Make the best gluten-free chicken pot pie with a flaky crust and creamy, flavorful filling! This easy recipe is perfect for family dinners and delivers ultimate comfort food without the gluten.
Introduction to Gluten-Free Cooking
Making a gluten-free chicken pot pie doesn’t have to be difficult or time-consuming. In fact, it’s one of those dishes that can be just as delicious and comforting without gluten. Whether you’re making it for a family dinner or a special occasion, this recipe will guide you step by step to create a gluten-free version of a beloved classic.
The beauty of gluten-free cooking is that it opens up a world of new ingredients and combinations. With the right substitutions, you can create a dish that feels just like the comforting, hearty pot pie you’ve always known.
What Makes This Gluten-Free Chicken Pot Pie So Special?
Chicken pot pie is a staple comfort food, but the gluten-free version allows everyone to enjoy it, regardless of dietary restrictions. The crust remains perfectly flaky, the filling is rich and creamy, and all the flavors blend together beautifully. You get the traditional experience without compromising on taste.
Key Ingredients for the Perfect Gluten-Free Chicken Pot Pie
Here are the key ingredients you’ll need to make the perfect gluten-free chicken pot pie, along with their measurements:
- Gluten-Free Flour Blend – 1 ½ cups (for both the crust and thickening the filling)
- Butter – ½ cup (for the crust and filling)
- Cold Water – ¼ cup (to bring the dough together for the crust)
- Chicken Breasts (cooked and shredded) – 2 cups (about 2 medium-sized breasts)
- Carrots (diced) – 1 cup (about 2 medium carrots)
- Frozen Peas – 1 cup
- Corn (optional) – ½ cup (for extra sweetness and texture)
- Chicken Broth – 1 ½ cups (for the filling)
- Milk or Cream – 1 cup (for a rich, creamy filling)
- Salt – 1 teaspoon (to taste)
- Black Pepper – ½ teaspoon (to taste)
- Garlic Powder – ½ teaspoon (for flavor)
- Thyme (dried) – ½ teaspoon (for added herbal flavor)
- Sage (dried) – ¼ teaspoon (optional for additional flavor)
- Egg (for egg wash, optional) – 1 (to brush on the top crust for a golden finish)
These ingredients will create a perfect, flavorful, and comforting gluten-free chicken pot pie!
If you love chicken pot pie variations, be sure to check out Easy Mini Chicken Pot Pies – A Comfort Food Favorite for a bite-sized version! or If you’re a fan of potatoes in pot pies, check out The Ultimate Mini Chicken Pot Pies with Potatoes Recipe for an extra hearty variation.
How to Make the Perfect Gluten-Free Chicken Pot Pie Crust
Making the perfect gluten-free chicken pot pie crust can be easy if you follow the right steps. Here’s a simple, reliable recipe for creating a buttery, flaky crust that complements the creamy filling.
Ingredients:
- 1 ½ cups gluten-free flour blend
- 1 teaspoon xanthan gum (if your flour blend doesn’t already contain it)
- ½ teaspoon salt
- ½ teaspoon sugar (optional, but adds flavor)
- ½ cup cold butter, cubed
- ¼ cup ice water (you may need more depending on the dough texture)
- 1 egg (for brushing on the crust, optional)
Instructions:
- Prepare the Dry Ingredients
In a medium bowl, combine the gluten-free flour blend, xanthan gum, salt, and sugar. Whisk the ingredients together to ensure they are evenly distributed. - Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter. This step is essential for creating a flaky crust. - Add Ice Water
Slowly add the ice water, a tablespoon at a time, mixing with a fork or your hands after each addition. Continue adding water until the dough starts to come together. Be careful not to add too much water; the dough should be firm but not sticky. - Chill the Dough
Once the dough is formed, shape it into a disc and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up and makes it easier to roll out. - Roll Out the Dough
After the dough has chilled, place it between two sheets of parchment paper or on a lightly floured surface (using gluten-free flour). Roll it out into a circle that is slightly larger than your pie dish, about ¼ inch thick. - Fit the Dough into the Pie Dish
Carefully transfer the rolled-out dough into your pie dish. Gently press it into the bottom and sides, trimming any excess dough hanging over the edges. - Add the Top Crust & Egg Wash
If you are making a double-crust pie, roll out the remaining dough and place it over the filled pie. Press the edges of the top and bottom crusts together and crimp to seal. Cut a few slits in the top to allow steam to escape during baking.
Baking the Perfect Gluten-Free Chicken Pot Pie
Baking the gluten-free chicken pot pie to perfection is crucial for achieving a golden, flaky crust and a creamy, well-cooked filling. Follow these steps to ensure your pie turns out beautifully every time.
