Gluten Free Chicken Pot Pie
This gluten free chicken pot pie is a cozy, family-favorite classic made with tender chunks of chicken, a medley of colorful veggies, and a creamy, savory filling—all tucked beneath a golden, flaky gluten-free crust. It’s comfort food done the homemade way, perfect for gatherings or quiet evenings around the table.
Equipment
- Large skillet or sauté pan
- Whisk
- 9-inch deep-dish pie plate or 2-quart baking dish
- Rolling Pin (optional, if using homemade crust)
- Mixing spoon or silicone spatula
- Knife and cutting board
- Baking sheet (to catch any drips)
Ingredients
- 3 cups cooked shredded chicken
- 1 cup diced carrots
- 1 cup diced celery
- ¾ cup frozen peas
- ½ cup chopped yellow onion
- 4 tablespoons unsalted butter or dairy-free alternative
- ¼ cup gluten-free all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk of choice dairy or non-dairy
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 sheet gluten-free pie crust or puff pastry
Optional:
- ½ cup corn kernels
- ½ cup sliced mushrooms
- 2 tablespoons chopped parsley or chives
Instructions
- Preheat oven to 400°F and lightly grease baking dish.
- Sauté onion, carrots, and celery in butter until softened.
- Stir in flour and cook for 2–3 minutes to create a roux.
- Gradually whisk in chicken broth, then add milk; simmer until thickened.
- Stir in thyme, salt, pepper, peas, and chicken; heat through.
- Pour filling into prepared dish.
- Lay crust over the top, trim edges, and cut vents.
- Bake 30–35 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
Notes
Make sure your gluten-free flour blend includes xanthan gum or a binding agent for the best thickening and texture. This dish can also be made dairy-free with simple milk and butter swaps.