Gluten-Free Chicken Pot Pie Recipe (Tip and Tricks)

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There’s something undeniably comforting about a homemade chicken pot pie.

It’s a dish that brings together savory flavors, tender chicken, and a golden crust in perfect harmony.

However, for those following a gluten-free diet, enjoying this classic can seem like a distant dream.

That’s where our gluten-free chicken pot pie recipe comes in – a dish so delightful, it promises to satisfy cravings without compromising on taste or texture.

Ingredients for a Flawless Gluten-Free Pie Crust

Let’s start with the foundation of any great pot pie – the crust.

Achieving that flaky, golden crust without traditional flour can be a challenge, but our gluten-free pie crust recipe rises to the occasion:

  • Gluten-Free Flour Blend: The key to a perfect gluten-free pie crust is in the flour. Use a high-quality gluten-free flour blend that includes xanthan gum for the best results.
  • Cold Butter: Essential for achieving that flaky texture. Dice it into small pieces for easier blending.
  • Ice Water: This helps to bind the dough without making it tough.
  • Salt: Just a pinch to enhance the flavors.

Crafting the Creamy Chicken Filling

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No chicken pot pie is complete without a rich, creamy filling. Here’s how to make yours stand out:

  • Cooked Chicken: Opt for either rotisserie chicken or leftover chicken. Shredded chicken works best as it soaks up the flavors.
  • Frozen Mixed Vegetables: A convenient and nutritious choice. Include peas, carrots, and corn for a classic mix.
  • Chicken Broth and Unsweetened Almond Milk: These form the base of your creamy gravy. The almond milk adds a subtle nutty flavor while keeping the dish dairy-free.
  • Spices and Herbs: Thyme, rosemary, and black pepper add depth to the chicken pot pie filling.
  • Gluten-Free Flour Blend: A small amount to thicken the gravy.

Assembling and Baking Your Pot Pie

  • Preheat your oven
  • Roll out the gluten-free pie dough and place it in your pie pan, ensuring it covers the bottom and sides.
  • Pour the creamy chicken mixture into the crust.
  • Cover with a top layer of pie dough, crimping the edges to seal.
  • Brush the top crust with an egg wash for a golden finish.
  • Bake for approximately – minutes until the crust is golden and the filling is bubbly.

Tips for the Perfect Gluten-Free Chicken Pot Pie

  • Pie Pan Choice: Use a deep pie dish or a baking dish to accommodate all the creamy filling.
  • Resting the Dough: Allow your gluten-free dough to rest in the refrigerator wrapped in plastic wrap. This makes it easier to handle.
  • Thickening the Filling: If your filling seems too thin, mix a little gluten-free flour with water and add it to the mix.

Serving and Storage

Serve your gluten-free chicken pot pie hot, right out of the oven, for the best experience.

It pairs wonderfully with a side of fresh vegetables or a light salad.

For storage, cover and refrigerate any leftovers. It reheats beautifully in the oven, maintaining its flaky crust and rich flavor.

Transforming Leftovers: Chicken Pot Pies and More

Don’t let leftovers go to waste. Transform them into mini gluten-free pot pies for a quick meal.

Alternatively, mix it up by using leftover turkey or adding different vegetables like diced potatoes or fresh herbs for a new twist.

Improving Gluten-Free Chicken Pot Pie Making

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Getting a Superior Gluten-Free Flour Blend

To achieve the ideal consistency and flavor in your gluten-free chicken pot pie, the choice of flour is crucial. Creating a custom blend can significantly enhance the texture and taste:

  • Rice Flour and Tapioca Starch: These form the base, offering a light texture.
  • Potato Starch: Adds fluffiness and helps in binding.
  • Cornstarch: Helps to create a tender crumb in the crust.
  • Xanthan Gum: A vital addition for elasticity, mimicking gluten’s properties.

Knowing the Art of a Flaky Crust

Achieving a flaky crust in a gluten-free pie crust is an art. Here’s how to master it:

  • Layering Technique: Incorporate cold butter into the flour using a pastry cutter, creating thin layers of fat within the dough.
  • Chilling the Dough: Rest the dough in the refrigerator for at least an hour before rolling. This solidifies the fat, leading to a flakier crust upon baking.
  • Rolling the Dough: Place the dough between two sheets of parchment paper for easier rolling and transfer to the pie pan.

