Wholesome Gluten-Free Chicken Pot Pie

Indulge in the ultimate comfort food experience with this incredibly delicious Gluten-Free Chicken Pot Pie. Crafted with a perfectly flaky, homemade crust that shatters with every bite, this recipe promises to become your new culinary obsession. Each spoonful reveals a rich, creamy, and deeply savory sauce, generously coating tender pieces of white chicken and a vibrant medley of hearty vegetables. It’s a satisfying masterpiece that brings warmth and joy to any table, proving that gluten-free can be every bit as decadent and comforting as its traditional counterpart.

A close-up look at a gluten free chicken pot pie with a triangular slice of pie taken out of the pie plate.

Why This Gluten-Free Chicken Pot Pie is a Must-Make

Chicken pot pie, in any form, holds a special place in the hearts of comfort food lovers. This gluten-free rendition elevates that beloved classic, offering an experience that is both deeply nostalgic and refreshingly new. It’s more than just a meal; it’s an invitation to gather, share, and savor moments of pure culinary bliss. Whether you’re seeking warmth on a chilly evening or a satisfying dish for a family dinner, this pot pie consistently delivers on its promise of heartiness and exquisite flavor.

Unrivaled Comfort & Flavor in Every Bite

There’s something inherently comforting about a pot pie, and this gluten-free version perfectly captures that essence. Imagine a golden-brown, buttery crust encapsulating a luxurious filling. Inside, tender chunks of chicken meld seamlessly with perfectly cooked vegetables like crisp carrots, sweet peas, and soft potatoes, all swimming in a velvety, herb-infused gravy. Each component contributes to a symphony of textures and tastes, creating a dish that truly nourishes the soul. It’s a timeless meal, universally appealing, and just as delightful in the peak of summer as it is on a frosty winter night.

Surprisingly Simple & Incredibly Versatile

Don’t let the idea of a “homemade” gluten-free pie crust intimidate you. This recipe simplifies the process, making it accessible even for novice bakers. The food processor, a true kitchen hero, handles most of the hard work, transforming simple ingredients into a beautifully flaky dough with minimal effort. But the beauty of this pot pie lies in its adaptability. For those days when time is of the essence, feel free to opt for a quality store-bought gluten-free pie crust and pre-chopped or frozen vegetables. This flexibility means you can tailor the dish to fit your schedule and energy levels without compromising on taste or quality.

Customizable to Fit Every Preference

One of the most appealing aspects of this chicken pot pie recipe is its remarkable versatility. It serves as a fantastic foundation that you can easily adjust to suit various dietary needs or simply to use up ingredients you have on hand. Following a vegetarian diet? Simply swap out the chicken for an equal amount of your favorite plant-based protein alternative or a generous increase in vegetables like mushrooms, corn, or green beans. Have leftover roasted turkey from a holiday meal? It makes a fantastic substitute for the chicken, adding another layer of rich flavor. The possibilities are truly limitless, making this a dish that can evolve with your preferences and pantry contents.

Overhead view of gluten free chicken pot pie in a pie plate, with a large scoop of chicken pot pie missing.

Crafting the Perfect Gluten-Free Pie Crust

The crust is undeniably a star in any pot pie, and a good gluten-free crust can sometimes feel like a culinary challenge. However, with this recipe, achieving a golden, tender, and incredibly flaky crust is surprisingly straightforward. The key lies in using very cold butter and an all-purpose gluten-free flour blend that includes xanthan gum, which helps with the dough’s structure and elasticity. Incorporating a touch of apple cider vinegar also aids in tenderizing the dough, contributing to that irresistible flaky texture. The food processor is your best friend here, quickly bringing the dough together without overworking it, which is crucial for preventing a tough crust. Chilling the dough adequately allows the gluten-free flours to hydrate and the butter to firm up, resulting in a crust that’s easier to roll and bakes up beautifully golden and crisp. Don’t be afraid if the edges crack a little during rolling; gluten-free dough can be a bit more delicate, but a simple pinch and patch will do the trick.

