Easy Gluten Free Chicken Pot Pie You’ll Love!
A creamy, savory, and delightfully comforting dish loaded with tender chicken and colorful vegetables, wrapped in a crisp gluten-free crust. This gluten free chicken pot pie makes family dinners extra special without the worry of wheat-based flour.
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
Always confirm that each ingredient is certified gluten-free to avoid any accidental cross-contamination. For a dairy-free version, swap butter and milk for plant-based alternatives to create a gluten free dairy free chicken pot pie.