Welcome to the coziest recipe in your collection! There is nothing quite like a bubbling, golden-brown chicken pot pie, and this gluten-free version is here to prove that you don’t have to miss out on true comfort food.
Table of Contents
We’re talking a flaky, buttery crust filled with a rich, creamy gravy, tender chicken, and soft vegetables. This is the gluten free chicken pot pie dreams are made of.
Many gluten-free crusts can be disappointing, but not this one. We have perfected a recipe that is both easy to work with and bakes up beautifully.
Get ready to create the best gluten free chicken pot pie you’ve ever had. For more gluten-free cooking inspiration, you might want to try these other recipes: Easy Gluten Free Enchiladas and Gluten Free Pizza Dough.
A Little Story About This Dish
Growing up, chicken pot pie was the ultimate sign of a special evening. It was the meal my mom would make on a chilly fall day that made the whole house feel warm and safe. When I had to switch to a gluten-free diet, I genuinely mourned the loss of that specific comfort.
My first few attempts at a gluten free chicken pot pie were a disaster. The crusts were either rock-hard or completely fell apart. But I refused to give up. This recipe is the result of that determination.
The day I finally pulled this version from the oven, with its perfect golden crust and bubbling filling, was a true victory. It tasted exactly like the memory, and I’m so thrilled to share this little piece of comfort with you.
Get Ready to Cook!
What to Expect
Making a homemade gluten free chicken pot pie from scratch is a wonderfully satisfying project. This recipe involves making both the flaky pie crust and the creamy filling.
Set aside about an hour and a half from start to finish. While there are a few components, each step is simple and easy to follow.
The final result is a classic, hearty meal that is the definition of comfort food. This gluten free chicken pot pie is perfect for a cozy family dinner.
Before You Begin
The secret to a truly flaky, buttery crust is using very cold ingredients. Your butter and milk must be straight from the fridge. Little pieces of cold butter in the dough will create steam pockets as they bake, which is what gives the crust its incredible layers.
Another crucial tip is how you measure your gluten-free flour. Do not scoop the flour directly with your measuring cup. Instead, use a spoon to fill the cup and then level it off. This prevents packing the flour too tightly, which is essential for the texture of this gluten free chicken pot pie crust.
The Heart of the Dish: Ingredients You’ll Need
For the Flaky Gluten-Free Crust:
| Amount | Ingredient |
| 3 cups | all-purpose gluten-free flour blend |
| ½ teaspoon | salt (omit if using salted butter) |
| 2 teaspoons | xanthan gum (omit if your blend has it) |
| 1 cup (2 sticks) | butter, cold and cut into small pieces |
| 8-10 tablespoons | milk, cold |
For the Creamy Filling:
| Amount | Ingredient |
| 1 pound | skinless, boneless chicken breast halves, cubed |
| 1 cup | sliced carrots |
| 1 cup | frozen green peas |
| ⅓ cup | butter |
| ⅓ cup | chopped fresh yellow or white onion |
| ⅓ cup | all-purpose gluten-free flour blend |
| ½ teaspoon | salt |
| ¼ teaspoon | black pepper |
| 1 ¾ cups | chicken broth |
| ⅔ cup | milk |
Let’s Get Cooking! Step-by-Step Guide
Making the Flaky Crust
1. Preheat and Mix: First, preheat your oven to 425°F (220°C). In a medium mixing bowl, whisk together your gluten-free flour blend, salt, and xanthan gum.
2. Cut in the Butter: Add your small pieces of cold butter to the flour mixture. Using a pastry knife or two forks, “cut” the butter into the flour until the pieces are about the size of small peas. This step is crucial for a flaky crust.
3. Form the Dough: Gradually add the cold milk, mixing as you go. You may need to use your hands to gently work the liquid in until a cohesive dough forms. It should be moist and easy to handle, not crumbly.
4. Roll It Out: Divide the dough in half. On a surface lightly dusted with gluten-free flour, use a rolling pin to roll each half into a circle about 10 inches in diameter. For easier handling, you can roll the dough between two sheets of wax paper.
5. Line the Pie Pan: Carefully transfer one circle of dough into your pie pan, gently pressing it into the bottom and up the sides. This will be the base for your gluten free chicken pot pie.
Creating the Filling & Assembly
6. Cook the Chicken and Veggies: In a medium saucepan, place the cubed chicken, sliced carrots, and frozen peas. Add just enough water to cover everything and bring it to a boil. Cook for 15 minutes, then drain the water and set the mixture aside.
7. Make the Gravy Base: In the same saucepan, melt the ⅓ cup of butter over medium heat. Add the chopped onion and cook until it’s soft and translucent.
8. Thicken the Gravy: Stir the gluten-free flour, salt, and pepper into the onions and butter to form a paste. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps.
9. Simmer Until Thick: Continue simmering the gravy over medium-low heat, stirring frequently, until it has thickened into a rich, creamy sauce. Once it’s thick, remove it from the heat.
10. Assemble Your Pie: Spoon the chicken and vegetable mixture evenly into the bottom pie crust. Pour the creamy gravy over the top, filling the pie pan about three-quarters full.
