Homemade Gluten-Free Chicken Pot Pie
Cozy homemade gluten-free chicken pot pie with flaky crust and creamy filling. This easy pot pie gluten free recipe is perfect for family dinners!
You know what makes a Tuesday feel like a hug? A bubbling, golden homemade gluten-free chicken pot pie fresh from the oven. I’ll never forget the first time I attempted this after going gluten-free—I was convinced I’d never taste that flaky, buttery crust again. But here’s the beautiful truth: this gluten-free chicken pot pie easy recipe tastes just like the original, maybe even better.
There’s something magical about cutting into that golden crust and watching the steam rise, revealing tender chicken and colorful vegetables nestled in a creamy herb-infused sauce. Whether you’re feeding picky kids on a weeknight or hosting Thanksgiving dinner, this pot pie gluten free version delivers all the comfort without the gluten.
This recipe walks you through every step with confidence-building tips perfect for beginners. We’re making the crust from scratch, building a velvety sauce, and bringing it all together in one gorgeous dish that’ll have everyone asking for seconds.
Table of Contents
Homemade Gluten-Free Chicken Pot Pie
Equipment
- 9-inch pie plate
- Large skillet or Dutch oven
- Rolling Pin
- Whisk
- Sharp knife
- Baking sheet
- Pastry brush
Ingredients
Crust
- 2 homemade gluten-free pie crusts 11-inches each
Filling
- 1 lb cooked chicken shredded, about 3-3½ cups
- 2 Tbsp butter or dairy-free alternative
- ½ cup celery finely chopped
- 1 cup carrots finely chopped
- 1 small sweet onion finely chopped
- 2 cloves garlic crushed
- ½ cup gluten-free flour 1-to-1 blend
- ¾ cup milk cashew or almond milk
- 1¼ cups chicken or vegetable broth regular sodium
- ½ tsp salt to taste
- ¼ tsp black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp dried tarragon
- ¾ cup frozen peas
- ¾ cup frozen corn
Egg Wash (Optional)
- 1 egg optional
- 1 Tbsp milk optional
Instructions
- Prepare your homemade gluten-free pie crusts following your favorite recipe. Roll each one out to 11 inches across—this gives you enough dough to cover a 9-inch pie plate with room to crimp those pretty edges. Set them aside while you work on the filling.
- Cook your chicken using an Instant Pot for perfectly shredded results, or save time with a rotisserie chicken from the store. You’ll need about 3 to 3½ cups of cooked, shredded or cubed chicken. Preheat your oven to 425°F so it’s ready when you are.
- Grab a large skillet or Dutch oven and melt the butter over medium heat. Add your finely chopped celery, carrots, and sweet onion to the pan. Sauté these aromatic vegetables for 7-8 minutes, stirring occasionally, until they’re tender and the onion turns translucent—your kitchen will smell amazing.
- Toss in the crushed garlic and continue sautéing for just 1 minute more. Garlic burns quickly, so keep an eye on it and stir frequently to release those wonderful flavors without any bitterness.
- Reduce your heat to low and sift in the gluten-free flour directly over the vegetables. Stir the flour into the veggie mixture until everything is well combined and coated—this creates a roux that’ll thicken your sauce beautifully. You want to cook the flour for about a minute to remove any raw taste.
- Here’s where the magic happens: incrementally add your chicken broth and milk, stirring well after each addition. Wait until the sauce thickens slightly before adding the next splash of liquid—this technique prevents lumps and creates the silkiest sauce. Once all the liquid is incorporated, cook over low heat for 2-3 minutes, stirring constantly until the sauce is thick enough to coat the back of a spoon.
- Turn off the heat and stir in your salt, black pepper, thyme, rosemary, tarragon, frozen peas, and frozen corn. The residual heat will start to thaw the frozen veggies while you assemble the pie. Taste and adjust the seasoning—this is your chance to make it perfect.
- Spray a 9-inch pie plate with non-stick cooking spray and gently place one 11-inch gluten-free pie crust on the bottom. Press it gently into the corners and up the sides, letting any excess hang over the edge for now.
- Spread your cooked chicken evenly along the bottom of the pie crust, creating an even layer. Pour the vegetable sauce over the chicken, making sure everything is distributed nicely. Give the pan a gentle shake to settle everything.
