Gluten Free Chicken Pot Pie Recipe – Easy & Creamy
Gluten Free Chicken Pot Pie
Gluten free chicken pot pie is one of those dishes that immediately brings comfort to the table. It is warm, creamy, deeply savory, and satisfying without being heavy or overwhelming. What makes this version special is that it delivers everything people love about a classic pot pie while being completely gluten free and easy to adapt for dairy free needs as well. The crust is flaky and tender, the filling is rich but balanced, and the flavors feel familiar in the best possible way.
The taste of gluten free chicken pot pie is all about harmony. Tender pieces of chicken are coated in a smooth sauce that carries gentle notes of onion, herbs, and vegetables. The vegetables add sweetness and texture, while the crust provides a crisp contrast that completes each bite. People love this dish because it feels nostalgic and comforting while still being practical for modern kitchens and dietary needs.
This recipe proves that gluten free cooking does not mean giving up classic comfort food. Whether you are making a gluten free pot pie for dietary reasons or simply looking for a reliable one dish chicken pot pie for dinner, this recipe delivers consistency, flavor, and satisfaction. It also fits beautifully into collections of gluten free recipes for dinner and dairy free comfort food recipes, making it a dependable choice for families and guests alike.
Why You’ll Love This Recipe
This gluten free chicken pot pie is designed to work in real kitchens with real schedules. The method is straightforward, the ingredients are familiar, and the results are dependable every time. The filling is creamy without relying on heavy cream, which makes it suitable for those seeking chicken pot pie without cream or chicken pot pie without milk.
The gluten free pie crust is sturdy enough to hold the filling yet tender enough to cut cleanly and eat comfortably. Many gluten free crusts struggle with texture, but this approach keeps the crust flaky and golden without crumbling. It works equally well for traditional gluten free chicken pot pie or gluten free dairy free recipes when paired with dairy free fats and liquids. This recipe also adapts easily to different cooking styles. You can prepare it as a classic double crust pie, simplify it into a one dish chicken pot pie, or use leftover rotisserie chicken for efficiency. The flexibility makes it one of those pot pies recipes that earns a permanent place in your rotation.
Preparation and Cooking Time, Also Serving
Ingredients
For the Filling
For the Gluten Free Pie Crust
Substitution Notes:
Step by Step Instructions
Step 1: Prepare the Gluten Free Crust
In a large mixing bowl combine 2 1/2 cups gluten free flour with 1 teaspoon salt and 1 teaspoon xanthan gum if needed. Add 1 cup cold cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice cold water one tablespoon at a time until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap, and refrigerate for at least 30 minutes.
Step 2: Cook the Vegetables
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, carrots, celery, and garlic. Cook gently for 6 to 8 minutes until the vegetables soften and release their aroma. Avoid browning, as the goal is to build sweetness and depth rather than color.
Step 3: Add the Chicken
Stir in the cooked chicken along with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Cook for 2 to 3 minutes to coat the chicken evenly with the vegetable mixture and seasonings.
Step 4: Create the Sauce
Sprinkle 2 tablespoons gluten free flour evenly over the mixture. Stir continuously for 1 to 2 minutes to remove any raw flour taste. Slowly pour in 1 1/2 cups chicken broth while stirring to prevent lumps. Add 1/2 cup almond milk and continue stirring until the mixture thickens into a smooth, creamy sauce. Fold in the frozen peas and remove from heat.
Step 5: Assemble the Pot Pie
Preheat the oven to 400 degrees Fahrenheit. Roll out one portion of chilled dough and place it into a 9 inch pie dish. Pour the filling evenly into the crust. Roll out the second portion of dough and place it on top. Seal the edges gently and cut small slits to allow steam to escape.
Step 6: Bake the Pie
Place the pie on the center rack of the oven and bake for 40 to 45 minutes until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil. Allow the pie to rest for 10 minutes before slicing.
How to Serve
Gluten free chicken pot pie is best served warm, allowing the filling to settle slightly so each slice holds its shape. Serve directly from the pie dish for a relaxed family style presentation or plate individual slices for a more polished meal. A sprinkle of fresh parsley adds color and freshness without overpowering the dish.