Instructions:
- Preheat the Oven
Start by preheating your oven to 375°F (190°C). A well-heated oven is essential for creating a golden crust and ensuring the filling cooks properly. - Assemble the Pie
If you haven’t already, add your creamy chicken and vegetable filling to the bottom pie crust. Once filled, cover the pie with the top crust. Make sure to seal the edges properly by pressing them together, and cut small slits in the top to allow steam to escape during baking. - Apply an Egg Wash
For a beautifully golden and shiny crust, brush the top with a thin layer of beaten egg. This step is optional but gives the pie an appealing, professional finish. - Bake the Pie
Place the pie on the middle rack of your preheated oven and bake for 45 to 50 minutes. The exact baking time may vary depending on your oven, but you want the crust to turn a deep golden brown. You’ll also want to see the filling bubbling through the slits in the top crust. - Check the Pie Halfway Through
After about 20 minutes of baking, check the pie. If the edges of the crust are starting to brown too quickly, cover them with aluminum foil to prevent burning. You can remove the foil toward the end of the baking time to allow the crust to finish browning. - Check for Doneness
The pie is done when the crust is golden brown, and the filling is bubbling through the slits in the top. You can also insert a knife into the filling—if it comes out hot, the pie is fully cooked. If you notice the filling isn’t fully heated, let the pie bake for another 5-10 minutes.
Storing and Reheating Your Gluten-Free Chicken Pot Pie
If you have leftovers or want to make your gluten-free chicken pot pie ahead of time, storing and reheating it properly ensures it stays delicious. Here’s how to keep your pie fresh and ready to enjoy later.
If you’re looking for a different take on pot pies, try this Quick & Easy Mini Chicken Pot Pies with Biscuits Recipe for a biscuit-based variation.
Storing Leftover Chicken Pot Pie
- Cool the Pie
Allow the pie to cool to room temperature before storing it. This prevents condensation inside the storage container, which could make the crust soggy. - Wrap It Well
Cover the pie tightly with plastic wrap or aluminum foil. Alternatively, place the pie in an airtight container. If you have a large pie, you can slice it into individual portions for easier reheating. - Refrigeration
Store your wrapped pie in the refrigerator for up to 3 days. If you plan to eat it within a couple of days, refrigeration is the best option. - Freezing (Optional)
If you want to store the pie for longer, freezing is a great option. To freeze, wrap the pie tightly in plastic wrap, then in foil to protect it from freezer burn. You can also freeze individual slices. The pie can be frozen for up to 3 months. When ready to reheat, bake directly from frozen or thaw overnight in the fridge.
Reheating Your Chicken Pot Pie
- Reheating from the Refrigerator
- Preheat your oven to 350°F (175°C).
- Place the pie or individual slices on a baking sheet and cover loosely with foil to prevent the crust from getting too brown.
- Bake for 20-25 minutes or until heated through. If reheating individual slices, 10-15 minutes should be sufficient.
2. Reheating from the Freezer
- If reheating a frozen pie, preheat the oven to 350°F (175°C).
- Remove any plastic wrap, but leave the foil on. Place the pie on a baking sheet.
- Bake for 60-70 minutes, checking halfway through to ensure the crust isn’t browning too quickly. You can cover the edges with foil if needed.
- For frozen slices, bake at 350°F for 20-25 minutes or until piping hot.
Tips for Best Results
- To keep the crust as crispy as possible, avoid microwaving the pie, as it can make the crust soggy.
- If reheating a frozen pie, it’s best to thaw it in the refrigerator overnight before baking to ensure even heating.
By following these simple storage and reheating tips, you can enjoy your gluten-free chicken pot pie whenever you like, keeping it just as tasty as when it was first baked!
Serving Suggestions for Your Chicken Pot Pie
While a gluten-free chicken pot pie is hearty and satisfying on its own, pairing it with the right sides can elevate the meal and create a well-rounded dining experience. Here are some delicious serving suggestions to complement your chicken pot pie:
1. Simple Side Salad
A light and fresh salad is the perfect balance to the richness of the pot pie. Consider a simple mix of greens like spinach, arugula, or mixed lettuce. Top with a tangy vinaigrette or balsamic dressing for a refreshing contrast to the creamy filling of the pie.
Suggested Ingredients:
- Baby spinach or mixed greens
- Cherry tomatoes
- Cucumber slices
- Red onion (optional)
- Light vinaigrette or balsamic dressing
2. Roasted Vegetables
Roasted vegetables add an earthy flavor that pairs wonderfully with the comfort of chicken pot pie. Try roasting root vegetables like carrots, parsnips, or sweet potatoes. You can also toss in some Brussels sprouts or zucchini for added variety.
Suggested Ingredients:
- Carrots
- Sweet potatoes
- Brussels sprouts
- Olive oil
- Salt and pepper
3. Crispy Garlic Bread
Serve your pot pie with a side of crispy gluten-free garlic bread for a crunchy texture that complements the soft filling of the pie. This simple side is made by spreading garlic butter on gluten-free bread and toasting it to perfection.
Suggested Ingredients:
- Gluten-free bread
- Butter or dairy-free spread
- Garlic powder or minced garlic
- Parsley (optional)
4. Steamed Green Beans
A classic and healthy side dish, green beans add a light crunch and vibrant color to your plate. Lightly steam them to keep their natural flavor and pair them with a squeeze of lemon or a sprinkle of toasted almonds for added texture.
