Gluten Free Chicken Pot Pie: How to Bake It Golden & Delicious

There’s something deeply nostalgic about breaking through a golden, flaky crust to reveal a steaming pool of creamy chicken and vegetables. For years, chicken pot pie represented everything I thought I had to give up when gluten was no longer on my menu. That first disappointing store-bought gluten free chicken pot pie nearly broke my spirit – dry, crumbly crust that tasted more like cardboard than pastry, with a filling that lacked that velvety richness I remembered.

But I refused to accept defeat. What followed was a three-year journey of testing, failing, and ultimately perfecting what I can now confidently call the ultimate gluten free chicken pot pie recipe. The kind that makes dinner guests ask “are you sure this is gluten-free?” with genuine disbelief.

This isn’t just another gluten free chicken pot pie recipe hastily adapted from a traditional version. It’s a completely reimagined approach that addresses the unique challenges of gluten-free baking while enhancing what makes pot pie so beloved in the first place – that perfect harmony of buttery crust and creamy filling.

Whether you’re newly diagnosed with celiac disease, cooking for someone who can’t have gluten, or simply curious about gluten-free cooking, Gluten Free Chicken Pot Pie recipe solves the most common problems: dry, flavorless crusts that crumble at the touch of a fork, and fillings that lack the silky texture that wheat flour so easily provides.

What makes this gluten free chicken pot pie different? I’ve discovered a specific blend of gluten-free flours that creates a truly flaky texture, plus a technique for developing a rich, thickened filling without a hint of grittiness. These are the secrets that transform a mediocre gluten-free imitation into something that stands proudly on its own merits.

The best part? This isn’t just a “good for gluten-free” recipe – it’s a showstopper that anyone would love to have on their dinner table, regardless of dietary needs. And if you’re looking to expand your collection of delicious chicken recipes, be sure to check out Air Fryer Chicken Bites, Bang Bang Chicken Skewers, and Chicken Meatloaf – each offering their own unique flavors and textures.

Why This Gluten Free Chicken Pot Pie Will Become Your New Favorite

• Truly Flaky Crust: Unlike typical gluten free crusts that crumble apart, this one slices beautifully while maintaining that coveted flaky texture.
• Silky, Rich Filling: No grainy or gritty texture here – just velvety smooth, perfectly seasoned filling that rivals any traditional pot pie.
• Foolproof Recipe: Even if you’re new to gluten-free baking, this step-by-step guide ensures success every time.
• Family-Approved: Tested on the harshest critics (gluten-eating family members) who couldn’t tell the difference!
• Make-Ahead Friendly: Prepare components in advance for an easy weeknight dinner or freeze unbaked for future meals.
• Customizable: Easily adapt with seasonal vegetables or leftover turkey instead of chicken.
• Budget-Conscious: Uses simple, accessible gluten-free ingredients without requiring expensive specialty products.
• Perfect Golden Color: Achieves that Instagram-worthy golden brown crust that makes everyone want to dig in immediately.

Gluten Free Chicken Pot Pie Ingredients

For the Gluten Free Crust

For the Creamy Chicken Filling

Where to find specialty ingredients: Most major grocery chains now carry gluten-free flour blends in their baking or health food sections. For better selection and potentially lower prices, check Thrive Market online, Whole Foods, Sprouts, or your local health food store.

Step-by-Step Instructions with Expert Tips

For the Perfect Gluten Free Crust

1. Chill ALL your ingredients – Even the flour! Place flour in the freezer for 30 minutes before starting. Cold ingredients are even more crucial for gluten-free pastry than regular pastry.
2. Mix dry ingredients first – In a large bowl, whisk together the gluten-free flour blend, salt (1 tsp), and xanthan gum (if needed). Thorough mixing now prevents gummy spots later.
3. Cut in the butter – Using a pastry cutter or food processor, cut the cold butter into pea-sized pieces. Work quickly to keep everything cold! If using a food processor, use just 5-6 pulses to avoid overworking.
4. Add the vinegar and ice water – Drizzle in apple cider vinegar, then add ice water 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. STOP adding water when you can pinch the dough and it holds together. Gluten-free dough needs less handling than regular dough – overworking leads to toughness.
5. Divide and chill – Form dough into two discs, wrap in plastic, and refrigerate for at least 1 hour or overnight. If the dough feels too sticky, dust with a tiny bit more flour rather than adding too much, which can make the crust dry.
6. Rolling technique – Place chilled dough between two sheets of parchment paper to roll out. This prevents sticking without adding more flour. Roll from the center outward to a 12-inch circle for a 9-inch pie dish. If the dough starts cracking at the edges, let it warm slightly; if it gets too soft, return to refrigerator for 10 minutes.

