By / Last Modified On June 15, 2023
A delicious Gluten-Free Chicken Pot Pie made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy like sauce. You are going to love this gluten free pot pie recipe.
This gluten free chicken pot pie uses my Gluten Free Pie Crust recipe. It's simple to make and you can add your favorite veggies, or chopped Roasted Red Potatoes to mix it up. If you're more of a biscuit person you'll want to make my Gluten Free Chicken and Biscuits.
For more easy recipes check out my Gluten Free Recipes section.
Gluten-Free Chicken Pot Pie
Gluten-Free Chicken Pot Pie is one of those meals that comforts you on a rainy day. It's perfect when you are looking for a warm, savory dish during the winter months, and it really hits home when you are having a rough day.
Gluten-Free Pot Pie is my husbands number one favorite meal. Every time we get a rotisserie chicken, he asks me to get another one and make him a couple batches of pot pies. He usually eats one or two, then we freeze the rest.
A lot of people stay away from gluten-free pot pies because of how time consuming it is. This recipe for Gluten-Free Chicken Pot Pie is broken down into it's simplest form. If you need an even simpler recipe, you might want to consider buying a crust mix, or a ready-made gluten-free pie crust.
Gluten-Free Chicken Pot Pie is perfect for lunches, or heating up after a long day. It's one of those meals that's good all year round, and will warm you from the inside out.
A couple years ago we visited my sister for Thanksgiving and she had purchased a smoked Turkey. Have you ever had smoked Turkey? It's not for everyone, but we think it's pretty amazing. I have a recipe for Gluten-Free Turkey Pot Pie that is based off this gluten-free chicken pot pie recipe, if you are interested.
The next year we asked her to pick us up one so we could make pot pies with it. Smoked turkey adds a subtle and smokey flavor to the pot pie gravy that is second to none. If we run out of smoked turkey, we either cook up chicken, or buy a rotisserie chicken and chop it up.
If you like a buttery flaky gluten-free pie crust filled with a savory gravy, fresh vegetables, and chicken - you will love these Gluten-Free Chicken Pot Pies. If you are in a pinch, My Gluten-Free Miami has a quick and simple recipe for Gluten Free Chicken Pot Pie Muffins that's incredible.
I am working on creating a one-crust version of this gluten-free chicken pot pie and I'll update this post and link to it when it's up on the blog. These little pot pies were made with a mini-pie pan. When I'm not feeling up to cutting out mini-pie crusts, I make one large gluten-free pot pie, using a 10" pie pan. You can make either, just make sure to adjust your cooking time.
Can I freeze gluten-free chicken pot pie?
Yes. I usually bake it first then freeze it, but because all the ingredients are already cooked you can freeze it before you bake it. Just note that the crust may be a little softer if you bake it before you cook it.
These Gluten-Free Chicken Pot Pies are our go-to when we need something comforting. It's such a comforting and warm dish, and everyone in my family enjoys them. I hope you will give them a try. If you do, please come back and leave a comment telling me what you thought.
Is Chicken Gluten-Free?
Believe it or not, I get this question often. For the most part, yes, chicken is gluten-free. Sometimes during processing fillers are added to the chicken to add flavor. Sometimes those filler are not gluten free. Always check labels if you are buying chicken at the store.
Have a question? Please ask away in the comments and I will try to get back to you in a timely manner.
The exact pan that I used to make these mini pies isn't available anymore but Cobble Creek makes a silicone mini-pie pan set.
Can I make one large gluten-free chicken pot pie, instead of small ones?
Yes. Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper. Bake for 30-35 minutes or until the crust is brown and flaky on top.
Gluten-Free Chicken Broth
Not all chicken broths are gluten-free. While chicken is gluten-free in it's natural form, sometimes glutinous ingredients are added to chicken broth for color and flavor. Always check labels on gluten-free chicken broth before purchasing.
Gluten-Free Chicken Recipes
Here are some of my favorite gluten-free chicken recipes:
- Gluten-Free Sweet & Sour Chicken
- Gluten-Free Chicken Sub Gum Chow Mein
- Gluten-Free Hawaiian Chicken
- Gluten-Free Chicken and Biscuits
- Gluten-Free Baked Oregano Chicken
- Instant Pot Chicken Fajita Soup
- Chicken Salad with Grapes
Looking for more amazing dinner ideas? You might also like my Instant Pot Beef Short Ribs or my Spicy Sausage and Black Bean Soup. If you need something that you can fix and forget, one of my go-to recipes is Crock Pot Teriyaki Chicken.