Suggested Ingredients:
- Fresh green beans
- Lemon juice
- Toasted almonds (optional)
- Salt and pepper
5. Crispy Potato Wedges
If you’re looking for something a bit heartier to serve alongside your chicken pot pie, crispy potato wedges are a great choice. The crispy, golden exterior and soft interior of the potatoes make them an ideal match for the creamy, savory pie.
Suggested Ingredients:
- Potatoes (Russet or Yukon Gold work best)
- Olive oil
- Paprika
- Salt and pepper
6. Crisp Apple or Pear Slices
For a touch of sweetness to balance the savory flavors, serve some thinly sliced apples or pears. The natural sweetness and crisp texture of the fruit provide a refreshing contrast to the richness of the pot pie.
Suggested Ingredients:
- Apples (Granny Smith, Honeycrisp, or Fuji)
- Pears
- A sprinkle of cinnamon (optional)
7. Coleslaw
A tangy, creamy coleslaw can add a nice crunch and a refreshing bite to your meal. Its cool, crisp texture complements the warm, rich filling of the chicken pot pie. Choose a simple recipe with cabbage, carrots, and a vinegar-based dressing for a lighter alternative.
Suggested Ingredients:
- Shredded cabbage
- Shredded carrots
- Vinegar-based dressing (apple cider vinegar, olive oil, mustard)
By pairing your gluten-free chicken pot pie with any of these delicious sides, you’ll create a well-balanced meal that everyone will enjoy. Whether you’re looking for something light and fresh or comforting and hearty, these suggestions will take your dish to the next level. Enjoy!
FAQs About Gluten-Free Chicken Pot Pie
Here are some common questions about making and enjoying gluten-free chicken pot pie, along with helpful answers.
1. Can I use a store-bought gluten-free crust for this recipe?
Yes, you can use a store-bought gluten-free pie crust for convenience. Just make sure it’s a good-quality crust to ensure the best texture and flavor.
2. Can I make the filling ahead of time?
Absolutely! You can prepare the chicken and vegetable filling in advance. Just store it in an airtight container in the refrigerator and assemble the pie when you’re ready to bake.
3. How can I make the pie dairy-free?
To make the pie dairy-free, substitute the butter with dairy-free margarine or coconut oil. Use a dairy-free milk alternative like almond milk, coconut milk, or oat milk, and choose a dairy-free cream option if needed.
4. Can I freeze the gluten-free chicken pot pie?
Yes, you can freeze the entire pie before baking. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. When ready to bake, cook it from frozen at 375°F for about 60-70 minutes.
5. What kind of chicken should I use for this recipe?
You can use cooked chicken breasts or thighs for the filling. Shred or chop the cooked chicken into bite-sized pieces for the best texture.
6. Can I add other vegetables to the pie?
Yes, feel free to add more vegetables like mushrooms, green beans, or potatoes. Just make sure the vegetables are chopped into small pieces to ensure even cooking.
Conclusion
Gluten-free chicken pot pie is the perfect comforting dish that everyone can enjoy, regardless of dietary restrictions. With a flaky crust, creamy filling, and savory flavors, this recipe brings the classic dish into the gluten-free world without compromising on taste. Whether you’re making it for a family dinner or preparing a freezer-friendly meal, this pie is sure to become a favorite in your kitchen. Enjoy it with some delicious sides, and don’t forget to store your leftovers for a quick and tasty meal later!
For more chicken pot pie inspirations, don’t miss The Best Pillsbury Chicken Pot Pie – Ready in Under an Hour, perfect for those looking for an easy and delicious shortcut.
Print
Gluten-Free Chicken Pot Pie Recipe (Flaky Crust & Creamy Filling!)
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This gluten-free chicken pot pie has a golden, flaky crust and a rich, creamy filling packed with tender chicken and vegetables. It’s a cozy, comforting meal that’s perfect for any night of the week!
Ingredients
For the Gluten-Free Pie Crust:
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 egg
- 6 tbsp ice water
- 1 tsp apple cider vinegar
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup celery, diced
- ¼ cup gluten-free all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or whole milk
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
1. Make the Gluten-Free Pie Crust:
- In a large bowl, whisk together gluten-free flour and salt.
- Add cold, cubed butter and cut it into the flour using a pastry cutter or fork until it resembles coarse crumbs.
- In a separate bowl, beat the egg, then mix in ice water and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until the dough comes together.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a large skillet, melt butter over medium heat. Add onions, garlic, carrots, celery, and peas. Sauté for 5 minutes until softened.
- Stir in gluten-free flour and cook for 1 minute.
- Gradually pour in chicken broth, stirring continuously to avoid lumps.
- Add heavy cream, thyme, salt, and black pepper. Cook for 2-3 minutes until thickened.
- Stir in the cooked chicken and remove from heat.
3. Assemble & Bake the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Roll out one pie crust and place it into a 9-inch pie pan.
- Pour the chicken filling into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and cut small slits in the top for steam to escape.
Notes
- For extra flakiness, chill the pie crust for at least an hour before rolling it out.
- You can use rotisserie chicken for convenience.
- To make it dairy-free, use coconut cream instead of heavy cream and dairy-free butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g