- Carefully drape the second pie crust over the top of the filling. Trim away the excess dough with a sharp knife, leaving about half an inch of overhang. Tuck the edges of the top crust under the bottom crust, then squeeze them together to seal—this prevents any filling from bubbling out. Using both thumbs, press in 1-inch segments along the edge to create that classic fluted effect that makes it look bakery-worthy.
- Cut 4-5 small vent holes in the top of the pie dough using a sharp knife or kitchen shears. These little slits allow steam to escape while baking, preventing a soggy bottom crust. If you want that gorgeous golden finish, whisk together one egg and a tablespoon of milk, then brush this egg wash over the entire top crust.
- Place your gluten-free chicken pot pie on a baking sheet (trust me, this catches any drips) and slide it into your preheated 425°F oven. Bake for 45-50 minutes, or until the crust is deeply golden brown and you can see the filling bubbling through the vent holes. The aroma will be absolutely irresistible.
- Once baked to perfection, remove the pot pie from the oven and let it cool for 10-15 minutes before slicing. This resting time allows the filling to set up so you get clean, beautiful slices instead of a soupy mess. Serve warm and enjoy!
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Homemade gluten-free pie crusts | 2 | 11-inches each |
| Cooked chicken | 1 lb (3-3½ cups) | Shredded or cubed |
| Butter | 2 Tbsp | Or dairy-free alternative |
| Celery, finely chopped | ½ cup | |
| Carrots, finely chopped | 1 cup | |
| Sweet onion, finely chopped | 1 small | |
| Garlic, crushed | 2 cloves | |
| Gluten-free flour (1-to-1 blend) | ½ cup | |
| Milk | ¾ cup | Cashew or almond milk |
| Chicken or vegetable broth | 1¼ cups | Regular sodium |
| Salt | ½ tsp | To taste |
| Black pepper | ¼ tsp | |
| Dried thyme | ¼ tsp | |
| Dried rosemary | ¼ tsp | |
| Dried tarragon | ¼ tsp | |
| Frozen peas | ¾ cup | |
| Frozen corn | ¾ cup | |
| Egg (optional) | 1 | For egg wash |
| Milk for wash (optional) | 1 Tbsp |
Instructions
Step 1: Prepare your homemade gluten-free pie crusts following your favorite recipe. Roll each one out to 11 inches across—this gives you enough dough to cover a 9-inch pie plate with room to crimp those pretty edges. Set them aside while you work on the filling.
Step 2: Cook your chicken using an Instant Pot for perfectly shredded results, or save time with a rotisserie chicken from the store. You’ll need about 3 to 3½ cups of cooked, shredded or cubed chicken. Preheat your oven to 425°F so it’s ready when you are.
Step 3: Grab a large skillet or Dutch oven and melt the butter over medium heat. Add your finely chopped celery, carrots, and sweet onion to the pan. Sauté these aromatic vegetables for 7-8 minutes, stirring occasionally, until they’re tender and the onion turns translucent—your kitchen will smell amazing.
Step 4: Toss in the crushed garlic and continue sautéing for just 1 minute more. Garlic burns quickly, so keep an eye on it and stir frequently to release those wonderful flavors without any bitterness.
Step 5: Reduce your heat to low and sift in the gluten-free flour directly over the vegetables. Stir the flour into the veggie mixture until everything is well combined and coated—this creates a roux that’ll thicken your sauce beautifully. You want to cook the flour for about a minute to remove any raw taste.
Step 6: Here’s where the magic happens: incrementally add your chicken broth and milk, stirring well after each addition. Wait until the sauce thickens slightly before adding the next splash of liquid—this technique prevents lumps and creates the silkiest sauce. Once all the liquid is incorporated, cook over low heat for 2-3 minutes, stirring constantly until the sauce is thick enough to coat the back of a spoon.
Step 7: Turn off the heat and stir in your salt, black pepper, thyme, rosemary, tarragon, frozen peas, and frozen corn. The residual heat will start to thaw the frozen veggies while you assemble the pie. Taste and adjust the seasoning—this is your chance to make it perfect.
