Gluten-Free Chicken Pot Pie Casserole

This Gluten-Free Chicken Pot Pie Casserole is SO. GOOD. Made with wholesome carrots, celery, mushrooms, and cooked chicken, this savory dish is a lightened-up version of the comforting classic recipe. Make this homemade version or a quick and easy version for busy weeknight dinners that everyone will love!

Course Dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings Servings

Calories 649kcal

Author Christine McMichael

Equipment

Casserole Dish

Ingredients

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

Filling

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

Instructions

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!

Video

Notes

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!

Nutrition