EASIEST Gluten-Free Chicken Pot Pie

5 from 1 reviews

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!


For the Gluten-Free Pie Crust Dough:

  • 2 1/2 cups all-purpose gluten-free flour mix, more for rolling*
  • 1/2 teaspoon salt
  • 10 tablespoons butter, cubed
  • 1 egg
  • 1/3 cup cold water, approx

For the filling:

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon poultry seasoning [[LINK TO LF]]
  • 3 cups mixed vegetables, thawed if frozen*
  • 2 cups cooked chicken, about two breasts chopped small
  • 1 tablespoon butter
  • 1 cup chicken stock
  • 1/2 cup milk, any
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons milk, any (for the tops)


  1. 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.
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. On a lightly floured surface or between two pieces of parchment paper, roll out one dough ball into a round shape, about 1/2 inch bigger in diameter than the pie plate, about 1/4 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.
  8. 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. 
  9. 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 1/2 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.


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