Infusing Flavor into the Chicken Filling

The chicken pot pie filling is where you can get creative with flavors:

  • Herb-Infused Chicken Broth: Simmer your chicken broth with fresh herbs like rosemary and thyme to infuse it with aromatic flavors.
  • Roasted Garlic: Add roasted garlic to the filling for a subtle, sweet undertone.
  • White Wine: A splash of white wine can elevate the taste of your creamy gravy, adding a depth of flavor.

Alternative Protein Options

While traditional chicken pot pie uses chicken breasts or rotisserie chicken, there are other options:

  • Leftover Turkey: An excellent choice post-thanksgiving, it brings a different flavor profile.
  • Shredded Chicken Thighs: These are juicier and more flavorful than chicken breasts.
  • Vegetarian Alternatives: Consider using chickpeas or tofu for a plant-based version.

Dairy-Free Alternatives for Creamy Gravy

For those who are both gluten and dairy intolerant, creating a creamy filling without dairy is essential:

  • Coconut Milk: A great dairy-free alternative that adds creaminess.
  • Nutritional Yeast: Offers a cheesy flavor without the dairy.
  • Vegan Butter: Use in place of regular butter for sautéing your vegetables.

Enhancing the Vegetable Mix

In addition to the classic peas and carrots, consider incorporating:

  • Mushrooms: Add umami flavor.
  • Leeks or Green Onions: For a mild onion flavor.
  • Bell Peppers: For a sweet crunch.
  • Spinach or Kale: For a nutritional boost.

Pie Assembly: A Step-by-Step Guide

  • Bottom Crust: Start with the rolled-out bottom crust in the pie plate.
  • Filling: Add the rich, creamy chicken mixture.
  • Top Crust: Carefully place the top crust, sealing the edges.
  • Venting: Make slits in the top crust for steam to escape.

Baking to Perfection

  • Preheat Oven: Ensure your oven is preheated for even baking.
  • Egg Wash: For a glossy finish, lightly brush the crust with an egg wash.
  • Baking Time: Bake until the crust is golden and the filling is bubbling – typically around 40 minutes.
  • Cooling: Let the pie cool slightly before serving for the filling to set.

Serving Suggestions

  • Fresh Herbs: Garnish with fresh parsley or thyme for a burst of color and flavor.
  • Side Salad: Serve with a light salad dressed in a vinaigrette to balance the richness of the pie.

Storing and Reheating

  • Refrigeration: Store in the refrigerator for up to three days.
  • Reheating: Warm in the oven at a moderate temperature to retain the crust’s crispness.

Gluten-Free Pot Pies Variations

  • Mini Pot Pies: Perfect for individual servings, use ramekins to bake mini versions.
  • Different Crusts: Experiment with a biscuit crust or a mashed potato topping for a twist.
  • Seasonal Vegetables: Adapt the recipe to include seasonal produce like squash in the fall.

Nutritional Information

A well-balanced gluten-free chicken pot pie can be a nutritious meal. Here’s a breakdown:

  • Protein: Essential for muscle repair, provided by the chicken.
  • Carbohydrates: Primarily from the gluten-free flour and vegetables, offering energy.
  • Fiber: Vegetables add dietary fiber, aiding in digestion.
  • Vitamins and Minerals: Various vitamins from the vegetables, particularly vitamin A from carrots.


Our gluten-free chicken pot pie is more than just a recipe; it’s a doorway to enjoying classic comfort food without gluten.

It’s a dish that proves that with the right ingredients and techniques, gluten-free cooking can be delicious and satisfying.

Frequently Asked Questions (FAQs)

What is Chicken Pot Pie Filling Made Of?

Chicken pot pie filling typically consists of a savory mixture of ingredients, creating a rich and comforting dish. The key components include: Protein: Cooked chicken is the star ingredient. You can use breast meat, thighs, rotisserie chicken, or even leftover turkey.
Vegetables: Common choices are peas, carrots, and corn. You can also add mushrooms, leeks, and bell peppers for extra flavor and nutrition.
Gravy Base: This is made using chicken broth, thickened with gluten-free flour or cornstarch. For a dairy-free version, unsweetened almond milk or coconut milk can be used.
Herbs and Spices: Ingredients like thyme, rosemary, garlic, and black pepper add depth to the flavor.
Thickeners: A gluten-free flour blend or cornstarch is used to give the filling a thick, creamy consistency.

