Our Gluten-Free Chicken Pot Pie is quick and simple. A classic pot pie filled with chicken and veggies in a creamy sauce. Utilizing pre-made gluten-free pie crusts, this recipe comes together easily. A kid-favorite!
We would be lying if we said making a gluten-free pot pie didn’t seem like a daunting task. However, we are happy to report that we have simplified the recipe to help you create a homemade pie in no time at all! Prepped in only 15 minutes, chicken pot pie bakes for half an hour then is ready to slice and serve.
Rotisserie chicken pot pie is our family’s favorite comfort food to enjoy on a cool winter night or rainy day. It is always the first recipe requested as soon as the weather turns colder. Along with our Comforting Chicken and Noodles (Crockpot), Gluten-Free Cheesy Potatoes and Crockpot Irish Beef Stew!
To get started on this pot pie with a gluten-free crust, gather the equipment and ingredients then follow the step-by-step instructions below. When prepping, consider making a double batch – one to enjoy now and one to freeze for later. This recipe is a great meal prep option that can be stored for up to 3 months in the freezer.
Equipment
- large skillet
- measuring cups and spoons
- whisk
- spatula
- baking sheet
- pastry brush
Ingredients
- 2 gluten-free pie crusts We used Wholly Gluten Free
- 2 cups rotisserie chicken, diced check for gluten-free
- 2 cups frozen mixed vegetables check for gluten-free
- 1 cup chicken broth check for gluten-free
- 2/3 cup milk
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
How To Make
Preheat the oven to 400°F.
Melt the butter and whisk in cornstarch
Wondering how to make a gluten-free pot pie sauce from scratch? A gluten-free roux! Combining butter, cornstarch, milk, and broth you can create a celiac safe roux. Keep this roux recipe in mind when making homemade gravy or need to thicken creamy soups.
Melt the butter over medium heat then whisk in the cornstarch and bring to a boil for 1 minute. The addition of the cornstarch will help thicken and create the creamy sauce.
Whisk in broth and milk
Slowly whisk in the broth and bring to a simmer, whisking the whole time. Slowly whisk in the milk and bring the mixture to a simmer, whisking the whole time.
Add the spices, chicken, and veggies
Stir in the spices, chicken, and vegetables. For ease, we shred rotisserie chicken and use frozen mixed veggies in our pot pie for ease.
If desired, boiled chicken could be cooked and shredded then stirred into the mixture. We have even made this recipe with leftover Thanksgiving turkey instead of chicken for a turkey pot pie.
Add one of the pie crusts onto a baking sheet then pour the chicken (or turkey) mixture into the pie crust.
Place the second pie crust on top
Keep both pie crusts chilled until ready to use. If the second crust does not come out of the pie pan easily and crumbles, gather the dough into a ball and roll it out with a rolling pin between 2 pieces of parchment paper, then place it on top.
Seal the edges with your fingers or by pressing a fork around the edges. Using a pastry brush, brush milk over the top of the pie to add shine.
Bake
Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
Tips To Making Gluten Free Pot Pie
- You can use homemade dough from a gluten-free biscuit recipe as the top pie crust.
- Not all pie crusts are created equal. This recipe was tested successfully with Wholly Gluten Free Pie Shells, you may experience different results if baking with another brand of crust.
- The chicken mixture can be made up to 24 hours in advance then added to the chilled pie shell when ready to bake.
- Double check labels if purchasing pre-cooked chicken to look for hidden sources of gluten added to the package.
- When buying ingredients, check labels for the following red flag words: wheat, rye, barley, oats, malt, Brewers’ yeast, dextrin, modified food starch, and starch.
Frequently Asked Questions
Swapping the butter with a dairy-free butter alternative and replacing the 2/3 cup of milk with 2/3 cup of broth will easily turn our recipe dairy-free. The top pie crust can be brushed with an egg wash for shine instead of milk if desired. Wholly Gluten-Free pie crusts are dairy-free; however, double-check the ingredient label if using a different pie shell brand.