This pot pie pairs well with simple sides. A crisp green salad balances the richness, while roasted vegetables or steamed green beans keep the meal hearty but not heavy. For those seeking dairy free comfort food recipes, serve with dairy free chicken and biscuits or gluten free rolls on the side for an extra comforting touch.
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information
Values will vary depending on ingredients and substitutions used.
Final Words
Gluten free chicken pot pie is more than just a comforting meal it’s a versatile dish that brings warmth and satisfaction to any table. By carefully balancing tender chicken, creamy sauce, and a flaky gluten free crust, this recipe delivers all the indulgence of a classic pot pie without compromising dietary needs. Each bite is rich in flavor, with the vegetables adding subtle sweetness and texture, while the seasoning and herbs provide depth and balance. Making this dish at home allows you to control every element, ensuring both taste and quality are exceptional.
Another advantage of this recipe is its flexibility. You can adapt it for dairy free comfort food recipes, use leftover rotisserie chicken for efficiency, or customize the vegetables and seasonings to suit your preferences. Whether you’re preparing a cozy weeknight dinner, planning a family gathering, or assembling meals ahead of time, this gluten free chicken pot pie works beautifully in any scenario. The reliable structure of the crust and creamy filling makes it a dish that can be served confidently to family, friends, or guests, leaving everyone impressed.
Finally, cooking this gluten free chicken pot pie encourages a sense of accomplishment and connection in the kitchen. It’s the type of meal that brings people together, making family dinners feel more intentional and comforting. The method is approachable, the ingredients are accessible, and the result is a dish that feels special yet practical. Once you make this pot pie, it will become a trusted recipe in your rotation, a go to for nourishing meals that satisfy both dietary needs and cravings for classic, hearty comfort food.
FAQ’s
Gluten Free Chicken Pot Pie Recipe – Easy & Creamy
Course: Dinner6
servings30
minutes45
minutes460
kcalIngredients
- For the Filling
2 tablespoons olive oil
1 pound boneless skinless chicken breast or thigh cooked and diced
1 medium yellow onion finely chopped
2 cloves garlic minced
2 medium carrots diced
1 cup celery diced
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons gluten free all purpose flour
1 1/2 cups chicken broth
1/2 cup unsweetened almond milk or other dairy free milk
- For the Gluten Free Pie Crust
2 1/2 cups gluten free all purpose flour
1 teaspoon salt
1 teaspoon xanthan gum if not already included in the flour
1 cup cold unsalted butter cut into small cubes
1/3 cup ice cold water added gradually
Directions
- In a large mixing bowl combine 2 1/2 cups gluten free flour with 1 teaspoon salt and 1 teaspoon xanthan gum if needed. Add 1 cup cold cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice cold water one tablespoon at a time until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap, and refrigerate for at least 30 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, carrots, celery, and garlic. Cook gently for 6 to 8 minutes until the vegetables soften and release their aroma. Avoid browning, as the goal is to build sweetness and depth rather than color.
- Stir in the cooked chicken along with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Cook for 2 to 3 minutes to coat the chicken evenly with the vegetable mixture and seasonings.
- Sprinkle 2 tablespoons gluten free flour evenly over the mixture. Stir continuously for 1 to 2 minutes to remove any raw flour taste. Slowly pour in 1 1/2 cups chicken broth while stirring to prevent lumps. Add 1/2 cup almond milk and continue stirring until the mixture thickens into a smooth, creamy sauce. Fold in the frozen peas and remove from heat.
- Preheat the oven to 400 degrees Fahrenheit. Roll out one portion of chilled dough and place it into a 9 inch pie dish. Pour the filling evenly into the crust. Roll out the second portion of dough and place it on top. Seal the edges gently and cut small slits to allow steam to escape.
- Place the pie on the center rack of the oven and bake for 40 to 45 minutes until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil. Allow the pie to rest for 10 minutes before slicing.
Notes
- Let the filling cool slightly before assembling to prevent a soggy crust.
- Always chill gluten free dough before rolling for better structure.
- Roll the crust between parchment paper to prevent sticking.
- Bake the pie on a sheet pan to catch any bubbling filling.
- Taste the filling before assembling and adjust seasoning as needed.