For dessert you'll want to make a gluten-free cheesecake. If you are looking for a healthier option, try this keto cheesecake. This Chocolate Marshmallow Ice Cream is also a great option.
If you make this chicken pot pie, please stop back by and let me know what you thought!
Gluten-Free Chicken Pot Pie
A delicious Gluten-Free Chicken Pot Pie made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy like sauce.
Ingredients
For the crust (Makes two 10" crusts, enough for one large pot pie, or 6 small pot pies) :
- 3 cups all-purpose gluten-free flour blend
- ½ teaspoon salt (omit if using salted butter)
- 2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
- 1 cup butter (2 sticks), cold - cut into small pieces
- 8-10 tablespoons milk, cold
For the filling:
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ⅓ cup butter
- ⅓ cup chopped fresh yellow or white onion
- ⅓ cup all purpose gluten-free flour blend (or 3 tablespoons corn starch)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
Instructions
- For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
- With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
- Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
- Dough should be moist and easy to roll.
- Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
- Place one circle of dough into the pie pan and trim edges if necessary.
- For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about ¾ of the way.
- Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
- Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 15 minutes before serving.
Notes
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
Nutrition Information:
Yield:
12Serving Size:
1/12thAmount Per Serving: Calories: 436Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 89mgSodium: 524mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 18g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Helen
Which of your flour blends do you use if not using a store bought gf flour? The one with the millet or without?
chrystal
I use the one without millet for my pie crust recipes, but both work well.
Best,
Chrystal
Teresa
namaste flour is excellent!
Debbie Spencer-Sapacz
I can’t do milk ( ok with ghee butter). , can you suggest a good substitute
chrystal
Hi Debbie,
Many have used a neutral flavored dairy-free milk, like rice milk or unsweetened almond milk. You can also use a dairy-free butter like earth balance.
Best,
Chrystal
Penny
Just made the gluten-free chicken pot pie and it was totally amazing! It takes a little time but well worth the effort! Used Bob Mills pie crust and it was so good and flaky!
Joan (UK)
Hi, could you freeze this and at what stage?
chrystal
Hi Joan,
I like to cook them completely, cool, the wrap and freeze. I then thaw it when I'm ready to reheat.
Best,
Chrystal
Gillian
How long do you thaw the frozen chicken pot pie out before cooking, And at what temp/long of time do u reheat it for?
chrystal
It takes about 4 hours to thaw. It's okay if it's still a little frozen in the center when you reheat it in the oven. Reheat it at the same temperature and check it after about 20 minutes.
Gillian
What if you made the mini pot pies would it still take 4 hrs to thaw?
chrystal
No, mini pot pies don't take as long to thaw.
Best,
Chrystal
Jane Haeffele
How do I save your recipes? They are all so good. Thank you.
chrystal
Hi Jane,
You can bookmark the page, or print them, there is also a way to sign up for grow.me on my page that allows to you "heart" the recipe and it will show up in a menu of favorites for you. If you have pinterest, you can save a pin.
Best,
Chrystal
Stanley
Can I use gluten free puff pastry dough for this chicken pot pie recipe?
Lindsay
We haven't tried it, but I think that it would work!
Gillian
Ok if you want to make 6 smaller ones after u decided the dough twice how many more times do you divide it to make the top and bottom for 6 small pies? My brain isn’t doing that math at this moment.
chrystal
You would need 12 dough balls, for 6 mini pies. Divide the large dough ball in half, each half in half, then each quarter into 3.
Bake them for about 20 minutes, then check for doneness, and bake a little longer if needed.
Christina
This gluten free chicken pot pie is amazing! I recently was diagnosed with celiac disease and after years of eating gluten it takes time to adjust and find different ways to cook the things you love, so thank you for this! I don’t feel as deprived now. Chicken pot pie was always my favorite comfort food.
Lisa
This was incredible. I made it exactly as written and it was easy to execute and delicious. This is the best gluten free pie crust I’ve tried! And the chicken pot pie tasted like my childhood memories. Didn’t even notice it was gluten free. Yum!
Amber
I've made this for my family a few times since I discovered your recipe and they all love it!! It takes a little work but it's SO worth it! After I discovered I had a laundry list of food sensitivities last year, I never thought I would get to have some of the foods (like this one) that I missed so much! Thank you for taking the time to put recipes like this one on your site; this was such a blessing! Our tummies (and our taste buds) thank you! 🙂
chrystal
You are very welcome, Amber. I am so glad your family loves it.