For the Flavorful Chicken Filling

1. Cook the chicken properly – Season chicken with salt and pepper, then sauté in 2 tablespoons olive oil over medium heat until just cooked through (165°F). Remove and set aside to cool before dicing into bite-sized pieces. Slightly undercooking is better than overcooking as it will continue cooking in the oven.
2. Build the flavor base – In the same pan, add 3 tablespoons butter and sauté onions, carrots, and celery until onions are translucent (about 5-7 minutes). Add minced garlic (2 cloves) and cook for 30 seconds until fragrant. This is where your flavor foundation begins – don’t rush this step!
3. Create the silky sauce – Sprinkle gluten-free flour over vegetables and cook for 1-2 minutes, stirring constantly. Gradually whisk in white wine (if using), then chicken broth, ensuring no lumps form. If lumps appear, whisk vigorously or use an immersion blender for a quick fix.
4. Enrich and season – Stir in heavy cream, Dijon mustard, and herbs. Simmer until thickened (about 3-5 minutes). Fold in the diced chicken. If the sauce becomes too thick, add broth 1 tablespoon at a time; if too thin, simmer longer.
5. Cool before filling – Allow filling to cool for at least 15 minutes before adding to pie crust. Hot filling will melt the butter in your crust before baking! For extra flavor, prepare filling a day ahead and refrigerate – the flavors will develop overnight.

Gluten Free Chicken Pot Pie Assembly and Baking

1. Prep your pie dish – Lightly grease a 9-inch pie dish. Roll out the bottom crust between parchment paper, then carefully flip into the pie dish. Gently press into corners without stretching. If the dough tears, simply press it back together – no one will notice after baking!
2. Fill evenly – Pour the cooled filling into the crust, mounding slightly in the center. Don’t overfill – leave ¼ inch from the top. If you have extra filling, save it to serve alongside the baked pie.
3. Cover with top crust – Roll out the second dough disc and place over filling. Trim excess dough, leaving a 1-inch overhang, then fold and crimp edges. Cut 4-5 vents in the top for steam to escape. For a decorative touch, use small cookie cutters to create steam vents in interesting shapes.
4. Brush with egg wash – For that beautiful golden color, brush the top with egg wash. For extra sparkle, sprinkle with a pinch of flaky sea salt. For a dairy-free alternative, brush with coconut cream.
5. Bake to perfection – Place pie on a baking sheet (to catch any drips) and bake at 375°F for 45-55 minutes, until deeply golden brown. Cover the edges with foil after 25 minutes if browning too quickly. The filling must bubble through the vents to ensure it’s fully cooked and thickened.
6. Rest before cutting – Allow the pie to rest for at least 15 minutes before slicing. This is crucial for the filling to set! If you cut too soon, your beautiful filling will run everywhere.

Storage, Make-Ahead, & Freezing Tips

Gluten Free Chicken Pot Pie Storing Leftovers:

• Refrigerator: Wrap cooled pie in plastic wrap or transfer to an airtight container. Keeps perfectly for 3-4 days.
• Reheating: For best results, reheat individual slices in a 350°F oven for 15 minutes (microwave works but may make crust soggy).

Gluten Free Chicken Pot Pie Make-Ahead Options:

• Prepare crust dough up to 3 days ahead; keep refrigerated or freeze for up to 3 months.
• Make filling 1-2 days in advance; store in an airtight container in the refrigerator.
• Assemble completely but don’t bake; refrigerate for up to 24 hours before baking. Allow an extra 5-10 minutes of baking time if starting from cold.

