This gluten free chicken pot pie is a comforting, homestyle dish that comes together quickly with simple ingredients. Succulent chicken and tender veggies bake under a flaky, golden crust for a hearty meal the entire family will enjoy. It’s an uncomplicated recipe that proves you don’t have to sacrifice flavor when avoiding gluten.
Ever find yourself craving a comforting meal that won’t leave you feeling weighed down? Whether it’s because of bland seasoning or complex steps, making a homemade pot pie often seems out of reach. Fortunately, this recipe solves those worries by using easy-to-find gluten-free ingredients and a simple technique. gluten free chicken pot pie boasts a creamy, flavorful filling and a crisp crust, all without the heaviness of traditional flour.
In this post, you’ll discover a straightforward process, tips to keep the chicken juicy, and ways to add personal flair. Get ready to impress yourself with how easy and satisfying baking your own pot pie can be!
Why You’ll Love Gluten Free Chicken Pot Pie
This gluten free chicken pot pie is more than just a swap for the classic version—it’s a full-on comfort-food experience that feels homemade, nurturing, and deliciously cozy. Picture a golden crust that’s tender yet sturdy enough to hold a creamy filling loaded with succulent chicken and colorful veggies. You get the same heartwarming flavors you’d expect from a traditional pot pie, but without the wheat-based flour. If you’re someone who’s tired of guesswork or worried about cross-contamination, you’ll appreciate how straightforward it is to use a quality gluten-free flour blend to achieve those mouthwatering layers.
The real charm of this dish lies in its adaptability. You can easily tailor it to your preferences: add extra seasonings for a personal flavor punch, sneak in more veggies for added nutrition, or use non-dairy milk and butter alternatives to create a gluten free dairy free chicken pot pie. In fact, if you’re seeking a gluten dairy free chicken pot pie, coconut milk or almond milk can bring a velvety texture without the lactose. The recipe accommodates busy schedules, too—prep certain components ahead of time or opt for a gluten free chicken pot pie casserole method that you can assemble and bake later.
Beyond convenience, there’s the crowd-pleasing factor. Whether you’re serving a group of friends who each have different dietary restrictions or cooking for your family on a hectic weeknight, this pie checks all the boxes. The filling can be whipped up relatively quickly, and the crust bakes to a crisp finish in under half an hour. It’s the ultimate comfort food, completely gluten-free. If you’re someone who lives for those hearty, family-style meals, this pot pie will easily become a new staple. Next, let’s dive into the ingredients you’ll need to create this time-tested favorite.
Ingredients for Your Gluten Free Chicken Pot Pie
Here’s what you’ll need to whip up a flavorful gluten free chicken pot pie. Each component is chosen to deliver a hearty, comforting filling and a crust that holds its own:
- Chicken (2 cups, cooked and shredded or diced)
Brings the primary protein and satisfying bite to the dish. You can use leftover rotisserie chicken, poached chicken breasts, or even grilled chicken for extra flavor. - Gluten-Free Flour Blend (about 1½ cups, plus extra for dusting)
Crucial for both the crust and thickening the filling. Choose a trusted all-purpose blend that contains binders like xanthan gum to replicate the elasticity of wheat flour. - Butter or Non-Dairy Butter (6 tablespoons)
Adds richness to the crust and filling. For a gluten dairy free chicken pot pie, use plant-based butter sticks or margarine instead. - Milk or Non-Dairy Alternative (1 cup)
Ensures a creamy sauce. Traditional whole milk gives a velvety texture, while almond, coconut, or oat milk offers a tasty lactose-free option. - Chicken Broth (1½ cups, gluten-free)
Serves as the flavorful base of the sauce. Look for “gluten-free” on the label to avoid hidden additives or cross-contamination. - Mixed Vegetables (2 cups, chopped)
Classic choices include carrots, peas, onions, and celery. You can also add corn, bell peppers, or any other veggies you have on hand. - Onion & Garlic (1 small onion, 2 garlic cloves)
Provide aromatics that elevate the entire dish. They form the savory backbone alongside the broth and herbs. - Seasonings (salt, pepper, thyme, parsley, etc.)
Bring out the best in your filling. Feel free to experiment with rosemary, tarragon, or a pinch of paprika if you want a slight kick. - Optional Add-Ins:
- Mushrooms: Contribute a meaty bite, perfect for extra heartiness.
- Green Beans or Sweet Potatoes: Add color, texture, and natural sweetness.
Pro Tip: For a unique spin, try sprinkling fresh rosemary or tarragon into the filling, or use smoked paprika for a subtle smoky note. This simple tweak can transform your pot pie into a fusion dish that suits various global palates. Up next, we’ll walk through each step so you can recreate this classic with ease.
