This gluten-free chicken pot pie has all the flavors of the classic recipe that even beginners to gluten-free can make!
With this simple recipe, you’ll get that from-scratch flaky-butter crust you love, tender chicken, and veggies in a light gravy filling. Make it once, and you’ll make it on repeat!

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.
Making a pot pie this good does involve a little work, mainly for the crust, but if you’re short on time, I also provide the option of using pre-made pie dough. Whatever helps you get this recipe on the table, I’m here for it!
Ingredients
Before you skip or substitute, let me explain why each ingredient is needed to make this gluten-free chicken pot pie recipe:
- 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. Use a vegan plant butter stick for dairy-free but not the kind from the tub.
- Egg: to bind the ingredients and help them rise. I have yet to get it as good with an egg substitute.
- Ice cold water: essential for a flaky crust.
- Oil: to sauté the filling ingredients.
- Onion: gets cooked 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 that add so. Much. Flavor. Don’t have it? Use Italian Seasoning instead.
- Mixed vegetables: frozen peas, carrots, and corn. You can also use canned, rised and drained, the same amount.
- Cooked chicken: could be chicken breasts or thighs, a rotisserie chicken is also perfect.
- Chicken stock: gives the gravy a rich flavor. Chicken broth also works.
- Milk: regular or any non-dairy and unsweetened milk- your choice.
- Cornstarch: helps thicken the pot-pie gravy.
*You’ll find all the ingredient amounts in the recipe card below.
How to Make Gluten-Free Chicken Pot Pies
Aside from a pie dish and skillet, you’ll need a rolling pin to roll out the pie crust. This recipe will be more hands-on, but your reward is a delicious pot pie.
Below are the steps that explain a little more 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.
How to Cook Chicken for a Pot Pie
Oven-roasted chicken, baked chicken, and poached chicken all 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 to follow 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.
EASIEST Gluten-Free Chicken Pot Pie
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, any (for the tops)
Instructions
- 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. Wrap in plastic wrap and refrigerate for 20 minutes to 1 hour.
- While the dough chills, 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 to 425F and place the oven rack in the middle of the oven. Grease or spray an oven-safe 9-inch round pie dish.
- 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.
- Fill the pie dish with the filling, and top with the other pie crust round. With your fingertips or a fork, crimp the edges all around. With a sharp knife, make a few slits at the top of the pie to let the steam vent out. Lightly brush some milk over the top of the pie to give it shine.
- Transfer the pie to the baking sheet into the preheated oven and bake for 40 minutes. 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.
Oscar
Is it possible to make the dough without a food processor? I haven’t been able to afford that tool yet.
MOMables - Laura
Sure, you can make the dough by hand in a big bowl. I add all the dry ingredients to the bowl first. Whisk to combine. I whisk the egg separately so the yolk and egg white are already combined and either cube the butter really small or grate it into the bowl. Then with my hands, mix it until a thick ball of dough forms. Somewhere in the middle, when the butter and most of the flour has combined, I transfer it to my counter and mix it on the counter to form a ball of dough.
Rose Martine
I enjoy trying new dishes to serve my family. This looks absolutely delicious.
MOMables - Laura
Thank you, Rose! I hope you can make it soon.
Brandi
Can I use arrow root powder instead of xanthan gum?
MOMables
No. Xanthan gum is a binder (thus the “gum”). Sorry!
Stephanie
Thanks, looks fantastic. If using regular flour, would the only change be to omit the xanthan gum?
MOMables
Stephanie, this recipe was developed to be used with gluten free flour. However, you should be able to use regular flour and omit the xg. You can also use your favorite pie dough recipe as well.
Aly Schilling
What would you recommend as the best sugar substitute with the gluten free flour? One of the reasons I’m making lunches from scratch is to avoid sugar additives… if I just cut it all together will the dough come out? Honey and drop the water ratio?
MOMables
Aly, you could completely omit the sugar in this recipe.
Ashley
What kind of gluten free flour please?
MOMables
Ashley, all purpose gluten free flour mix.
Cynthia
How do you re-heat these for packing in lunches?
Laura
Usually I warm them in the morning and stick them in a thermos.
Cynthia
Do you warm in the microwave? Thanks!
Brooke
Hi!!
In the instructions I just want to make sure that when you say “First, begin making pie dough by stirring dry ingredients into a large bowl.”
If you meant just the gluten-free flowers or all of the dry ingredients you listed?
Thanks! I am making this right now! :D
KeeleyMcGuire
All the pie dough dry ingredients listed – flour, salt, xantham gum, etc. Thanks!
Nan
Have you tried freezing these? I would love to make a batch but want variety in my week. My kids are grown but I still pack school lunches….I’m the teacher!
KeeleyMcGuire
Hi Nan!
I have not tried freezing them yet but I would think it would be best to assemble then freeze, if you’re going to attempt. Please let us know if you try and how they turn out!!
Tice
LOVE muffin tin cooking – this is going to be on the menu next week! Thank you!
KeeleyMcGuire
Great! You’re so welcome. Let us know how they turn out!