Step 8: Spray a 9-inch pie plate with non-stick cooking spray and gently place one 11-inch gluten-free pie crust on the bottom. Press it gently into the corners and up the sides, letting any excess hang over the edge for now.
Step 9: Spread your cooked chicken evenly along the bottom of the pie crust, creating an even layer. Pour the vegetable sauce over the chicken, making sure everything is distributed nicely. Give the pan a gentle shake to settle everything.
Step 10: Carefully drape the second pie crust over the top of the filling. Trim away the excess dough with a sharp knife, leaving about half an inch of overhang. Tuck the edges of the top crust under the bottom crust, then squeeze them together to seal—this prevents any filling from bubbling out. Using both thumbs, press in 1-inch segments along the edge to create that classic fluted effect that makes it look bakery-worthy.
Step 11: Cut 4-5 small vent holes in the top of the pie dough using a sharp knife or kitchen shears. These little slits allow steam to escape while baking, preventing a soggy bottom crust. If you want that gorgeous golden finish, whisk together one egg and a tablespoon of milk, then brush this egg wash over the entire top crust.
Step 12: Place your gluten-free chicken pot pie easy masterpiece on a baking sheet (trust me, this catches any drips) and slide it into your preheated 425°F oven. Bake for 45-50 minutes, or until the crust is deeply golden brown and you can see the filling bubbling through the vent holes. The aroma will be absolutely irresistible.
Step 13: Once baked to perfection, remove the pot pie from the oven and let it cool for 10-15 minutes before slicing. This resting time allows the filling to set up so you get clean, beautiful slices instead of a soupy mess. Serve warm and watch faces light up!
Substitutions
Dairy-Free Option: To make this a complete gluten free dairy free pot pie, simply swap the butter for vegan butter or coconut oil and use your favorite non-dairy milk like cashew, almond, or oat. The texture remains creamy and luscious, and according to trusted plant-based nutrition guidance, these swaps provide healthy fats without sacrificing flavor.
Flour Alternatives: If you don’t have a gluten-free 1-to-1 flour blend, you can use sweet rice flour or a combination of potato starch and tapioca flour. Just note that the thickening power varies, so you may need to adjust the amount slightly—start with the recipe amount and add more if needed.
Protein Swaps: Turkey works beautifully in place of chicken, especially around Thanksgiving when you’ve got leftovers. You could also use shredded pork or even leave the meat out entirely and double the vegetables for a hearty vegetarian version.
Veggie Variations: Feel free to customize the vegetables based on what you have on hand or what your family loves. Mushrooms, green beans, diced potatoes, or bell peppers all work wonderfully—just keep the total volume of veggies roughly the same for the best sauce consistency.
Troubleshooting
Soggy Bottom Crust: If you’ve struggled with a soggy bottom in the past, try pre-baking (blind baking) your bottom crust for 10 minutes before adding the filling. You can also brush the bottom crust with a thin layer of beaten egg white before filling—it creates a moisture barrier that keeps things crisp.
Filling Too Thin: Well… if your sauce seems runny after cooking, don’t panic! Let it simmer a bit longer on low heat to evaporate excess moisture. You can also make a quick slurry with 1 tablespoon of gluten-free flour mixed with 2 tablespoons of cold broth, then stir it in and cook for another minute.
Crust Browning Too Fast: Gluten-free crusts can brown more quickly than traditional crusts. If your edges are getting too dark before the filling is fully cooked, tent them with aluminum foil strips about halfway through baking—this slows down the browning while the inside finishes cooking.
Cracks in the Crust: Gluten-free dough can be more delicate and prone to cracking. If your crust tears while rolling, simply patch it with small pieces of dough and press gently to seal. The beauty of pot pie is that imperfections add to its rustic, homemade charm.
Storage & Meal Prep
Store leftover homemade gluten-free chicken pot pie covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 2-3 minutes or warm the whole pie in a 350°F oven for 20-25 minutes until heated through. The crust may soften slightly when reheated, but the flavor remains absolutely delicious.
For make-ahead convenience, you can assemble the entire pot pie gluten free dish up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if you’re starting from cold. You can also freeze unbaked pot pie for up to 3 months—just wrap it well in plastic wrap and foil, then bake from frozen at 375°F for about 1 hour and 15 minutes.