Best,
Chrystal
Kristi
Hi, these looks so good! I have to get some mini pot pie pans. How many inches in diameter should they be? Thank you!
chrystal
I make 4-5" mini pot pies, but you can make them any size you like 🙂 Just watch the cook time.
Best,
Chrystal
Jacey
Love how versitle this recipe is. We used bobs red mill flour and added garlic powder as well as chicken Knorr for a bit of extra flavour. We also added frozen beans, corn, carrots and peas to the mix. It was delicious!! (I cheated and bought already made pie crusts too but plan to use your recipe in the future)
Sarah Overholt
I am making this soon and was wondering what you use to cook the small pot pies in. I have a large pie pan but nothing I could make the small pot pies in. Thank you in advance!
chrystal
Hi Sarah,
I have a small pie pan that I got years ago. It has 4 pie wells in one pan.
Best,
Chrystal
Jaye
I am so thrilled with how well this turned out, especially the crust, and I even used vegan milk & butter products. I appreciate that the recipe also did not include egg. Does this crust work as a dessert crust too?
chrystal
I am so glad. Yes, the crust works with sweet pies as well.
Best,
Chrystal
wilhge
Delicious
Lindsay
Thank you so much for coming back to let us know!
Delaney
Have you ever used bobs red mill 1 to 1 flour for this?
Lindsay
Hi Delaney!
Yes, you can make the crust using Bob's 1:1. Enjoy!
Biddy
Hello,
I have trouble printing your recipes without the ads covering some of the printed page. Any tips please
Wendy Stoltz
Hi Biddy,
I tested it and I clicked on print on the recipe card. I then right click and select print. Hope this works for you.
annmarie
HI
Can I use psyllium husk fiber instead of xanthan gum?
Wendy Stoltz
Hi Annmarie, yes you can. To read more take a look at this https://www.glutenfreepalate.com/binding-agents/
Sabrina
I made this recipe yesterday & it was fantastic. I baked my chicken in a foil packet in the oven using my own spice blend & fresh herbs. I had enough chicken to make two batches of gravy & pastry.
My only issue I had was with the pastry. I found that using 8-10 Tbsp of milk was not enough. The dough was incredibly crumbly & wouldn’t hold together. I ended up adding up to 15 Tbsp of milk. The dough was very sticky & it helped to divide into four quarters & refrigerate. I used the King Arthur one to one flour. What can I be doing wrong? Is the dough supposed to be super crumbly? Thank you. My husband raved about the pies & was so proud that he sent pictures to his family.
Wendy Stoltz
Hi Sabrina,
It could possibly be too much flour. How did you measure your flour?
Trish
Delicious and flaky pastry crust!
My husband is celiac and I've tried to make pastry before and it wasn't very good. This was so yummy! And when I cut into the crust with my fork, I was so scared that it was going to be hard, but it was soft and flaky! I made your chicken pot pie recipe and we can't wait for tonight and the leftovers!
Wendy Stoltz
Oh, awesome Trish, glad you found us. Enjoy!
Alan Kemp
Hi
Being Celiac I’m always looking for new recipes. The pie crust recipes I’ve seen in the past usually suggested blind baking first. Is this a concern for your recipe?
Cheers
Wendy Stoltz
Hi Alan,
Thanks for commenting. It is not necessary for this sort of pie.
Allison Brown
Why would it be falling apart when I try to roll it out?
Wendy Stoltz
Hi Allison,
Which flour did you use? Did it have xanthan gum in it?
Kiy
It's too bad you cannot read the whole recipe because of all the ads popping up all over it.
Wendy Stoltz
Hi Kiy,
I have just checked on my end and it appears to be visible.
Sylvia Gardner
Can you reheat the pies without defrosting them. What temperature do you use to reheat?
Wendy Stoltz
Hi Sylvia,
Yes, you can definitely reheat GF chicken pot pies without defrosting them first. Reheating them from frozen is a convenient way to enjoy a delicious meal with minimal fuss. Reheat at 425°F (220°C). You may need to cover them if they start browning. I prefer to thaw them, so they then need to bake for less time.
Enjoy!
Sharon
Has anyone tried adding cubed potatoes and reporting back? I would like to add those to the filling but don't want to mess up the liquid-to-solid ratio in the gravy.
Wendy Stoltz
Hi Sharon,
Adding cubed potatoes to your gluten-free chicken pot pie filling can be a delicious addition, but it's essential to consider the liquid-to-solid ratio. To maintain the right consistency, you might want to pre-cook the potatoes slightly by boiling or microwaving them before adding them to the filling. This can help prevent them from absorbing too much liquid and throwing off the balance.