A Rich and Creamy Filling, Every Time

The heart of any exceptional pot pie lies in its filling, and this recipe delivers a creamy, savory experience that is truly unforgettable. The foundation begins with a well-made roux, where butter and gluten-free flour are cooked together until golden, creating a rich base for the sauce. Low-sodium chicken broth ensures you control the saltiness, allowing the natural flavors of the chicken and vegetables to shine. The medley of red potatoes, celery, carrots, yellow onion, and peas provides both texture and essential nutrients, creating a balanced and wholesome meal. Crucially, the addition of dried sage and thyme infuses the gravy with warm, aromatic notes, while a pinch of nutmeg adds a subtle depth that ties all the flavors together. Cooking the vegetables until just fork-tender ensures they retain their integrity without becoming mushy, and adding the cooked chicken at the right moment means it warms through perfectly, absorbing the delicious flavors of the sauce.

Expert Tips for Pot Pie Perfection

Mastering the Crust: For the flakiest crust, ensure your butter is cubed and very cold. You can even freeze the butter for 10-15 minutes before adding it to the food processor. Avoid overworking the dough; mix just until it comes together. If your dough cracks while rolling, let it sit at room temperature for another 5-10 minutes to soften slightly, then gently patch any tears.
Preventing a Soggy Bottom: Ensure your pie plate is not overly large for the amount of filling, as this can lead to a thinner crust that absorbs more moisture. Pressing the bottom crust firmly into the pie plate and up the sides helps create a barrier. Additionally, baking the pie until the crust is deeply golden brown ensures it’s fully cooked and less prone to sogginess.
Optimal Filling Consistency: The roux is crucial for thickening the sauce. Cook it until it’s golden to eliminate any raw flour taste. When adding milk, whisk vigorously to prevent lumps. The sauce should be thick enough to coat the back of a spoon before being combined with the chicken and vegetables. If it seems too thin, you can simmer it a little longer to reduce, or add a tiny bit more gluten-free flour mixed with cold water to create a slurry and whisk it in.
Perfect Seasoning: Taste your filling before pouring it into the crust. Adjust salt and pepper as needed. Remember that low-sodium broth allows you more control over the final seasoning. The combination of dried sage and thyme is classic for a reason, but feel free to experiment with other complementary herbs like rosemary or a bay leaf for extra depth.
Cooling Time is Key: After baking, let the pot pie rest for at least 5-10 minutes before slicing and serving. This allows the filling to set, preventing it from spilling out when cut, and ensures the flavors have a moment to fully meld.

Effortless Meal Prep: Freezer Options

This Gluten-Free Chicken Pot Pie is not just a delicious meal; it’s also an excellent candidate for meal prepping and freezing, making it perfect for busy weeknights or unexpected guests. Preparing a pot pie ahead of time and freezing it ensures you always have a comforting, homemade meal ready to go with minimal effort on the day of serving.

To Freeze Dough Discs: After shaping your dough into flat discs and wrapping them in plastic wrap, place them in the freezer for about 30 minutes to firm up. Once solid, transfer the wrapped discs to a sealable freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to use them, simply defrost the dough in the refrigerator overnight before rolling and assembling your pot pie. This method is incredibly convenient for having fresh, homemade crust whenever the craving strikes.
To Freeze an Entire Prepared Pot Pie: Assemble your pot pie as per the instructions, but allow the filling to cool completely within the bottom crust before adding the top crust. This prevents condensation and ice crystals from forming. Once the top crust is in place, wrap the entire pie securely, first with plastic wrap and then with aluminum foil, ensuring no air can get in. Freeze the wrapped pot pie for up to 2 months. For baking, transfer the frozen pie to the refrigerator and allow it to defrost completely, which usually takes 24-48 hours, depending on its size. Once defrosted, bake it according to the instructions provided in the recipe below. Using an aluminum pie plate for freezing is a practical tip, as it frees up your ceramic or glass pie dishes for other uses.

Gluten Free Chicken Pot Pie

Prep: 30 minutes | Cook: 1 hour | Chill: 30 minutes | Total: 2 hours

Flaky gluten-free crust, filled with creamy gravy, tender veggies, and savory chicken.

