An easy and delicious gluten free chicken pot pie recipe your family will love! It’s a healthier version of this classic comfort food, but with all the flavorful goodness. A flaky gluten-free pie crust that’s loaded with wholesome vegetables and a meat gravy. Enjoy an all-time favorite easy chicken dinner!
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Growing up, my mom would make us our favorite dinner on our birthdays.
Every year, I alternated between reuben loaf (like a giant corned beef sandwich) and chicken pot pie.
Every year.
For my entire life.
When I changed to a gluten free diet as an adult (after finding out I was intolerant), I cried over not being able to have chicken pot pie.
Am I the only one who has cried over missing comfort food? I hope not…
The hunt was on for how to make my favorite comfort food gluten-free.
After much trial and error, I have gluten free chicken pot pie down.
It’s an equally delicious, equally satisfying, equally comforting chicken pot pie.
I’ve had a lot of chicken pot pie in my life (maybe I should be embarrassed about that, but I’m not).
Believe you me when I say, this is the best and easiest gluten free chicken pot pie recipe.
Ever.
Plus, this gluten free chicken pot pie recipe is also secretly healthy. Shhh.
It’s loaded with vegetables and protein, wholesome chicken broth, and real food. Nothing is processed. There are no hydrogenated anythings. No preservatives.
Just wholesome, real-food goodness.
I make this gluten-free chicken pot pie almost every week for my family in some form or another.
Sometimes I just make the filling, skip the gluten free pie crust, and serve it over these gluten free biscuits.
Sometimes I add 2-4 extra cups of broth and serve it as a soup with gluten free bread rolls.
But nothing beats that flaky gluten free pie crust, loaded with comforting vegetable-gravy filling.
You can tweak this gluten free chicken pot pie recipe to suit many dietary needs.
How to make this chicken pot pie vegan or vegetarian:
- Swap out the chicken for an extra two potatoes.
- Swap out the chicken broth for vegetable broth.
- Make a vegan pie crust OR serve it over gluten free biscuits made with coconut oil.
How to make a dairy free chicken pot pie
- Oh wait, guess what? It’s already dairy free 😉
Yep, really. This gluten free chicken pot pie recipe is also written as a dairy free chicken pot pie recipe. Done.
How to make this chicken pot pie with gluten
- If you or someone in your household eats regular wheat flour (and is far too picky to eat gluten-free anything), you can easily make the filling gluten free, and then divide into ramekins using regular or gluten free pie crusts per person’s preference.
No one will know the filling is gluten free.
How to make mini gluten free chicken pot pies
- To make bottom and top crusted mini gluten free chicken pot pies (say that ten times fast), divide the pie crust into 16 small balls.
Line 8 ramekins with crust.Fill with the gravy filling and top with another pie crust. Slice three slices on the top to allow steam to escape.
- To make mini gluten free chicken pot pies with just a top crust, use only half a recipe of the pie crust and freeze the other one for later use.
Fill 8 ramekins and then top with the gluten free pie crust, cutting three slashes to let steam escape.
Reduce cook time to 20 minutes, checking every 5 minutes after the 10 minute mark.
What vegetables go in chicken pot pie?
You can use whatever you like, but my favorite vegetables to put in chicken pot pie are:
Onion, garlic, carrot, celery, peas, corn, and potato.
You can also use green beans, parsnips, turnips, lima beans, mushrooms, or any favorite vegetable you want.
You can use frozen peas and carrots, frozen green beans, frozen corn, etc.
Helpful tip: I always freeze diced onion and use it in this recipe to have one less thing to chop.
How to make the best gluten-free chicken pot pie recipe
Step one:
Cook your meat, if using (see above not on how to make this vegetarian).
- You can use up rotisserie chicken or left overs from a whole roast chicken so that step one is already done!
- To cook raw chicken for this recipe, you can boil 2 chicken breasts in 3 cups of chicken broth until they reach 165 degrees F when checked with a meat thermometer.
- Remove the chicken and shred or dice it. Save the broth for the gravy filling.
Step two:
Make your pie crust.
Don’t want to make a pie crust? No problem! Whip up a batch of gluten free biscuits and serve with the gravy you just made.
But if you want the whole pie deal, don’t panic.
This gluten free pie crust is so easy.
- Just add your flour and salt into the bowl of a mixer (you can also do this by hand with a pastry cutter). Then add in the solid coconut oil. Mix on low for one to two minutes until the mixture is crumbly (or use a pastry cutter to achieve this).
- Add in the egg and apple cider vinegar and mix until combined.
- With the mixer on low, add in ice water (I fill a cup with filtered water and add two ice cubes) one tablespoon at a time.
- Squeeze the dough together into a ball, then divide it in half.
- Lightly dust a silicone mat with tapioca starch or gluten free flour and roll out crust bottom.
- Transfer it to a large pie pan or casserole dish (I use this Anchor and Hocking dish for our family sized chicken pot pie).
Step three:
Make the filling.
- In a 15 inch skillet or large saucepan, saute the onion in oil for a minute or two until it starts to become translucent.
- Add in raw root vegetables, celery, and herbs, and saute for a minute more.
- Add in ½ cup of broth and cover with a lid to let the vegetables steam for 5-8 minutes.
- Uncover, add in the garlic, and stir with a metal spatula. Then sprinkle with brown rice flour, and cook for 30 seconds, constantly scraping the bottom of the pan.
- Pour in the rest of the chicken broth, stirring constantly until a sauce begins to form. Then add in the frozen vegetables and chicken and mix together.
