Gluten-Free Chicken Pot Pie

Gluten-Free Chicken Pot Pie is creamy, cozy, and packed with tender chicken, potatoes, and vegetables under a golden crust. This easy comfort-food dinner is perfect for busy weeknights, Sunday dinners, or chilly evenings at home.

Gluten-Free Chicken Pot Pie

This Gluten-Free Chicken Pot Pie is creamy, savory, and packed with tender chicken, potatoes, and vegetables beneath a golden, flaky crust. It’s an easy gluten-free comfort food that’s perfect for family dinners, chilly nights, and Sunday meals.

About This Gluten-Free Chicken Pot Pie

Chicken pot pie has always been one of those cozy meals that feels like a hug in a bowl. I love how the creamy filling, tender vegetables, and golden crust come together into one satisfying dinner.

Making it gluten-free doesn’t mean giving up that classic comfort-food feeling. A good gluten-free crust works beautifully here, while the creamy chicken and vegetable filling stays rich, hearty, and full of flavor.

Key Ingredients

Gluten-free pie crusts: You’ll need two crusts for this recipe. Use my homemade gluten-free pie crust recipe or your favorite gluten-free pie crust mix.
Cooked shredded chicken: A great way to use leftover roasted or rotisserie-style chicken.
Russet potatoes: They make the filling hearty and satisfying.
Frozen mixed vegetables: Carrots, peas, corn, and green beans add color, texture, and plenty of vegetables.
Gluten-free chicken broth: Creates the savory base for the creamy filling.
Almond milk: Adds creaminess without dairy.
Gluten-free flour: Helps thicken the filling.
Dairy-free butter: Gives the sauce a rich, buttery flavor.
Onion and seasonings: Thyme, salt, and pepper keep the filling simple but flavorful.
Egg: Brushed over the crust for a beautiful golden finish.

How to Make Gluten-Free Chicken Pot Pie

1. Prepare the bottom crust

Start by making one gluten-free pie crust. Roll it out and carefully fit it into your pie plate. A deeper pie pan works best because this recipe makes a generous amount of filling.

2. Cook the potatoes

Peel and dice the potatoes. Add them to a saucepan with 3 cups of water and bring to a boil. Reduce to a low boil and cook for 7–8 minutes, or until tender. Drain well and set aside.

3. Make the creamy filling

Melt the dairy-free butter in a large pot or Dutch oven over medium heat. Stir in the gluten-free flour, chopped onion, thyme, salt, and pepper.

Cook for 1–2 minutes, stirring constantly, until everything is well combined. Slowly whisk in the chicken broth and almond milk until smooth.

Stir constantly as the mixture comes to a boil. Cook for 1 minute, then remove it from the heat.

4. Add the filling ingredients

Stir the shredded chicken, cooked potatoes, and frozen vegetables into the creamy sauce. Set the filling aside while you prepare the top crust.

5. Assemble the pot pie

Place the oven rack in the lowest position and preheat the oven to 425°F.

Prepare the second gluten-free pie crust. Remove the chilled bottom crust from the refrigerator and spoon the chicken mixture into it. Spread the filling evenly.

Place the second crust over the top. Seal the edges, then cut several small slits into the top crust. These vents allow steam to escape and help prevent the filling from bubbling over.

6. Add the egg wash

Whisk the egg and brush it evenly over the top crust. This helps the crust bake up beautifully golden.

7. Bake

Bake on the bottom rack for about 40 minutes, or until the crust is golden brown and the filling is bubbling.

Let your pot pie rest for at least 5 minutes before serving.

Pie Baking Tips

Use a deep pie pan: The filling is generous, so a deep pie pan provides extra room and helps prevent spills.

Keep the crust chilled: Cold gluten-free pie dough is easier to handle and can help the crust hold its shape while baking.

Don’t skip the vents: Cutting slits into the top crust gives steam somewhere to escape.

Brush on the egg wash: A light coating gives the crust that classic golden-brown finish.

Let it rest before serving: Give the pot pie at least 5 minutes to cool slightly. The filling will settle and be easier to spoon into servings.

Watch the crust: If the edges begin browning too quickly, loosely cover them with foil while the center continues baking.

Check your ingredients: For a strictly gluten-free meal, make sure your broth, flour, pie crust ingredients, and other packaged products are specifically labeled gluten-free.

Use a gluten-free flour blend designed for baking: If making your own crust, a reliable gluten-free blend with the right structure will give you the best results.

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