There are two different options when it comes to freezing pot pie – baking then freezing or freezing then baking. We find the best way is baking, cooling, and freezing then reheating when ready to serve. Freeze the entire pie by wrapping it with plastic wrap or tin foil before placing it in the freezer. If baking from frozen, add 25 minutes to your total cooking time.
Leftover pot pie will stay fresh for up to 3 days in the fridge or up to 3 months in the freezer.
Gluten-Free Chicken Recipes
Chicken pot pie is just one of the many chicken recipes we enjoy throughout the year. Check out these gluten-free chicken recipes the next time you are in need of a tasty family-friendly meal.
- Buffalo Chicken Drumsticks
- Old Fashioned Boiled Chicken and Rice
- Gluten-Free Chicken Thigh Recipes
- Buffalo Chicken Breast
- Broccoli and Cheese Stuffed Chicken Breast
- Baked Chicken and Brown Rice Casserole
- Easy Gluten-Free Chicken & Dumplings Recipe
- Instant Pot Chicken Stir Fry (Gluten-free)
- Instant Pot Frozen Chicken Wings
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: 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 or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Chicken Pot Pie
Ingredients
- 1/3 cup butter
- 2 tablespoons cornstarch ✅
- 1 cup chicken broth ✅
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme ✅
- 2 cups rotisserie chicken, diced ✅
- 2 cups frozen mixed vegetables ✅
- 2 gluten-free pie crusts We used Wholly Gluten Free
Instructions
- Preheat the oven. Preheat the oven to 400°F.
- ⭐️Melt the butter and whisk in cornstarch. Over medium heat, melt the butter. Whisk in the cornstarch and bring to a boil for 1 minute.1/3 cup butter, 2 tablespoons cornstarch
- ⭐️Whisk in broth and milk. Slowly whisk in the broth and bring to a simmer, whisking the whole time. Slowly whisk in the milk and bring the mixture to a simmer, whisking the whole time.1 cup chicken broth, 2/3 cup milk
- ⭐️Add the spices, chicken, and veggies. Stir in the spices, chicken, and vegetables. Place one of the pie crusts onto a baking sheet. Pour the chicken mixture into the pie crust.1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon dried thyme, 2 cups rotisserie chicken, diced, 2 cups frozen mixed vegetables
- Place the second pie crust on top. Keep the pie crust chilled until ready to use. If it does not come out of the pie pan easily and crumbles, gather the dough into a ball and roll it out with a rolling pin between 2 pieces of parchment paper, then place it on top. Seal the edges with your fingers. Using a pastry brush, brush milk over the top of the pie to add shine.2 gluten-free pie crusts
- ⭐️Bake. Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
Notes
A note on the top pie crust:
If the pie crust comes out of the pan when it’s chilled, let it warm up a little before trying to seal the edges or it will crumble. If the top crust falls apart, make it into a ball. Wrap the dough in parchment paper and place it into the freezer for 5 minutes. Place the chilled dough between two large pieces of parchment paper then roll it out with a rolling pin. Remove the top paper and flip the dough onto the pot pie, then remove the bottom piece of parchment. CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: 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 or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper. The dough can be sticky but this works perfectly as long as the dough is chilled. CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: 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 or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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Amy D says
We had leftover rotisserie chicken, and we keep our house strictly gluten free. I searched the internet and used this recipe. Luckliy we had the Wholley GF crusts. THIS WAS DELICIOUS!!!! A new family favorite. I sauteed chopped onion, steamed fresh chopped carrots, and used canned peas. This was terrific, thank you!
Sara D says
I’m going to be making this to take to a new mommy. Should I bake it fully and have them reheat? Or just fill it, put on the top crust, and throw it back in the fridge for a couple of hours for her to bake after I deliver it?
Jodi Danen, RDN says
Hi Sara, I’d recommend delivering it uncooked for the best results. Then she can bake it fresh without having to reheat it.