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.
DID YOU MAKE THIS RECIPE?
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Terri
Hi Chrystal, OMG this looks fabulous! You mentioned that these can be frozen. Do you recommend marking these then cooking them so I can store in the freezer or assembling them so I can bake them in the future? Will the milk curdle after freezing? I’m leaving for a week and would love to leave these for my family. Thanks
chrystal
Hi Terri,
I usually bake them up, then freeze them. We then pull them out of the freezer to defrost, and reheat.
Best,
Chrystal
Sarah
Thanks! Looking to fill the freezer before baby but was wary of how a gf crust would hold up. Good to hear it works! I'll be trying this 🙂
Amanda
Chrystal,
I just made your recipe and my family loved it! I baked an extra one to freeze for later. What temperature do you normally reheat it on?...and for how long? Thanks for sharing this recipe...it will definitely become a staple dish in our house this winter 🙂
chrystal
Hi Amanda,
I am so glad you like it. Thank you for letting me know. When we reheat, we usually let the pot pies defrost and heat them for 10 minutes at the same temperature in the oven or we reheat by serving in the microwave. When my husband wants mini pies, he reheats them in the microwave for 3-4 minutes, then let's them sit for 5 minutes so the heat can transfer through.
Best,
Chrystal
Melody
I substituted White potato for sweet potato. It was soo good!!! I also used a jumbo muffin tin. My hubby can't have peas so I used chopped up broccoli, carrots.
chrystal
Ooh! That sounds delish! Thanks for stopping back by and letting me know 🙂
Best,
Chrystal
Diane
Did I miss something? I did not see any seeet potato listed in the ingredients,
chrystal
Hi Diane,
I think she added chopped sweet potatoes to the pot pie. My recipe doesn't call for potatoes but occasionally I'll through some in there.
Best,
Chrystal
Andria
Any idea on the baking time if I just made it into one large pie rather than many smaller ones? This looks great for baking before baby comes this fall!
chrystal
Hi Andria,
Because the ingredients on the inside of the pot pie are cooked, you'll want to focus on the large pie crust. I'd start with 35 minutes, and watch it from there.
Best,
Chrystal
Joy Naylor
Hi Chrystal! I've made these before and LOVE them! I usually make one big one instead of a bunch of mini ones, and I'm planning on making about four this evening to have for the next couple of days. Is there a preference on when I should eat them up by before they go bad?
chrystal
If I don't freeze them, they tend to stay good for up to 4 days in the refrigerator. I haven't had any left after that 😉
Best,
Chrystal
Kelli
How are you freezing them? Are you using mini tin pie pans? Are you wrapping them? I've never frozen a pot pie before and am curious how you do it! Thanks!
chrystal
Hi Kelli,
If I make the mini pot pies I freeze them in little glass containers, individually. That way my husband can either take them to work for lunch straight from the freezer, or re-heat them when he wants. When I make large ones, I wrap them and then place them in a zip lock bag (if they fit, when I use a 8" or 9" pie pan). I always cook them first and let them cool to room temperature before I freeze them. Hope that helps!
Best,
Chrystal