How to Make Your Gluten Free Chicken Pot Pie
Putting together this easy gluten free chicken pot pie recipe can be a fun, stress-relieving kitchen adventure. Follow these steps and feel free to customize along the way:
- Preheat & Prepare
- Warm your oven to 400°F (200°C). This temperature helps the crust set properly and develop a rich color.
- Lightly grease a 9-inch pie dish or a medium-sized casserole dish. For a one-skillet option, use a well-seasoned cast-iron pan.
- Sauté the Vegetables
- In a large skillet over medium heat, melt 2 tablespoons of butter or non-dairy butter.
- Add chopped onions, minced garlic, and the mixed veggies (carrots, peas, celery, etc.). Stir frequently for about 5–7 minutes, or until the onions become translucent and the vegetables start to soften. This step ensures your filling has a robust, slightly caramelized flavor at its base.
- Create the Creamy Sauce
- Sprinkle in 2 tablespoons of your gluten-free flour blend, stirring constantly to coat the veggies. This “roux” helps thicken the sauce later.
- Gradually pour in the chicken broth while whisking to prevent lumps. As the mixture begins to bubble, stir in your milk or non-dairy alternative.
- Add seasonings like salt, pepper, thyme, and parsley. Let the sauce simmer for about 5 minutes to meld the flavors and thicken. If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If it’s too thick, add a splash of broth or milk.
- Incorporate the Chicken
- Fold in the cooked, shredded chicken until it’s well-distributed. If you prefer extra veggies or a denser pie, toss in more carrots, peas, or even mushrooms now.
- Taste-test your filling and adjust seasoning if needed. A dash of lemon juice can brighten the flavor, or a sprinkle of cayenne pepper can add a little heat.
- Assemble Your Pie
- If you’ve made or purchased a gluten free crust for chicken pot pie, roll out the bottom crust and fit it into your greased dish. Spoon in the chicken and veggie filling. If you’re short on time or prefer fewer carbs, skip the bottom crust and go straight for a top crust or biscuit layer.
- Dot a few small pieces of butter (or vegan butter) across the filling for added richness.
- Top the pie with your second crust, or arrange biscuit dough rounds if you’re creating a gluten free chicken pot pie with biscuits. Cut a few vents to allow steam to escape during baking.
- Bake to Perfection
- Transfer your assembled pie to the preheated oven and bake for 25–30 minutes, or until the crust turns golden brown. In the final 5–10 minutes, check to ensure the edges aren’t getting too dark. If they are, cover them with aluminum foil.
- For a gluten free chicken pot pie casserole approach, simply pour the filling into a casserole dish and top with biscuits or a single crust. Bake for the same time frame, until bubbly and browned on top.
- Cool & Serve
- Once baked, let your pot pie rest for about 5–10 minutes. This short break helps the filling set and makes it easier to slice and serve.
- Plate it up and savor the creamy chicken, tender veggies, and perfectly crisp crust.
By now, you’ll have a satisfying, homemade meal that rivals any store-bought version. Next, let’s explore some chef tips and fun variations that’ll let you reinvent this dish over and over again.
Chef Tips and Variations for the Perfect Gluten Free Chicken Pot Pie
For a truly memorable gluten free chicken pot pie, consider these pointers that can elevate both flavor and presentation:
- Opt for Quality Chicken
According to the U.S. Department of Agriculture (USDA), choosing organic or free-range chicken can enhance the taste and nutrient profile of your dish. If you have leftover roasted chicken on hand, that extra layer of flavor can make your filling even richer. - Try Different Butter & Milk Alternatives
If you’re making a gluten free dairy free chicken pot pie, reach for plant-based butter and non-dairy creamers like coconut, almond, or soy milk. Coconut milk imparts a slight sweetness, while oat milk gives a creamier body. Even a lactose-free half-and-half can work if you’re avoiding dairy proteins but still enjoy the richness of milk. - Enhance the Flavor Profile
Add a sprinkle of grated nutmeg to the filling for a subtle depth of flavor. Thyme, rosemary, and parsley are classic herbs that pair beautifully with chicken. If you want a hint of spice, a light dash of cayenne pepper can give the filling an unexpected kick without overpowering it. - Experiment with Toppings
Instead of a classic pastry crust, try making a quick drop-biscuit topping. For a lighter approach, top your filling with mashed potatoes (like a shepherd’s pie) for a fluffy, comforting spin. You could also try a layer of gluten-free puff pastry if you’re aiming for an elegant, bakery-style finish. - Work in Seasonal Vegetables
Incorporate fresh asparagus, bell peppers, or summer squash to keep the pie seasonally relevant. In the cooler months, sweet potatoes and butternut squash can add a cozy sweetness. These extra veggies not only boost nutrition but also make your pot pie visually appealing. - Mind the Filling Consistency
The trick is in the texture: it should be thick enough to hold its shape when sliced, but not so stiff that it feels dry. If you accidentally over-thicken, add broth or milk to loosen it. If it’s soupy, let it simmer to reduce, or whisk in more flour or cornstarch slurry. - Tips for a Gluten Dairy Free Chicken Pot Pie
For those wanting a quick gluten dairy free chicken pot pie, simply use your preferred plant-based butter or margarine and dairy-free milk. Keep flavor high by adding nutritional yeast for a subtle “cheesy” note or extra herbs to compensate for the lack of dairy richness. - Batch Cooking & Freezing
Double the recipe and freeze half for a quick meal later in the week. Make sure to cool the filling first. You’ll thank yourself when you can pull out a ready-to-bake dinner on a busy night without compromising on taste.
