Gluten-Free Crustless Chicken Pot Pie

Our gluten-free crustless chicken pot pie recipe is the ultimate comfort food the whole family will enjoy. Made with simple ingredients it’s a tasty combo of mashed potatoes, lots of veggies, and chicken blended in a flavorful sauce. Follow the easy steps below to have a nutritious dinner served in no time at all

While my family loves a classic chicken pot pie, this version is a chicken pot pie with mashed potatoes that reduces both the fat and calorie content by using potatoes rather than pie crust. Your family will fall in love with this wonderful recipe.

This recipe is perfect for using leftover chicken. You can repurpose shredded chicken, dice up a whole rotisserie chicken, use canned chicken, or you can quickly cook chicken by using your Instant Pot to cook frozen chicken breasts, or make boiled chicken.

Ingredients

• 2 cups mashed potatoes ✅
• 1 pound cooked chicken, diced ✅
• 2 3/4 cups chicken stock ✅
• 2 cups frozen mixed vegetables
• 1 cup shredded sharp cheddar cheese ✅
• 3 tablespoons butter
• 1/3 cup gluten-free flour
• salt and pepper to taste

Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.

How To Make

Start by preparing the mashed potatoes either by following the instructions on a box of pre-made mashed potatoes, make homemade mashed potatoes, or use leftover mashed potatoes.

Next up is making the chicken pot pie filling. Heat butter in a large skillet or cast iron skillet. Whisk in 1/3 cup of gluten-free flour into the melted butter until well combined. If you don’t need the recipe to be gluten free you can use all purpose flour or whole wheat flour.

Gradually add 2 3/4 cups of chicken stock or chicken broth to the flour mixture while continuing to whisk. Continue whisking until the sauce thickens. Season with kosher salt and black pepper according to taste. For a creamier sauce, you can use half broth and half whole milk or heavy cream.

For a step-by-step video on how to make a roux head over here: How to make a roux.

In the skillet with the roux mixture, add 2 cups of frozen mixed veggies, 1 cup of shredded sharp cheddar cheese, and 1 pound of cooked boneless skinless chicken breasts that have been diced into bite-sized pieces. Stir the mixture on the stovetop over medium-low heat until it reaches a simmer. You can either divide the mixture into 8 ramekins or leave it in the oven-safe skillet.

Spread the mashed potatoes on top of the pot pie mixture. Ensure an even layer of mashed potatoes. Place the skillet in the preheated oven and bake for 30 minutes. Baking will help to heat the dish thoroughly and allow the flavors to meld together resulting in a crispy topping that is golden brown.

Tips and Tricks

Season the roux: While making the roux, be sure to season it well with salt and pepper. This will add flavor to the overall dish. You can also add other herbs and spices like thyme leaves, rosemary, Italian seasoning, or minced garlic for extra depth of flavor or try adding a bit of red pepper flakes for a touch of heat. You can also try adding some poultry seasoning for a boost of flavor.

Experiment with vegetables: The recipe suggests using frozen mixed vegetables, but you can customize it by adding your favorite vegetables. Consider including carrots, green peas, corn, green beans, or diced potatoes. You can even use fresh vegetables instead of frozen ones if you prefer.

Try different cheese varieties: While the recipe calls for shredded sharp cheddar cheese, you can experiment with other types of cheese as well. Gruyere, Swiss, or Monterey Jack can provide a different flavor profile. Feel free to use a combination of cheeses to suit your taste.

Let it rest before serving: Once the pot pie is baked, allow it to rest for a few minutes before serving. This will help the flavors to settle and the filling to thicken slightly.

FAQ

Storage and Reheating

If you have leftovers, allow the pot pie to cool completely before storing it. Transfer the pot pie to an airtight container, cover the pan tightly with aluminum foil, or carefully place into freezer bags to freeze for later. Place it in the refrigerator and consume it within 3-4 days.

Reheating in the oven:

To reheat the pot pie in the oven, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the pot pie from the refrigerator and transfer it to an oven-safe dish if necessary. Cover the dish with aluminum foil to prevent the top from browning too quickly. Place the dish in the oven and heat for about 20-30 minutes, or until the filling is heated through.

Reheating in the microwave:

If you prefer to use a microwave for reheating, transfer a portion of the pot pie to a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then stir the filling. Continue heating in 1-minute intervals, stirring in between, until the pot pie is heated thoroughly.

Remember that reheating may affect the texture of the dish, and the mashed potato topping might become slightly softer. However, the flavors should still be delicious.

More chicken recipes

• Chicken Bacon Ranch Tatertot Casserole
• Gluten Free Chicken Pot Pie
• Air Fryer Frozen Chicken Nuggets