Gluten Free Chicken Pot Pie

This is the best gluten free chicken pot pie recipe! With a buttery and flaky crust, creamy filling with rotisserie chicken, this is winter comfort food at its finest!

Chicken pot pie is one my favorite comfort foods (next to mac and cheese obviously) and this gluten free chicken pot pie does not disapoint! It has all the same cozy flavors as a classic pot pie, but we’ll use gluten free pie crust and gluten free flour in the filling to make it completely gluten free.

The filling is incredibly easy to make and is very similar to my crustless chicken pot pie but will get baked up in a buttery and flaky pie crust that will wow all of your friends and family. This is the perfect winter comfort food, or Christmas Eve dinner to share with your family. If you love this recipe, try my gluten free Shepherd’s Pie or baked chicken thighs next!

Tips before we get started!

• You can absolutely use a store bought pie crust instead of making it homemade. However, most gluten free pie crusts that I’ve encountered are just the bottom portion, and you will also need the top dough. You can buy two, use the bottom, then defrost one and roll it out to place on top if desired.
• For the veggies, you want a bag of frozen peas, corn and carrots. Mine also happened to have some sliced green beans so if you have that too that works just as well!

How to make gluten free chicken pot pie

If you haven’t already, prep your pie crust. You can also use store bought pie crust here for a shortcut! Add the bottom layer into a 9 inch pie dish and set aside.

Melt the butter over medium heat in a large pot. Add in the onion and celery. Saute for about 5 minutes. Mix in the flour, salt, pepper, thyme and Italian seasoning.

Add in the half and half, chicken broth, bouillon, frozen veggies and chicken. Mix everything to combine, then reduce the heat to low and let simmer for about five minutes to let the sauce thicken and the flavors combine.

Transfer the filling to the pie dish. Roll out the second half of the dough and add to the top of the filling. Use a fork to seal the edges, or use your thumb and index finger to make indents all the way around. You can also use a knife to make a few slits in the top, but this is just really for decoration!

Whisk the egg in a small dish and use a brush to brush on top of the pie crust. Bake for 30-35 minutes or until the crust is golden brown. Let cool for about 10 minutes to let the filling set a bit, then garnish with fresh thyme if desired and enjoy! Try my chicken pot pie soup next!

Key ingredients

VEGGIES. Chicken pot pie traditionally uses carrots, peas, corn, celery and onion, but you’ll also sometimes find celery. I’m not the biggest celery fan so I sometimes leave it out depending on my mood, but I included it here as an option!

CHICKEN. I used and highly recommend shredded rotisserie chicken because it adds a lot more flavor. You can also use regular chicken breast that you dice or shred.

SPICES. Thyme, Italian seasoning, salt, pepper and red pepper flakes! Nothing fancy here, but feel free to add anything else you like.

BROTH. I suggest low sodium chicken broth, but if you only have regular, decrease the added salt by half. A little bit of chicken bouillon will also really increase the flavor.

HALF & HALF. I opted for a slightly lighter option than heavy cream. You can use whatever you like here, or even my homemade cashew cream for a dairy free option.

BUTTER. Regular or dairy free butter work here, or even olive oil!

FLOUR. Gluten free all purpose flour will help thicken up the chicken pot pie and give it that classic creamy texture. I used Bob’s Red Mill 1:1 Baking Flour here, but anything similar will work! I do not recommend almond flour.

How to store and freeze

Once prepared, this gluten free chicken pot pie will keep in the fridge for about 3-4 days. I like to reheat it in the oven so the crust can get a bit crisp again- I find it gets a bit soggy in the microwave.

You can also freeze this recipe as well! Be sure to let it cool completely, then transfer to a freezer safe container and freeze for up to 2 months.

I prefer to store in smaller containers already sliced so it’s already pre-portioned and you can defrost only what you need per meal. I suggest letting thaw in the fridge, then reheating in the oven until warm.

Frequently asked questions

Why is my chicken pot pie watery?

If you add too much liquid to the recipe it will end up too watery because there isn’t enough starch/flour to thicken it up. If you notice this has happened, you can whisk in an additional tablespoon of flour and let simmer until thick. I suggest whisking the flour with a tablespoon of water before adding to the pot pie so it doesn’t get clumpy.

What creates the sauce in chicken pot pie?

There isn’t really a “sauce” in chicken pot pie, it’s essentially just the chicken broth and half and half that are thickened thanks to the flour. The spices, salt and pepper give the “sauce” flavor, but there is no sauce that you need to prepare on the side.

Comfort classics you’ll love!

• Broccoli Cheddar Pasta
• Gluten Free Beef Chili
• Gluten Free Tomato Soup
• Best Mac & Cheese

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