11. Add the Top Crust: Gently place the second circle of dough over the filling. Trim any excess dough from the edges and press the top and bottom crusts together to seal them. Use a knife to cut a few small slits in the top crust to allow steam to escape.
12. Bake to Perfection: Place your gluten free chicken pot pie in the preheated oven. Bake for 30 to 35 minutes, or until the crust is a beautiful golden brown and you can see the filling bubbling through the slits.
13. Rest and Serve: Let the pie cool on a wire rack for at least 15 minutes before serving. This allows the filling to set, making it easier to slice and serve.
Mastering the Dish: Pointers for Perfection & How to Store
To perfect your gluten free chicken pot pie, focus on the crust. Always use butter that is as cold as possible, and be careful not to overwork the dough. A few visible specks of butter in your dough are a good thing—they are the key to a flaky, layered finish.
For the filling, allow it to simmer long enough to properly thicken. This ensures you get a rich, creamy gravy that won’t make the bottom crust soggy. Using a rotisserie chicken is a fantastic time-saving hack for preparing the filling for your gluten free chicken pot pie.
To Store: Let the pot pie cool before covering it and placing it in the refrigerator. It will keep well for up to 3 days. You can reheat individual slices in the microwave or place the entire pie back in the oven at 350°F until warmed through. If you’re looking for more gluten-free cooking ideas, here are some other recipes to try: The Ultimate Gluten Free Quiche.
Your Burning Questions Answered!
1. Is Marie Callender’s chicken pot pie gluten-free?
No, a standard Marie Callender’s chicken pot pie is not gluten-free as its primary crust ingredient is enriched wheat flour. They have offered other products with cauliflower crusts, but even those contain wheat and are not safe for a gluten-free diet. It is crucial to always check the packaging for a “gluten-free” certification.
2. Does Trader Joe’s make a gluten free pie crust?
Yes, Trader Joe’s offers a frozen gluten-free pie crust. It is sold ready-to-bake in its own aluminum pan and is made with a blend of rice flour, tapioca flour, and cornstarch. It’s a popular and convenient option for those looking to make a homemade pie without preparing the dough from scratch.
3. Does Pillsbury have a gluten free pie crust?
Yes, Pillsbury makes a gluten-free pie and pastry dough. It is made with rice flour and sorghum and is designed to be a reliable substitute for their traditional dough. It’s widely available and can be found in the refrigerated dough section of many grocery stores.
Dig In & Enjoy!
And there you have it—a rich, hearty, and incredibly satisfying gluten free chicken pot pie that doesn’t compromise on flavor or texture. This recipe proves that comfort food’s most iconic dish can be enjoyed by everyone.
This is more than just a meal; it’s a warm hug on a plate. I truly hope this recipe becomes a cherished favorite in your home, bringing warmth and delicious memories to your dinner table. You can keep up with all the latest updates by following me on social media.
Gluten Free Chicken Pot Pie: The Secret To A Flaky Crust
- Total Time: 95
- Yield: 8 1x
Description
This gluten free chicken pot pie features a flaky, buttery crust and a rich, creamy filling. The ultimate comfort food recipe, made completely gluten-free.
Ingredients
For the Crust:
3 cups all-purpose gluten-free flour blend
½ teaspoon salt (omit if using salted butter)
2 teaspoons xanthan gum (omit if blend already has it)
1 cup butter (2 sticks), cold, cut into small pieces
8–10 tablespoons milk, cold
For the Filling:
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
⅓ cup butter
⅓ cup chopped fresh yellow or white onion
⅓ cup all purpose gluten-free flour blend
½ teaspoon salt
¼ teaspoon black pepper
1 ¾ cups chicken broth
⅔ cup milk
Instructions
1. Make the Crust: Preheat oven to 425°F (220°C). In a medium bowl, combine flour, salt, and xanthan gum. Cut the cold butter into the flour with a pastry knife until it resembles small peas.
2. Form Dough: Add cold milk and combine until a moist dough forms. You may need to use your hands. Divide dough in half.
3. Roll Dough: On a gluten-free floured surface, roll each dough half into a 10-inch circle. Place one circle into a pie pan for the bottom crust.
4. Cook Filling Base: In a saucepan, combine chicken, carrots, and peas. Cover with water, boil for 15 minutes, then drain and set aside.
5. Make Gravy: In the same pan, melt ⅓ cup butter and cook onions until soft. Stir in flour, salt, and pepper. Slowly whisk in chicken broth and milk.
6. Thicken and Assemble: Simmer the gravy over medium-low heat until thick. Place the chicken/veggie mixture into the bottom pie crust. Pour the gravy over the top.
7. Top and Bake: Cover with the top crust, seal the edges, and cut slits in the top. Bake for 30 to 35 minutes, until the pastry is golden brown and the filling is bubbly.
8. Rest: Cool for at least 15 minutes before serving to allow the filling to set.
Notes
Measuring Flour: When measuring gluten-free flour, always spoon the flour into the measuring cup and level it off. Do not scoop directly from the bag, as this packs the flour and will make your crust dry.
- Prep Time: 45
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 125 mg