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!
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.
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
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
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)
- 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.
- 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.