Gluten Free Chicken Pot Pie

If you’ve been missing chicken pot pie since going gluten free, this recipe is for you. It’s warm, creamy, and comforting – just like the classic version you remember.

This gluten free chicken pot pie has a flaky, buttery crust on top and a rich filling loaded with chicken, veggies, and a simple homemade sauce. Nothing fancy, just real good food.

The crust is made with gluten free 1-to-1 baking flour, and honestly, you’d never know the difference. It bakes up golden and holds together perfectly.

The filling comes together quickly on the stovetop. You just cook down some veggies, thicken up the sauce, toss in the chicken and peas, and pour it all into your baking dish.

It’s the kind of meal the whole family will enjoy, whether they eat gluten free or not. One bite and everyone’s happy.

Why You’ll Love This Recipe

It’s Gluten Free Comfort Food at Its Best – Chicken pot pie is one of those classic comfort meals that a lot of people on a gluten free diet think they have to give up. This recipe proves you absolutely don’t have to, and it tastes just as cozy and satisfying as the original.

The Crust Actually Works – If you’ve ever struggled with gluten free pie crust crumbling apart, this one will change your mind. The method of pulsing cold butter into the flour and chilling the dough gives you a crust that holds together beautifully and bakes up golden and flaky.

Creamy Filling Without Gluten Thickeners – A lot of traditional pot pie recipes use regular flour to thicken the sauce, but this one uses cornstarch instead. You get that same rich, creamy gravy without any gluten sneaking in.

Perfect Way to Use Leftover Chicken – Got leftover rotisserie chicken or some cooked chicken sitting in the fridge? This recipe calls for 3 cups of shredded cooked chicken, so it’s the perfect way to turn leftovers into a whole new delicious dinner.

Ingredients

For the Filling

• 2 tbsp Unsalted Butter
• 1 medium Yellow Onion, diced
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 3 tbsp Cornstarch
• 1 1/2 cups Chicken Broth
• 1/2 cup Heavy Cream
• 3 cups Cooked Chicken, shredded
• 1/2 cup Frozen Peas
• 1 tsp Dried Thyme
• Salt and Pepper to taste

For the Crust

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Cold Unsalted Butter, cubed
• 1/4 tsp Salt
• 3 tbsp Ice Water
• 1 large Egg, beaten

How to Make

Step 1

Make the crust by pulsing gluten free flour, cold butter, and salt in a food processor until pea-sized crumbles form. Add ice water one tablespoon at a time and pulse until dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Step 2

Preheat oven to 400F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened.

Step 3

Sprinkle cornstarch over the vegetables and stir for 1 minute. Slowly pour in chicken broth and heavy cream, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 3 minutes.

Step 4

Stir in shredded chicken, frozen peas, dried thyme, salt, and pepper. Pour filling into a 9-inch pie dish or cast iron skillet.

Step 5

Roll out the chilled dough between two sheets of parchment paper to fit the top of the dish. Lay it over the filling and crimp the edges. Cut a few small slits in the top, then brush with beaten egg.

Step 6

Bake for 30 to 35 minutes until the crust is golden brown and filling is bubbling. Let rest 10 minutes before serving.

Helpful Tips

Keep the Butter Really Cold

The butter for the crust needs to be cold the entire time you work with it. Cut it into small cubes and put it back in the fridge for a few minutes before you start pulsing it in the food processor.

If the butter gets warm and soft, it blends too much into the flour and you lose those little pea-sized pieces. Those pieces are what create a flaky, tender crust once it bakes.

If your kitchen is warm, you can even pop the flour and the food processor blade in the freezer for 10 minutes beforehand. It sounds extra, but it makes a real difference with gluten free dough since it can be trickier to get that flaky texture.

Don’t Skip the 30 Minute Chill

After your dough comes together, wrap it up and let it rest in the fridge for the full 30 minutes. This gives the flour time to absorb the moisture and makes the dough way easier to roll out without cracking.

Gluten free dough doesn’t have gluten to hold it together, so that resting time helps the starches bind and firm up. If you skip it, the dough will be crumbly and hard to work with.

If you want to get ahead, you can even make the dough the night before and keep it in the fridge. Just let it sit on the counter for about 5 minutes before rolling so it’s not rock hard.

Roll the Dough Between Parchment Paper

Gluten free dough sticks to everything, so rolling it out between two sheets of parchment paper is the way to go. It keeps the dough from sticking to your counter or your rolling pin without needing to add a ton of extra flour.

Adding too much flour to prevent sticking will dry out the dough and make the crust tough and dense. The parchment method avoids that problem completely.

If the dough cracks while you’re rolling, just press it back together with your fingers. It’s very forgiving and once it bakes, nobody will know.

You Might Also Like

• Gluten Free Flaky Buttermilk Biscuits
• Gluten Free Beef & Cheese Empanadas
• Gluten Free Mac & Cheese
• Gluten Free Buttermilk Cornbread
• Gluten Free Crispy Chicken Parmesan

Frequently Asked Questions

Can I use a store-bought gluten free pie crust instead?

Absolutely. If you want to save time, a pre-made gluten free pie crust works great here. Just roll it out or shape it to fit the top of your pie dish.

Keep in mind that store-bought crusts can vary in thickness and flavor, so the bake time might need a small adjustment. Just keep an eye on it and pull it out once the crust is golden brown and the filling is bubbling.