When the weather cools down and I’m craving comfort food, this Gluten-Free Chicken Pot Pie recipe is my go-to. My family loves it (I make a dairy-free version for my toddler with food allergies) and it’s honestly pretty easy to make. You can make it in even less time by using a store-bought pie crust and frozen veggies! There are so many ways to make this recipe your own, and you’ll love the comforting, classic flavors. The crust is perfectly crunchy and flaky, the filling is creamy and savory. This recipe is SO yummy, friends!
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Here’s what you’ll need for this recipe:
Gluten-Free Pie Crust – Use a store-bought gluten-free pie crust, or make your own with the homemade gluten-free pie crust recipe below!
Butter – I did go for butter in this recipe since I think it adds that classic pot pie flavor. However, vegan butter is a wonderful dairy-free alternative!
Pot Pie Vegetables – Chopped onions (or onion powder), carrots, celery, peas, and mushrooms are so delicious in this recipe. Frozen veggies are also an option to save time!
Starch/GF Flour – A mix of potato starch and gluten-free flour adds a creamy texture to the vegetables. If you don’t have potato starch, corn starch works great, too!
Milk/Broth – I used regular milk and chicken broth for this recipe. Plant-based milk works as well, as long as it’s unsweetened and flavorless!
Cooked Chicken – Rotisserie chicken or pre-cooked cubed chicken breast is perfect for this recipe. It can also be made with leftover turkey!
How to Make Gluten-Free Chicken Pot Pie
There are two options for how to make gluten-free chicken pot pie: a homemade version, or a quick and easy version. The quick and easy version uses a store-bought gluten-free pie crust and frozen vegetables instead! The pie crust topping is also optional (in either version) to save time and lighten up the recipe even more.
1. Homemade Version
- Make the gluten-free pie crust.
- Press half of the crust into a baking or casserole dish.
- Pre-bake the crust.
- While the crust is baking, make the filling by sauteing the vegetables until soft.
- Add a mix of starch and gluten-free flour over the veggies, coating evenly.
- Pour the milk and broth over the vegetables and let simmer.
- Add chicken, let cool and thicken.
- Pour the filling into the crust and add pie crust topping.
- Bake and let cool!
2. Quick & Easy Version
- Roll out the store-bought pie crust and press half of the dough into a baking dish.
- Saute the frozen vegetables over medium heat until soft.
- Add the starch and gluten-free flour mix.
- Add milk and broth, stirring well and bringing to a simmer.
- Add pre-cooked chicken, and let cool.
- Pour into the pie crust and add the top crust or pie crust shapes (optional)
- Bake, then let cool!
How to Store Gluten-Free Chicken Pot Pie
This recipe is great for reheating! Here’s how to store Gluten-Free Chicken Pot Pie:
Refrigerator – Let cool and place in a single or multiple airtight containers. Store in the refrigerator with an airtight lid for 4-5 days!
Freezer – Once cool, place in airtight containers and store in the fridge for 1 hour. Move to the freezer and store for up to 3 months! To reheat, place in the microwave for a few minutes or heat up in the oven at 375 degrees F for 20-30 minutes (depending on the number of servings).
More Gluten-Free Recipes You’ll Love
- Vegan Cookie Bars (Gluten-Free)
- Chimichurri Chicken Bowls
- Dairy-Free Tuscan Chicken
- Spicy Southwest Butternut Squash Casserole
- Creamy White Chicken Chili
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Gluten-Free Chicken Pot Pie Casserole
Gluten-Free Pie Crust
- 2 3/4 cups gluten-free flour
- 1/2 teaspoon salt
- 1 cup cold butter (chopped into pea-sized pieces)
- 1/2 cup cold milk
- 2 Tablespoons butter (for cooking)
- 3/4 cup chopped onion (or 2 teaspoons onion powder)
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 8 ounces sliced mushrooms (chopped into small pieces)
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons potato starch
- 2-3 Tablespoons gluten-free flour
- 1/2 cup milk
- 1 3/4 cups chicken broth
- 2 cups cooked chicken (cubed or shredded)
Making the Pie Crust
- Preheat the oven to 425 degrees F.
- Mix the gluten-free flour and salt together in a large mixing bowl.
- Chop the cold butter into small, pea-sized pieces (by hand or in a food processor).
- Slowly mix the butter into the flour until evenly distributed.
- Add in the cold milk and mix until the dough comes together.
- Roll the dough into a ball by hand, then split it in half.
- Wrap and refrigerate one of the halves.
- Press the remaining dough into the bottom of a casserole dish, spreading it out evenly and pushing it up the sides of the dish about 1-2".
- Poke holes throughout the crust and bake for 5-7 minutes.
Making the Filling
- Melt the butter over medium heat in a saucepan or deep saute pan.
- Cook the onions, carrots, and celery for about 6-7 minutes.
- Add in the mushrooms and cook for another 7-10 minutes, stirring often.
- Add in the salt, pepper, and frozen peas.
- Mix the flour and starch together, then pour over the vegetables and stir, coating evenly.
- Add the milk and stir, breaking up the starch as you mix.
- Stir in the broth and let simmer for 5 minutes.
- Add in the chicken and cook for another 2-3 minutes.
- Remove the pan from heat and let the filling thicken for about 5 minutes.
- Pour the filling into the pre-baked crust.
Add the Topping
- Remove the remaining dough from the refrigerator and roll it out on a gluten-free floured surface.
- Cut pie crust cookie shapes with a cookie cutter and place them over the filling (or lay the entire rolled-out pie crust over the filling and trim the edges).
- Bake for about 35 minutes, or until the crust is golden brown around the edges.
- Let cool for at least 10 minutes and enjoy!
- Feel free to use a store-bought pie crust and frozen veggies to save time.
- The top crust can be omitted to lighten up the recipe. In this case, be sure to cut the pie crust recipe in half!