Gluten Free Creamy Chicken & Mushroom Pie

This gluten free creamy chicken and mushroom pie is one of my favorite comfort food recipes. It’s rich, savory, and feels like a big warm hug on a cold day.

Instead of a traditional pastry crust, this version uses a creamy mashed potato topping with melted gruyere cheese. It gets golden and crispy under the broiler and tastes incredible.

The filling is loaded with tender chicken thighs and golden mushrooms in a thick, creamy sauce. Every bite is seriously satisfying.

And yes, it’s completely gluten free. I use rice flour to thicken the sauce, so you get the same smooth, rich texture without any wheat flour. You really won’t notice a difference.

If you’ve been looking for a hearty gluten free dinner that the whole family will enjoy, this is it.

Why You’ll Love This Recipe

Incredibly Creamy Filling – The combination of heavy cream and chicken broth creates a rich velvety sauce that coats every piece of chicken and mushroom perfectly.

Golden Cheesy Potato Topping – The Gruyere mashed potato crust gets beautifully golden under the broiler and adds a nutty buttery layer you will love.

Naturally Gluten Free – This pie uses rice flour and a potato topping so it is gluten free without any weird substitutes or compromise on taste.

Pure Comfort Food – Every spoonful gives you tender chicken and earthy mushrooms wrapped in a creamy sauce that feels like a warm hug.

Ingredients

For the Filling

• 1.5 lb Boneless Skinless Chicken Thighs, cut into bite-sized pieces
• 2 tbsp Butter
• 1 tbsp Olive Oil
• 8 oz Cremini Mushrooms, quartered
• 1 medium Yellow Onion, diced
• 2 cloves Garlic, minced
• 3 tbsp Rice Flour
• 1 cup Chicken Broth (gluten free)
• 3/4 cup Heavy Cream
• 1 tsp Dried Thyme
• 1 tsp Dijon Mustard
• Salt and Pepper, to taste

For the Topping

• 1.5 lb Yukon Gold Potatoes, peeled and cubed
• 4 tbsp Butter
• 1/3 cup Whole Milk
• 1/2 cup Shredded Gruyere Cheese
• Salt and Pepper, to taste

How to Make

Step 1

Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 15 to 18 minutes until fork-tender. Drain well and mash with the butter, milk, and gruyere cheese until smooth and creamy. Season with salt and pepper. Set aside.

Step 2

While the potatoes cook, heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook for 5 to 6 minutes, stirring occasionally, until golden on all sides. Transfer to a plate.

Step 3

In the same skillet, add the quartered mushrooms and cook for 4 to 5 minutes until golden brown. Add the diced onion and cook for another 3 minutes until softened. Stir in the garlic for 30 seconds.

Step 4

Sprinkle the rice flour over the vegetables and stir constantly for 1 minute. Slowly pour in the chicken broth while stirring, then add the heavy cream, dried thyme, and dijon mustard. Stir until the sauce is smooth and bring to a gentle simmer. Cook for 3 to 4 minutes until thickened.

Step 5

Return the chicken to the skillet, stir to combine, and remove from heat. Preheat the broiler to high.

Step 6

Spread the mashed potato topping evenly over the filling, using a fork to create textured ridges across the surface.

Step 7

Broil for 4 to 6 minutes, watching carefully, until the potato topping is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving.

My Tips

Don’t Fully Cook the Chicken

When you brown the chicken in step 2, you’re not trying to cook it all the way through. You just want a nice golden color on the outside. It will finish cooking in the hot filling and under the broiler.

If you fully cook the chicken at this stage, it’ll be dry and tough by the time you serve the pie. Aim for golden on the outside but still slightly pink inside when you pull it out.

Get the Mushrooms Really Golden

Don’t stir the mushrooms too much when they first hit the pan. Let them sit for a couple minutes so they get a good golden sear on one side before you flip them.

If you move them around too early, they release moisture and start steaming instead of browning. That means soft, pale mushrooms with way less flavor. Give them space and let them do their thing.

Stir the Rice Flour Constantly

Rice flour behaves a little differently than regular flour when you’re making a sauce. It can clump up fast, so when you sprinkle it over the vegetables, keep stirring the entire time.

When you pour in the broth, do it slowly in a thin stream while stirring. If you dump it all in at once, you’ll get lumps that are really hard to smooth out. The cream can go in a bit faster since the flour is already dissolved at that point.

More Tasty Recipes

• Gluten Free Chicken Pot Pie
• Gluten Free Shepherd’s Pie
• Gluten Free Chicken & Dumplings
• Gluten Free Creamy Tuscan Chicken
• Gluten Free Beef Wellington

FAQ

Can I swap the Gruyere cheese for something else in the mashed potatoes?

Absolutely. Sharp cheddar, Parmesan, or even fontina are all great options that melt nicely into mashed potatoes. Each one will give a slightly different flavor, but they all add that rich, savory element the topping needs.

If you want to keep things simple, even cream cheese works in a pinch. Use about the same amount and stir it in while the potatoes are still hot so it melts smoothly.