Gluten Free Chicken Pot Pie Freezing Instructions:

• Unbaked: Wrap assembled pie tightly in plastic wrap, then foil. Freeze for up to 3 months. Bake directly from frozen at 375°F for 80-90 minutes.
• Baked: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in refrigerator, then reheat at 350°F for 30 minutes.
• Individual portions: Freeze fully baked individual slices for quick lunches or dinners.

Transforming Leftovers:

• Chicken Pot Pie Soup: Add extra broth to leftover filling for an instant soup.
• Pot Pie Hand Pies: Use leftover filling in small pockets of gluten-free pastry for lunch box treats.
• Pot Pie Pasta: Toss leftover filling with gluten-free pasta for a quick dinner.

Creative Variations & Serving Ideas

Gluten Free Chicken Pot Pie Seasonal Variations:

• Spring Garden Pot Pie: Add asparagus, peas, and fresh herbs like dill and chives.
• Summer Harvest Pot Pie: Incorporate zucchini, yellow squash, and fresh corn.
• Autumn Comfort Pot Pie: Mix in butternut squash, mushrooms, and sage.
• Winter Holiday Pot Pie: Add cranberries, rosemary, and a touch of orange zest.

Gluten Free Chicken Pot Pie Global Flavor Twists:

• Curry Chicken Pot Pie: Add 2 tbsp curry powder and a splash of coconut milk to the filling.
• Mexican-Inspired Pot Pie: Season with cumin, chili powder, and add black beans and corn.
• Mediterranean Pot Pie: Include sun-dried tomatoes, olives, and feta (if tolerated).
• French Country Pot Pie: Add tarragon, white wine, and finish with a sprinkle of Herbs de Provence.

Gluten Free Chicken Pot Pie Crust Variations:

• Herb-Infused Crust: Mix 1 tbsp fresh chopped herbs into the crust dough.
• Parmesan Crust: Add ¼ cup grated parmesan (or dairy-free alternative) to the dough.
• Lattice Top: Create a beautiful lattice pattern for a show-stopping presentation.
• Crumb Topping: Skip the top crust and use a gluten-free oat and butter crumble instead.

Gluten Free Chicken Pot Pie Perfect Pairings :

• Wines: A buttery Chardonnay or light Pinot Noir complements this dish beautifully.
• Sides: Serve with a simple green salad dressed with lemon vinaigrette for brightness.
• Starters: Begin with a light soup like roasted tomato or butternut squash.
• Dessert: Follow with a gluten-free fruit crumble or berry tart for a complete comfort meal.

This gluten free chicken pot pie isn’t just a meal – it’s a celebration of the fact that dietary restrictions don’t have to mean compromising on flavor, texture, or the joy of cooking. Whether you’re making this for a cozy family dinner or serving it to guests, this golden, delicious pot pie proves that gluten-free cooking can be just as satisfying as the classics we’ve always loved.

Remember, the key to a truly successful gluten free chicken pot pie lies in patience – with both the crust and the filling. Take your time, follow these detailed steps, and you’ll be rewarded with a dish that brings comfort and joy to everyone at your table, regardless of their dietary needs.

Gluten Free Chicken Pot Pie Nutritional Value

Each generous serving of this gluten free chicken pot pie (⅙ of the pie) provides:

*Percent Daily Values are based on a 2,000 calorie diet.

This gluten free chicken pot pie delivers a well-balanced meal with substantial protein from the chicken and a moderate amount of carbohydrates from the gluten-free crust. The vegetables provide essential vitamins and minerals, particularly vitamin A from the carrots. While the pie is relatively high in fat due to the buttery crust, these are mostly healthy fats that contribute to the pie’s satisfying nature and help with the absorption of fat-soluble vitamins.

For those monitoring sodium, Gluten Free Chicken Pot Pie recipe uses less salt than many store-bought alternatives, and you can further reduce the sodium content by using low-sodium broth. The calorie count makes this a hearty main dish that pairs perfectly with a light side salad for a complete meal.

Expert Tips & FAQs

Top Tips for Gluten Free Chicken Pot Pie Success

1. Temperature is everything – Keep your ingredients cold for the crust and your filling cooled before assembly.
2. Don’t skip the resting time – Both the dough (after making and after rolling) and the baked pie need proper resting time.
3. Use the parchment paper method – Rolling gluten-free dough between parchment prevents sticking without adding more flour, which can dry out your crust.
4. Taste as you go – Gluten-free flours vary in flavor; always taste your filling before adding it to the crust and adjust seasonings accordingly.
5. Make the egg wash count – Apply egg wash evenly with a pastry brush for that picture-perfect golden finish.