Cheryl Malik

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Servings: 9 servings

Ingredients

For the Gluten-Free Pie Crust

2 ½ cups gluten-free all-purpose flour (with xanthan gum, plus more for rolling)
½ teaspoon salt (more or less to taste)
2 4-ounce sticks unsalted butter (8 ounces total, cut into ½-inch cubes)
1 teaspoon apple cider vinegar
⅓ cup cold water (up to ½ cup if needed)

For the Pot Pie Filling

2 cups low-sodium chicken broth (or chicken stock, see Notes)
2 small red potatoes (approximately 4-5 ounces each, chopped into bite-sized pieces)
1 medium stalk celery (diced, approximately ½ cup)
1 medium carrot (finely chopped, approximately ½ cup)
½ cup diced yellow onion
½ cup frozen peas
2 cups chopped roasted chicken
4 tablespoons unsalted butter
4 tablespoons gluten-free all-purpose flour (with xanthan gum)
½ cup milk (or half and half, at room temperature)
1 tablespoon dried sage (see Notes)
1 tablespoon dried thyme
1 pinch nutmeg
salt (to taste)
freshly ground black pepper (to taste)

Equipment

Food processor
Flat work surface
Plastic Wrap
Refrigerator
Parchment paper
Rolling Pin
Ceramic 9-inch pie plate
Fork
Oven
Stovetop
Large saucepan
Large wooden spoon or silicone spatula
Small saucepan
Whisk
Sharp paring knife (optional)

Instructions

For the Gluten Free Pie Crust

Add 2 ½ cups gluten-free all-purpose flour and ½ teaspoon salt to food processor bowl. Pulse until just combined.
Add 2 4-ounce sticks unsalted butter (cubed) to food processor bowl. Pulse just until mixture is crumbly, with pea-sized chunks of butter remaining.
Drizzle 1 teaspoon apple cider vinegar over crumbly mixture.
Turn food processor on at low speed. While processing mixture, slowly pour ⅓ cup cold water into food processor through feed tube. Once dough is well-mixed but still lumpy, stop food processor. Dough should be fully combined, with no dry flour remaining, and shapeless but not smooth. It should stick to itself when pinched. Be careful not to add too much water or over-mix dough.
Lightly flour flat work surface, then transfer dough mixture to floured surface. Shape dough into a single ball, then divide ball into 2 equal halves. Be careful not to overwork dough.
Form each half into one flat disc, then wrap discs in plastic wrap. Place wrapped discs in refrigerator and chill at least 30 minutes, up to 48 hours. See Notes below to freeze dough instead.
When ready to use dough, remove dough discs from refrigerator and let sit at room temperature 10 to 20 minutes or until slightly softened.
Spread parchment paper out on flat work surface, then lightly flour parchment paper. Unwrap dough discs and place on floured parchment paper.
Use rolling pin to carefully roll dough out into two evenly-thick discs, large enough to fit in 9-inch pie plate and cover edges. Lightly flour rolling pin as needed if dough sticks. If dough begins to crack right away, let dough sit at room temperature 5 to 10 minutes more. Edges of dough will likely crack even if dough is soft enough to roll – simply pinch and patch tears as needed.
Carefully lift one rolled dough disc off parchment paper. Center disc over pie plate and gently press dough onto bottom of plate, into corners, and up edges of plate as needed, forming bottom pot pie crust.
Gently poke tines of fork into bottom pie crust, creating small vent holes across entire crust. Be careful not to make too many vent holes, or to make vent holes too large. Set pie dish and remaining rolled dough disc aside.