Up next, let’s take a look at how to serve this mouthwatering dish so you can impress at the dinner table.
Serving Suggestions for Your Gluten Free Chicken Pot Pie
When you’ve got a piping-hot gluten free chicken pot pie fresh from the oven, a few thoughtful side dishes can elevate your meal from simple dinner to a full-on feast:
- Bright Green Salad
- A crisp salad with romaine, baby spinach, or arugula complements the creamy texture of the pot pie. Toss in sliced cucumbers, cherry tomatoes, or bell peppers for extra color. A tangy vinaigrette helps cut through the richness of the filling.
- Roasted or Steamed Veggies
- While your pie bakes, quickly roast broccoli florets, zucchini slices, or Brussels sprouts with olive oil, salt, and pepper. The natural sweetness from caramelization provides a pleasant counterpoint to the savory pot pie.
- Bread or Biscuits (If Not on Top Already)
- If you didn’t opt for a biscuit crust, consider serving it alongside freshly baked gluten-free dinner rolls. They’re perfect for sopping up any extra sauce from your plate.
- Simple Rice or Quinoa
- For heartier appetites, add a side of rice or quinoa to soak up the creamy gravy. This is especially handy if you stretched the filling with extra broth to feed more people.
- Fruit Salad or Light Dessert
- A chilled fruit salad (think berries, grapes, melon) can work wonders as a palate cleanser after a rich main course. If you’re going for dessert, a light sorbet or gelatin-based treat keeps things from feeling too heavy.
No matter which sides you pick, the key is balance. You want to highlight the savory, comforting notes of the pot pie without overwhelming the palate. Next, let’s talk about how to store and reheat any leftovers you might have—though they’re so delicious, you may not have much left!
Storing and Reheating Leftovers of Your Gluten Free Chicken Pot Pie
In case you end up with extra slices of gluten free chicken pot pie, here are some best practices to keep everything tasting fresh and delicious the next day:
- Cool Before Storing
- Allow the pie to reach room temperature before transferring it to any container. Sealing it up while it’s still hot can trap steam, making the crust soggy.
- Refrigerate for Short-Term Storage
- Place leftovers in an airtight container and refrigerate for up to 3 days. When sealed properly, the flavors remain robust, and you minimize exposure to other fridge odors.
- Freeze for Later
- If you plan on storing it longer, freezing is a great option. Wrap individual slices tightly in plastic wrap and then in foil, or use freezer-safe containers. Frozen pot pie can stay fresh for up to 2 months without losing much flavor.
- Reheat Gently
- For the best texture, reheat in the oven at 350°F (175°C) for about 15–20 minutes, or until the center is warmed through. If you use a microwave, heat in shorter intervals to avoid making the crust rubbery. The oven method typically preserves the crust’s flaky texture much better.
This method of storing and reheating makes it easy to turn your leftovers into a quick meal or snack. Next, we’ll highlight the most critical insights from this recipe so you can keep them in mind for future cooking sessions.
Related Recipes You May Love
If you enjoyed making this gluten free chicken pot pie, here are more delicious recipes to try next:
- 3-Ingredient Pie Crust – A simple, no-fuss crust perfect for any sweet or savory pie.
- Starbucks Matcha Latte Recipe – A creamy, homemade version of the famous green tea latte.
- Discada Recipe – A bold, Tex-Mex-style mixed meat dish cooked on a large disc.
- Leche de Tigre Recipe – The zesty Peruvian citrus-based marinade that brings ceviche to life.
- Chicken Pita Recipe – A protein-packed, Mediterranean-inspired meal in a soft pita pocket.