How Do You Thicken Chicken Pot Pie Filling?

To achieve the perfect consistency for your chicken pot pie filling, follow these steps: Make a Roux: Start by making a roux using gluten-free flour and butter or vegan butter. Cook it for a few minutes to remove the raw flour taste.
Gradual Liquid Addition: Slowly add chicken broth and unsweetened almond milk, whisking constantly to prevent lumps.
Simmer and Stir: Bring the mixture to a simmer, stirring frequently. The heat will activate the starches in the flour, causing the mixture to thicken.
Adjust Consistency: If the filling is too thin, mix a little more gluten-free flour with water and stir it in. If it's too thick, add more broth or milk.
Cooling: Remember, the filling will thicken further as it cools, so aim for a slightly looser consistency when hot.

How Many Calories in a Gluten-Free Chicken Pot Pie?

The calorie content in a gluten-free chicken pot pie can vary based on the ingredients and portion sizes. However, here's a general estimate for a standard serving: A typical serving (about 1/8th of a 9-inch pie) of gluten-free chicken pot pie contains approximately 350-450 calories.
This estimate includes the calories from the gluten-free crust, chicken, vegetables, and the creamy gravy base.
Remember, using lower-calorie alternatives (like skimmed almond milk instead of full-fat coconut milk) or increasing the vegetable content can reduce the overall calorie count.

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Gluten-Free Chicken Pot Pie

This gluten-free chicken pot pie is more than just a recipe, it's a doorway to enjoying classic comfort food without gluten.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal


For the Pie Crust:

  • 2 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 cup cold butter, diced (use vegan butter for dairy-free)
  • 1/2 teaspoon salt6-8 tablespoons ice water

For the Filling:

  • 2 cups cooked chicken, shredded (rotisserie or leftover)
  • 2 cups frozen mixed vegetables (peas, carrots, corn)1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup gluten-free flour blend
  • 2 cups chicken broth (low sodium)
  • 1/2 cup unsweetened almond milk (or regular milk)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste


Prepare the Pie Crust:

  • In a large bowl, combine gluten-free flour and salt.
  • Cut in cold butter until the mixture resembles coarse crumbs.
  • Gradually add ice water, stirring until a dough forms.
  • Divide the dough in half, shape into discs, and refrigerate for at least 30 minutes.

Make the Filling:

  • In a large skillet over medium heat, sauté onion and garlic until translucent.
  • Stir in gluten-free flour, cooking for a minute.
  • Gradually add chicken stock and almond milk, stirring constantly until thickened.
  • Add chicken, mixed vegetables, thyme, rosemary, salt, and pepper. Cook for another 5 minutes, then remove from heat.

Assemble the Pie:

  • Preheat oven to 375°F (190°C).
  • Roll out one dough disc on a surface dusted with gluten-free flour. Transfer to a 9-inch pie dish.
  • Pour the filling into the crust. Roll out the second dough disc and place it over the filling. Crimp edges to seal and make slits in the top crust.
  • Optional: Brush the top crust with an egg wash for a golden finish.

Bake the Pie:

  • Bake in the preheated oven for 40 minutes, or until the crust is golden and filling is bubbly.
  • Let cool for 10 minutes before serving.

Storing Leftovers

  • Cooling: Allow the gluten-free pot pie to cool to room temperature after baking. Do not leave it out for more than 2 hours to prevent bacterial growth.
  • Refrigeration: Transfer the cooled pie into an airtight container. If your pie dish comes with a lid, you can directly store it if space permits. Refrigerate the pot pie for up to 3-4 days.
  • Freezing: For longer storage, freeze the pot pie. Wrap the pie or individual slices securely in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months.


  • Refrigerated Pie: Reheat in the oven at 350°F (175°C) until warmed through, usually about 20 minutes. Cover with foil to prevent the crust from burning.
  • Frozen Pie: Thaw overnight in the refrigerator before reheating. If reheating from frozen, extend the reheating time, and always ensure it's heated through to the center.
Keyword gluten free