Best Ever Gluten Free Creamy Chicken Pot Pie (Comfort Food)

There’s nothing quite like a warm, bubbling Chicken Pot Pie to bring comfort and joy. The flaky crust, the creamy, savory filling packed with tender chicken and vegetables—it’s pure culinary bliss. And now, you can enjoy this quintessential comfort food completely gluten-free!

Our recipe for the Best Ever Gluten Free Creamy Chicken Pot Pie delivers on all fronts: a rich, homemade gluten-free crust that’s buttery and flaky, and a luscious filling that’s hearty and flavorful. It’s surprisingly easy to make and guaranteed to become a new family favorite, perfect for chilly evenings or a special weekend meal.

Allergen Information:

This recipe contains Gluten Free Flour, Dairy (butter, milk), and Chicken. It is easily made Dairy-Free with simple substitutions.

Ingredient Notes:

Gluten Free Pie Crust: This is key! We recommend making your own using a good 1-to-1 GF flour blend that contains xanthan gum. Store-bought GF pie crusts are an option, but homemade offers superior flakiness and flavor.

Chicken: Cooked chicken is needed. Leftover roasted chicken, shredded rotisserie chicken, or boiled chicken breasts/thighs all work wonderfully.

Vegetables: A classic blend of frozen peas, carrots, corn, and green beans saves prep time. Fresh diced celery and onions are sautéed for extra flavor.

Creamy Sauce: This is built on a roux (butter + GF flour) with chicken broth and milk (or cream) for a rich, velvety texture.

Substitutions:

• Dairy-Free Option: Use a reliable dairy-free butter substitute for the crust and roux, and unsweetened dairy-free milk (like almond or oat milk) for the sauce.
• Vegetables: Feel free to add other quick-cooking vegetables like diced potatoes (add with carrots), spinach, or mushrooms.
• Herbs: Fresh thyme or rosemary can be added to the filling for an extra aromatic touch.

Step-By-Step Photos and Directions:

1. Make GF Pie Crust: Prepare your gluten-free pie crust dough. Divide it in half, wrap, and chill.
2. Saute Vegetables: In an oven-safe skillet or Dutch oven, sauté onions and celery until softened.
3. Make Roux & Sauce: Stir in GF flour to create a roux. Gradually whisk in chicken broth and milk, simmering until thickened and creamy.
4. Add Fillings: Stir in cooked chicken, frozen mixed vegetables, and seasonings.
5. Assemble Pie: Pour the filling into the prepared pie dish. Roll out the top crust, place it over the filling, crimp the edges, and cut vents.
6. Bake: Bake until the crust is golden brown and the filling is bubbly.

Tips For Success

• Chilled Crust: Keep your gluten-free pie crust ingredients (especially butter) and dough very cold. This creates steam during baking, leading to a super flaky crust.
• Don’t Overfill: Leave a little space at the top of your pie dish for the filling to bubble without overflowing.
• Vent the Top Crust: Always cut slits in the top crust to allow steam to escape. This prevents the crust from becoming soggy and ensures even baking.
• Rest Before Serving: Let the pot pie rest for 10-15 minutes after baking. This allows the sauce to set, preventing a runny slice.

Frequently Asked Questions:

• Can I use store-bought GF pie crust? Yes, you can. Ensure it’s thawed according to package directions. Two crusts will be needed (top and bottom).
• Can I make this ahead of time? You can assemble the entire pie (without baking) and refrigerate it for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.
• How do I prevent a soggy bottom crust? Blind baking the bottom crust for 10-15 minutes before adding the filling can help, especially if your filling is very wet. However, with this recipe’s balanced filling, it’s usually not necessary.

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Gluten Free Creamy Chicken Pot Pie

Equipment

• 9-inch deep-dish pie plate
• Large skillet or Dutch oven

Ingredients 1x2x3x

For the Gluten-Free Pie Crust (makes 2 crusts)

• 2 \1/2 cups GF All-Purpose Flour Blend (with xanthan gum)
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes (or dairy-free butter)
• 1/2 cup ice water, plus more if needed

For the Filling

• 2 Tbsp unsalted butter (or dairy-free butter)
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1/3 cup GF All-Purpose Flour Blend
• 2 cups chicken broth
• 1 cup milk (whole milk or dairy-free milk)
• 2 cups cooked chicken, shredded or diced
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Make the Gluten-Free Pie Crust

1. In a large bowl, whisk together the GF flour and salt. Cut in the cold butter using a pastry blender or your fingers until crumbly with pea-sized pieces of butter remaining.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
3. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.

Make the Filling

1. Melt butter in a large skillet or Dutch oven over medium heat. Add onion and celery; sauté for 5-7 minutes until softened.
2. Sprinkle in the 1/3 cup GF flour, stirring constantly for 1 minute to create a roux.
3. Gradually whisk in the chicken broth and milk. Bring to a simmer, whisking, until the sauce thickens (5-7minutes).
4. Stir in the cooked chicken, frozen mixed vegetables, thyme, salt, and pepper. Remove from heat.

Assemble and Bake

1. Preheat oven to 400F ,200C.
2. On a lightly floured surface (using GF flour), roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer to the 9-inch pie plate.
3. Pour the chicken filling into the pie crust.
4. Roll out the second disc of dough for the top crust. Place it over the filling. Trim and crimp the edges, then cut several slits in the top crust for steam vents.
5. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
6. Let rest for 10-15 minutes before serving.

Notes

• For a golden-brown crust, you can brush the top with an egg wash (1 egg beaten with 1 Tbsp water) before baking.
• If the crust starts to brown too quickly, loosely tent with foil.

SPECIAL NOTE

Making your own gluten-free pie crust might seem daunting, but it’s much easier than you think and yields vastly superior results to most store-bought options!

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 8 total servings, with homemade crust.)

Nutrient	Amount per Serving (Estimated)
Calories	520kcal
Protein	25 g
Fat	32 g
Saturated Fat	18 g
Carbohydrates	35 g
Fiber	2 g
Sugar	4 g
Cholesterol	100 mg
Sodium	700 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 8 equal servings. Values may vary significantly depending on the specific GF flour blend, type of chicken, and brands of dairy/dairy-free products used. This information is for general guidance only.