For the Pot Pie Filling

Preheat oven to 400° Fahrenheit. Position oven racks so that pie plate will sit in center of oven.
Place large saucepan on stovetop over medium-high heat. Add 2 cups low-sodium chicken broth, 2 small red potatoes, 1 medium stalk celery, 1 medium carrot (finely chopped), ½ cup diced yellow onion, and ½ cup frozen peas to saucepan. Stir to incorporate, then bring liquid to boil.
Once broth begins to boil, immediately reduce heat to low. Simmer broth and vegetables 10 minutes, or until potatoes are just fork-tender.
When potatoes are tender, add 2 cups chopped roasted chicken. Stir to incorporate, then simmer mixture 5 to 10 minutes more, until chicken and peas are warmed through.
While vegetables simmer, heat small saucepan on stovetop over medium-high heat. Add 4 tablespoons unsalted butter to saucepan and let butter melt, swirling and tilting saucepan occasionally to distribute butter across entire surface.
Once butter is melted, sprinkle 4 tablespoons gluten-free all-purpose flour into saucepan. Vigorously whisk flour into butter until fully combined and paste-like. Cook mixture, stirring occasionally, until roux is golden in color.
Once roux is golden, remove saucepan from heat. Let cool slightly, then slowly add ½ cup milk (at room temperature), whisking constantly until ingredients are fully incorporated. Return saucepan to heat and reduce heat to low.
Add 1 tablespoon dried sage, 1 tablespoon dried thyme, 1 pinch nutmeg, salt (to taste), and freshly ground black pepper (to taste). Whisk to incorporate aromatics, then simmer mixture, whisking constantly, until thickened.
Once mixture has thickened, add mixture into large saucepan with chicken and vegetables. Whisk well until both mixtures are fully combined into one, then pour filling into pie plate, filling bottom pie crust.
Carefully lift remaining dough disc off of parchment paper and center over pie plate. Gently place dough onto pie plate, covering filling and edges of plate completely.
Carefully tuck edge of top crust behind edge of bottom crust, then gently press crusts’ edges together with tines of fork, making sure to seal entire perimeter of pie.
Make small vent holes or slits in center of top crust with fork or knife.

To Bake and Serve the Gluten-Free Chicken Pot Pie

Place prepared pot pie on center rack in preheated oven. Bake pot pie 35 minutes, then begin checking doneness. Continue baking as needed, checking pot pie regularly, until filling is hot and bubbly and crust is golden.
Once pot pie is baked as desired, carefully remove pot pie from oven and set aside. Let pot pie rest 5 minutes, then serve as desired.

Notes

Chicken Broth: Not all varieties of chicken broth are gluten-free! Some brands use flavorings and preservatives that contain gluten, so always double-check yours before using it.
Sage: It’s important to use dried sage and NOT fresh or ground sage. Fresh or ground sage will overpower the rest of the dish and may turn the filling green.
Make it Dairy Free: Use a plant-based butter. Replace the milk with almond milk or another preferred plant-based milk.
Make it Vegetarian: Replace the chicken with 2 cups of your preferred meat alternative or a hearty mix of extra vegetables like sliced mushrooms, corn, or green beans. Use gluten-free vegetable broth instead of chicken broth.
Make it Vegan: Use plant-based butter and replace the milk with almond milk or another suitable plant-based milk. Use vegetable broth instead of chicken broth, and replace the chicken with a meat alternative or additional vegetables.

Freezer Options

To Freeze Dough: Wrap dough discs tightly in plastic wrap, then place them in the freezer for 30 minutes. After 30 minutes, transfer the discs to sealable freezer bags. Freeze wrapped dough discs in bags for up to 3 months. Defrost in the refrigerator overnight before using.
To Freeze Prepared Pot Pie: Prepare the pot pie as instructed, allowing the filling to cool in the pie plate before covering it with the top crust. After placing the top crust, wrap the entire pie first with plastic wrap and then with aluminum foil. Place the wrapped pot pie in the freezer and keep frozen for up to 2 months. When ready to bake, defrost the pie completely in the fridge (this may take 24-48 hours), then follow the baking instructions above. Using an aluminum pie plate for this purpose is recommended so your nicer pie plates aren’t tied up in the freezer.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

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We hope you love this Gluten-Free Chicken Pot Pie as much as we do! Its delightful flavors and comforting embrace make it a dish you’ll want to revisit time and again. Don’t forget to leave us a review and share your creations on social media. Happy cooking!