- Taste test and add salt and pepper to your liking.
Step four:
Fill and bake.
- Pour your gravy filling into your gluten free pie crust and top with the second pie crust. Make three small slashes in the top so steam can escape.
- Bake at 425 degrees F for 25-35 minutes. Take it out and brush oil over the top.
- Broil the top if you’d like for 1-2 minutes.
Step 5:
Allow to cool and enjoy.
- Quite possibly the hardest part of making gluten free chicken pot pie is waiting for it to cool.
- This is best left to cool for 10 minutes before consuming–Otherwise it will be like molten hot lava.
Now that I have an easy gluten-free chicken pot pie recipe in my pocket, it feels like my birthday every week.
Yield: 8-10
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
An easy and delicious gluten free chicken pot pie recipe your family will love! It's a healthier version of this classic comfort food, but with all the flavorful goodness. A flaky gluten-free pie crust that's loaded with wholesome vegetables and a meat gravy. It's not too dry, and not too soupy. Enjoy an all-time favorite easy chicken dinner!
Ingredients
- 2 chicken breasts, cooked and shredded or diced
- 2 tablespoons oil
- 1/2 yellow onion
- 2 garlic cloves
- 1 potato, peeled and diced
- 2 whole carrots, diced
- 2 celery stalks, diced
- 2 1/2 cups frozen vegetables of choice (peas and corn)
- 1/2 teaspoon rosemary
- 1 teaspoon parsely
- 1/2 teaspoon sage
- 1/2-1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons rice flour
- 2 1/2 cups broth
- 1 recipe gluten free pie crust
Gluten free pie crust
- 2 cups of gluten free flour blend
- 1/4 cup + 2 tablespoons coconut oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 8-10 tablespoons ice water
Instructions
To prepare your gluten free pie crust
- Preheat your oven to 425 degrees F.
- Add flour and salt into the bowl of a mixer (you can also do this by hand with a pastry cutter) and mix together briefly. Then add in the solid coconut oil. Mix on low for one to two minutes until the mixture is crumbly (or use a pastry cutter to achieve this).
- Add in the egg and apple cider vinegar and mix until combined.
- With the mixer on low, add in ice water (I fill a cup with filtered water and add two ice cubes) one tablespoon at a time.
- Squeeze the dough together to make a ball, then divide it in half.
- Lightly dust a silicone mat with tapioca starch or gluten free flour. Dust the top of the pie crust with tapioca starch or gluten free flour. Roll out crust bottom slightly larger than your pie pan.
- Transfer it to a large pie pan or casserole dish (I use an 11 cup dish like this one)
- Store the other half of the dough in the fridge until you're ready to top the pie.
To prepare chicken pot pie filling
- In a large 15 inch skillet on medium heat, saute the onion in oil on for 2 minutes until it just starts to become translucent.
- Add in carrots, potato, and celery, sauteeing for 1 minute. Then toss in the garlic, stirring for 30 seconds.
- Pour in 1/2 cup of the broth, cover the skillet, and steam the vegetables for 5-8 minutes until just tender. You should be able to easily poke the potato and carrot with a fork.
- Take off the lid and sprinkle the rice flour and spices over the veggie mixture, browning it for 30 seconds.
- Pour in the rest of the chicken broth, and stir it all together for about one minute until it starts to thicken like a sauce.
- Add in frozen vegetables and cooked chicken and stir to fully combine everything. Taste your mixture and add salt and pepper to your liking. Allow to cook together for 1 minute until the frozen vegetables are warm.
- Poor mixture into the pie crust lined dish and top with the other half of the gluten free pie crust. Make three slashes on the top to allow steam to escape. Decorate with the pie crust scraps as you like!
- Bake uncovered for 25-35 minutes. The top should be a light golden color (it won't brown a lot).
- Optional: brush the top with oil and broil for 1-2 minutes.
- Allow the gluten-free chicken pot pie to cool for ten minutes. Enjoy!!
Notes
To cook the chicken, boil it in three cups of chicken broth with a lid on until the meat thermometer reads 165 degrees F.
My favorite method is to use left over roast chicken. I save breast and thigh meat to use in this recipe.
This would also be a great way to use up rotisserie chicken!
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
How to freeze gluten free chicken pot pie for later
You can easily make a double or triple batch, and freeze these chicken pot pies for later (your future self will thank you!)
I usually freeze mine before baking so that the crust doesn’t get overdone.
Once the pies are filled and topped, let them cool. Then they can be covered with a layer of foil and popped in the freezer.
Make sure to write the date, what it is, and how to cook it on the top with a permanent marker. Again, your future self will thank you!
Pre-make chicken pot pie elements
You can also freeze the elements separately. Make your filling and allow it to cool. Then put a pie’s worth into a freezer-safe container and freeze. The night before you want to make chicken pot pie, thaw it in the fridge.
You can also make the pie crusts in advance. I find it best to divide the recipe into two balls as you normally would and then wrap each ball in plastic wrap. Then put them in an air tight freezer safe container.
To use, just pull the pie crusts out and stick them in the fridge the day before you want to use them.
Once they’re thawed, continue with normal cooking directions.
How to cook frozen gluten-free chicken pot pie
No need to thaw! Just uncover the frozen chicken pot pie and pop it in the oven at 425 degrees F.
Bake for 45 minutes-1 hour. If the crust looks like it’s getting overdone, place the foil back over the top until the middle of the pie reaches at least 100 degrees F.