- Smoked Chicken Rub – A smoky, flavorful spice blend for perfectly seasoned chicken.
Each of these recipes brings a unique twist to your kitchen, whether you’re looking for a classic crust, a warm drink, or an exciting new main dish. Give them a try and share which ones you love most!
Easy Gluten Free Chicken Pot Pie You’ll Love!
Equipment
- Pie dish or medium casserole dish
- Large skillet
- Wooden Spoon or Spatula
- Rolling pin (if making your own crust)
- Oven preheated to 400°F (200°C)
Ingredients
- 2 cups cooked chicken shredded or diced
- 1½ cups gluten-free flour blend plus more for dusting
- 6 tablespoons butter or non-dairy butter
- 1 cup milk or non-dairy alternative
- 1½ cups chicken broth gluten-free
- 2 cups mixed vegetables carrots, peas, onions, celery
- 1 small onion finely chopped
- 2 cloves garlic minced
- Salt pepper, thyme, and parsley to taste
(Optional) mushrooms, green beans, or sweet potatoes
Instructions
- Preheat your oven to 400°F (200°C) and grease a pie dish or casserole dish.
- Sauté veggies: In a skillet, melt 2 tablespoons butter and sauté onion, garlic, and mixed vegetables until onions are translucent.
- Make the sauce: Sprinkle 2 tablespoons gluten-free flour into the skillet. Gradually whisk in chicken broth, then stir in milk. Season with salt, pepper, thyme, and parsley. Simmer for about 5 minutes to thicken.
- Add chicken: Fold in the cooked chicken. If the filling is too thick, add more broth; if it’s too thin, use a cornstarch slurry.
- Assemble: Roll out a bottom crust (if using) and place it in your pie dish. Spoon in the filling. Dot small pieces of butter on top. Cover with a second crust or biscuit dough, cutting vents to let steam escape.
- Bake: Cook for 25–30 minutes, or until the crust is golden brown. Let rest for 5–10 minutes before slicing.
Notes
Key Takeaways for the Gluten Free Chicken Pot Pie
Here’s a quick overview to keep in mind whenever you’re making gluten free chicken pot pie:
- Choose a Quality Flour Blend: A trusted gluten-free mix with binders ensures a sturdy but tender crust.
- Customize Freely: Swap dairy ingredients for coconut or almond milk, and add extra herbs or veggies for a unique flavor twist.
- Control the Thickness: Adjust the sauce with broth, milk, or a cornstarch slurry until it’s thick but spoonable.
- Mind Your Cooking Time: Aim for a golden crust—about 25–30 minutes in a 400°F oven—without overbaking.
- Store & Reheat Properly: Cool leftovers before sealing, refrigerate up to 3 days, or freeze up to 2 months, and reheat gently for the best results.
FAQs About Gluten Free Chicken Pot Pie
What can I use to thicken chicken pot pie if I can’t use regular flour?
You can use a gluten-free flour blend, cornstarch, or tapioca starch. Simply mix your chosen thickener with cold water before adding it to the simmering sauce to avoid lumps, and adjust until you get the consistency you like.
What is the difference between chicken pie and chicken pot pie?
A chicken pie typically has a pastry crust on the bottom and top, while chicken pot pie often features only a top crust (or biscuits) and a creamier interior with vegetables. Pot pie fillings also tend to be more stew-like in consistency.
Can I use cornstarch instead of flour in a pie?
Absolutely. Cornstarch is a popular gluten-free thickener that provides a glossy finish to your sauce. Just remember to whisk it with a small amount of cold liquid first to prevent clumping.
Is chicken broth gluten-free?
Many brands sell chicken broth labeled specifically “gluten-free,” but always double-check the ingredients list. Some broths may include additives or flavorings containing gluten.
Is anything gluten free in KFC?
KFC’s main menu items are typically breaded or come into contact with gluten. Always consult KFC’s official allergen information or contact the company directly for the most accurate, current details.
What is the best substitute for gluten flour?
A well-balanced gluten-free all-purpose blend is the easiest replacement. Look for mixes containing binders like xanthan gum or guar gum to help mimic the elasticity of wheat flour in recipes like gluten free chicken pot pie.
Conclusion for the Gluten Free Chicken Pot Pie
Crafting a gluten free chicken pot pie at home means you’re never far from a slice of creamy, comforting goodness. From its flaky crust to its savory filling, you’ll find countless ways to adapt the recipe to suit your tastes—whether that’s going dairy-free, adding extra veggies, or spicing things up. We hope this dish warms both your kitchen and your heart as you share it with family, friends, or anyone in need of a comforting meal.