Frequently Asked Questions

Why is my gluten free crust falling apart when I try to transfer it to the pie dish?

This is the most common issue with gluten-free crusts! The dough is likely either too cold (causing brittleness) or too warm (causing stickiness). The solution: Roll the dough between parchment paper, then remove just the top sheet. Use the bottom sheet to help flip the crust into your pie dish, then peel away the paper. If it tears, simply press the pieces back together in the dish—the filling will hide any patchwork!

My filling ended up runny after baking. What went wrong?

Three possible culprits: 1) The filling wasn’t cooled sufficiently before adding to the crust, 2) The sauce wasn’t simmered long enough to activate the thickening properties of the flour, or 3) You might have cut into the pie too soon after baking. Remember that the filling continues to thicken as it cools, so always allow at least 15 minutes of resting time before slicing.

Why did my crust turn out tough instead of flaky?

Overworking the dough is usually the culprit. Gluten-free flour doesn’t contain gluten (obviously!), but it can still develop a tough texture when handled too much. Use a light touch when mixing, and stop adding water as soon as the dough holds together when pinched. Also, make sure your butter pieces remain visible—these create the steam pockets that result in flakiness.

Can I make this dairy-free as well as gluten-free?

Absolutely! Replace the butter in the crust with solid coconut oil or a dairy-free butter substitute (I recommend Earth Balance sticks), and substitute the heavy cream in the filling with full-fat coconut milk or cashew cream. These substitutions work wonderfully without compromising on flavor or texture.

How do I prevent a soggy bottom crust?

Three tricks: 1) Blind bake the bottom crust for 10-12 minutes at 375°F before adding the filling, 2) Make sure your filling is completely cooled before adding it to the crust, and 3) Place your pie dish on a preheated baking sheet or pizza stone—this helps conduct heat directly to the bottom crust.

Conclusion

Creating the perfect gluten free chicken pot pie is both an art and a science—balancing the technical aspects of gluten-free baking with the heart and soul that makes comfort food so special. After years of testing and refining, Gluten Free Chicken Pot Pie recipe finally delivers what so many gluten-free eaters have been missing: a truly spectacular pot pie with a flaky, golden crust and a rich, velvety filling that rivals its gluten-containing counterpart.

Remember that patience is key with Gluten Free Chicken Pot Pie recipe. From properly chilling your ingredients to allowing adequate resting time before serving, these seemingly small steps make all the difference between a good pot pie and a truly exceptional one. The techniques you’ll learn here—creating a flaky gluten-free crust, developing a silky sauce without wheat flour, and building layers of flavor—will serve you well in countless other gluten-free cooking adventures.

Whether you’re making this for yourself, a loved one with celiac disease, or simply exploring the world of gluten-free cooking, this chicken pot pie proves that dietary restrictions need never mean compromise. Food should bring joy, comfort, and connection—and Gluten Free Chicken Pot Pie recipe delivers all three in abundance.

Have you tried making gluten free chicken pot pie before? What challenges did you face, and what variations would you love to try with Gluten Free Chicken Pot Pie recipe? Share your experiences in the comments below—I’d love to hear how this Gluten Free Chicken Pot Pie works for you and your family!

Amazing Vegetable Pizza

Every night can be pizza night, if you ask me. Just throw whatever vegetable leftovers you have on there and enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 2 pizzas

Calories 482 kcal

Equipment

• Pizza Stone

Ingredients

  

Pizza Dough

• 1 cup water lukewarm
• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp salt
• 1 tsp sugar

Pizza Toppings

• red sauce
• 1/4 red onion
• 1/4 green pepper
• 1/4 red pepper
• rosemary

Instructions

 

• Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.
• Combine the flour and salt.
• Add the yeast mixture and knead until you get a soft ball.
• Place in a bowl and cover. Let rise for 30 minutes.
• Divide the dough and form pizzas.
• Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone.

Notes

Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!

Keyword Vegetarian