chicken pot pie – recipesshubb

Gluten-Free Chicken Pot Pie

(Comfort Food Without the Gluten)

There’s nothing more comforting than a warm, homemade chicken pot pie, and this gluten-free version delivers all the cozy flavors you love—without sacrificing texture or taste. With tender chicken, hearty vegetables, and a creamy, savory filling tucked inside a flaky gluten-free crust, this dish proves that gluten-free comfort food can be just as satisfying as the classic.

Perfect for family dinners, chilly evenings, or make-ahead meals, this gluten-free chicken pot pie is rich, filling, and guaranteed to become a favorite at your table.

Why You’ll Love This Recipe

Completely gluten-free, but full of classic flavor
Creamy, thick filling that holds together beautifully
Flaky gluten-free crust that bakes golden and crisp
Comforting and filling one-dish meal
Easy to customize with your favorite vegetables

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 15 minutes
Oven Temperature: 375°F (190°C)
Yield: 6 servings
Difficulty Level: Intermediate

Ingredients

Gluten-Free Crust

1½ cups gluten-free all-purpose flour (with xanthan gum)
½ teaspoon salt
½ cup cold unsalted butter, cubed
1 large egg
3–5 tablespoons cold water

Tip: You may also use a store-bought gluten-free pie crust for convenience.

Chicken Pot Pie Filling

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
⅓ cup gluten-free all-purpose flour
2 cups chicken broth
1 cup milk or dairy-free alternative
2 cups cooked chicken, diced or shredded
1 cup frozen peas and carrots
½ cup diced potatoes (pre-cooked)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Step-by-Step Instructions

Step 1: Make the Gluten-Free Crust

In a large bowl, whisk together the gluten-free flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add the egg and 3 tablespoons of cold water, mixing gently until a dough forms. Add additional water if needed, one tablespoon at a time. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2: Prepare the Filling

In a large skillet, melt butter over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.

Sprinkle in the gluten-free flour and stir constantly for 1 minute to remove the raw flour taste. Slowly whisk in chicken broth, followed by milk, stirring until smooth and thickened.

Step 3: Add Chicken and Vegetables

Stir in the cooked chicken, peas, carrots, potatoes, salt, pepper, and thyme. Simmer for 5–7 minutes until the filling is thick and creamy. Remove from heat and allow to cool slightly.

Step 4: Assemble the Pot Pie

Preheat oven to 375°F (190°C). Roll out the chilled dough between two sheets of parchment paper.

Press the dough into a greased 9-inch pie dish. Pour in the chicken filling. Roll out the remaining dough and place it on top, sealing and crimping the edges. Cut small slits in the top to allow steam to escape.

Step 5: Bake

Bake the pot pie at 375°F (190°C) for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.

If the edges brown too quickly, cover them loosely with foil.

Step 6: Rest and Serve

Allow the pot pie to rest for 10–15 minutes before slicing. This helps the filling set and makes serving easier.

Tips for the Best Gluten-Free Pot Pie

Use gluten-free flour with xanthan gum for structure.
Cool the filling slightly before assembling to prevent a soggy crust.
Roll dough between parchment paper to avoid sticking.
Don’t overbake, or the crust may dry out.
Let it rest before serving for clean slices.

Variations

Dairy-Free: Use dairy-free butter and milk alternatives.
Crustless Version: Skip the crust and bake the filling in a casserole dish.
Extra Veggies: Add green beans, mushrooms, or corn.
Herb-Forward: Add rosemary or parsley for extra aroma.

Storage

Refrigerator: Store leftovers covered for up to 3 days.
Freezer: Freeze baked or unbaked pot pie for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through.

Serving Suggestions

Serve with a simple green salad
Pair with steamed vegetables
Enjoy as a stand-alone comfort meal

Final Thoughts

This Gluten-Free Chicken Pot Pie delivers everything you love about classic comfort food—rich, creamy filling, hearty chicken, and a flaky crust—without gluten. It’s proof that gluten-free cooking doesn’t mean giving up flavor or tradition.