Serving Suggestions
This cozy gluten-free chicken pot pie easy recipe shines as a complete one-dish meal, but I love serving it with a crisp green salad dressed in tangy vinaigrette to cut through the richness. A side of roasted Brussels sprouts or garlic green beans adds color and nutrition to your plate.
For a special Sunday dinner or holiday gathering, pair this with comforting gluten-free sides that complement the savory flavors. And if you’re looking for dessert to complete the meal, try these rich gluten-free fudge brownies that’ll have everyone swooning.
Variations
Kid-Friendly Version: Make this pot pie more appealing to little ones by cutting the vegetables into tiny pieces or even pureeing half of the sauce before adding the whole veggies. Kids often prefer a smoother texture, and they’ll still get all those nutrients sneaked in. You can also use fun cookie cutters to cut shapes in the top crust instead of vent holes—they love helping with this part!
Dairy-Free & Gluten-Free Combined: For a complete gluten free dairy free pot pie that accommodates multiple dietary needs, use coconut milk for extra creaminess or unsweetened almond milk for a lighter touch. Nutritional yeast adds a subtle cheesy flavor that makes it feel indulgent without any dairy.
Mini Pot Pies: Man, oh man, individual pot pies are adorable and perfect for portion control or freezing! Use ramekins or muffin tins lined with gluten-free crust, fill with the chicken mixture, top with another round of dough, and bake at 400°F for 25-30 minutes. Kids especially love having their own personal pot pie.
Biscuit-Topped Version: Skip the top crust entirely and drop spoonfuls of gluten-free biscuit dough over the filling for a rustic, easier approach. It still delivers that comforting carb-topped goodness with less fuss—perfect when you’re short on time but still want something special.
Homemade Gluten-Free Chicken Pot Pie FAQs
Can I use store-bought gluten-free pie crust?
Absolutely! While homemade crust takes this homemade gluten-free chicken pot pie to the next level, quality store-bought gluten-free crusts work wonderfully when you’re short on time. Just look for brands that roll out easily and don’t crack.
How do I prevent my gluten-free crust from falling apart?
The key is keeping your dough cold and not overworking it. If it gets too warm, pop it in the fridge for 10 minutes before rolling. Handle gluten-free dough gently, and remember that small cracks can be patched easily with your fingers.
What’s the best gluten-free flour for the sauce?
A gluten-free 1-to-1 baking flour with xanthan gum works perfectly for thickening. According to food science research on gluten-free thickeners, these blends mimic the binding properties of wheat flour without any gummy texture.
Why is my pot pie filling watery?
This usually happens if you add the liquid too quickly or don’t cook the roux long enough. Make sure to add broth and milk incrementally, stirring well between additions, and cook the sauce until it visibly thickens before assembling the pie.
Best way to reheat chicken pot pie without drying it out?
Cover the pot pie with foil and reheat at 350°F for about 20 minutes, then remove the foil for the last 5 minutes to crisp up the top. This method keeps the filling moist while refreshing the crust beautifully.
Can I make this pot pie gluten free recipe ahead of time?
Yes! Assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 3 months—just remember to add extra baking time if starting from cold or frozen.
Final Thoughts
This homemade gluten-free chicken pot pie proves that comfort food doesn’t have to include gluten to taste absolutely incredible. With its flaky, golden crust and creamy filling loaded with tender chicken and vegetables, it’s the kind of meal that brings everyone to the table with smiles.
Whether you’re new to gluten-free cooking or a seasoned pro, this pot pie gluten free recipe gives you all the tools you need for success. The detailed instructions, helpful substitutions, and troubleshooting tips ensure you’ll nail it on your first try.
Once you master this technique, you’ll find yourself making it again and again—it’s perfect for using up leftovers, feeding a crowd, or simply treating yourself to something special. Pair it with soft homemade gluten-free bread for soaking up every last drop of that luscious sauce.
So grab your apron, preheat that oven, and get ready to create a gluten-free chicken pot pie easy masterpiece that’ll become a family favorite. Your kitchen is about to smell like pure comfort, and your taste buds are in for a treat!
Looking for more cozy gluten-free comfort food? Check out our hearty crock pot baked ziti for another family-friendly dinner winner!
