10
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Ingredients
For the Gluten-Free Pie Crust Dough:
- 2 ½ cups all-purpose gluten-free flour mix, more for rolling*
- ½ teaspoon salt
- 10 tablespoons butter, cubed
- 1 egg
- ⅓ cup cold water, approx
For the filling:
- 2 tablespoons oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon poultry seasoning
- 3 cups mixed vegetables, thawed if frozen*
- 2 cups cooked chicken, about two breasts chopped small
- 1 tablespoon butter
- 1 cup chicken stock
- ½ cup milk, any
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons milk, for brushing the top
Instructions
Make the pie dough:
In a large mixing bowl or the bowl of your food processor with the dough blade, add the flour, salt, butter, and egg. Process until a thick dough forms. Through the top opening, add one tablespoon of water at a time until a dough ball forms.
Remove from the food processor onto a lightly floured surface, roll the dough into a ball, and divide the dough into 2 balls.
Chill the dough:
Wrap the 2 balls of dough in plastic wrap and refrigerate for 20 minutes to 1 hour.
Make the filling:
Meanwhile, cook the filling by heating up the oil in a large pan. Add the onions and celery, and cook for 3 to 5 minutes until the onions have softened and are translucent. Add the garlic powder, paprika, and poultry seasoning, and stir.
Add the mixed vegetables, cooked chicken, and chicken stock to the pan and stir to cook and heat everything through for about 5 minutes. Add the milk, stir, reduce the heat to medium-low, and bring to a simmer.
Make a slurry by mixing the cornstarch and water in a small bowl. Add it to the pan and combine. Simmer for an additional 3 minutes covered and turn off the heat.
Preheat the oven:
Preheat the oven to 425F and place the oven rack in the middle of the oven. Grease or spray an oven-safe 9-inch round pie dish.
Make the pies:
On a lightly floured surface or between two pieces of parchment paper, roll out one dough ball into a round shape, about ½ inch bigger in diameter than the pie plate, about ¼ inch in thickness. Remove one of the sheets of parchment paper and flip the dough onto the prepared pie plate. With your fingertips, lightly press against the sides and let the extra dough fall over the sides.You'll crimp it with the top later.Place the pie plate on a baking sheet.
Roll out the second ball of dough, in the same manner, and set aside. This is the top of the pie.
Transfer the filling to the pie plate, and gently lift the second pie crust with the parchment paper, flip it over on top of the filling, and cover.
Crimp the edges all around the pie to seal the top, using your finger tips or a fork. With a sharp knife, make a cross-shaped opening at the top of the pie to let the steam vent out. Lightly brush some milk over the top of the pie to make it shiny.
Bake:
Bake the chicken pot pie on the baking sheet for 40 minutes, until the top is golden brown. Remove the baking sheet from the oven and allow the pie to rest for 10 minutes before serving.
Notes
- If your gluten-free flour mix does not have xanthan gum, which is needed for binding the flour ingredients, add ½ teaspoon of xanthan gum to the dry ingredients.
- Use two cans of mixed vegetables, drained and rinsed, or thaw out the frozen mix before using. The classic mix includes carrots, corn, and peas.
- You can also make this recipe inside individual 4 to 6-inch ramekins by rolling out the dough into smaller shaped rounds and following the rest of the directions in the recipe.
Nutrition
Serving: 1 servingCalories: 349kcalCarbohydrates: 34gProtein: 16gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 213mgPotassium: 272mgFiber: 6gSugar: 3gVitamin A: 3275IUVitamin C: 7mgCalcium: 70mgIron: 2mg
Love this Recipe?
