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Chicken Pot Pie is a classic, and when you start with my GF pie crust and thicken your filling with cornstarch instead of flour, you can easily make a stunning and crowd-pleasing gluten-free chicken pot pie. This hearty wheat-free comfort food is loaded with tons of vegetables and tender pieces of chicken in a rich and creamy gravy. The perfect family dinner recipe for cold winter nights!
Why You’ll Love this Gluten Free Chicken Pot Pie
The ultimate in cozy gluten free comfort food, this is the meal you’ll be craving on the coldest days! Here’s why:
- So comforting. It has a rich, creamy texture from heavy cream and two layers of golden pie crust.
- Prep-ahead options. You can make the pie dough ahead of time or use store-bought if you’re in a pinch. Then the filling is a simple matter of sauteing some veggies and adding stock to build a thick and flavorful gravy, which you can also do in advance.
- One-dish meal. You can make the entire pie, filling and all, in one pan! So get out your oven-safe skillet and enjoy this family-friendly gluten free chicken pot pie all winter long!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free
- Skill Level: Moderate
Chicken Pot Pie Ingredients
The ingredients for this chicken pot pie aren’t complicated or fussy. You’ll start with two pie crusts, then make the filling with classic pot pie ingredients like winter veggies, broth, and cream to make a thick and hearty sauce. Here’s a quick overview, but you’ll find the full amounts in the recipe card at the bottom of the post.
- Gluten-free pie crust. Use one batch of my flaky pie crust divided into two equal discs.
- Chicken. Use precooked shredded chicken that you have from leftovers or from a rotisserie chicken you’ve bought at the store or made in your air fryer. Or even use leftover roast turkey from Thanksgiving!
- Aromatic vegetables. I use a combination of onion, garlic, carrots, and celery. If you’re not a celery fan, swap it out for more mushrooms or even corn.
- Frozen peas. No need to thaw them.
- Mushrooms. Any kind will work! If you don’t like them, feel free to skip them.
- Butter. Use unsalted.
- Vegetable oil
- Corn starch. This is a great gluten free thickener. It absorbs some of the broth and cream so you get all the flavor and richness, but in a thicker, more gravy-like texture.
- Broth. You can use vegetable or chicken broth.
- Heavy cream. This really adds a rich flavor to the filling. You can use milk or half and half if you prefer to lighten it up.
- Parsley.
- Egg. This is to add a golden color to the top of your pie.
How to Make GF Chicken Pot Pie
Chicken pot pie is a fun and rewarding recipe to make from scratch. And it’s easier than you might think!
- Saute the vegetables: In an large stockpot or a 9-inch oven-safe skillet, melt the butter and saute the carrots, celery, and onion until softened. Add the mushrooms and garlic and continue to cook.
- Thicken the filling: Add the peas and cornstarch to the skillet. After five minutes, add the stock and heavy cream, as well as salt and pepper to taste.
- Add the chicken: Stir in the chicken and parsley. If you are baking the pot pie in the same pan, remove the filling from the dish to a bowl.
- Prepare the crusts: Roll one chilled pie crust into a 12-inch disc. Lay the disc into the baking dish.
- Fill the pot pie: Add the filling on top. Roll out the second pie crust and place it on top of the filling. Crimp the edges closed.
- Bake and serve: Brush the pie with a beaten egg and season the top with salt and pepper. Bake at 400°F for 45 minutes, or until the crust is golden and flaky. Cool the pie for 5 to 10 minutes before slicing and serving. Enjoy!
Tips for the Best Chicken Pot Pie
- Cut your onions, carrots, and celery into small even pieces so they cook evenly.
- Likewise, chop the chicken into bite-sized pieces so the pie is easy to slice and eat.
- You can make the crust ahead of time. It should be nice and cold when you assemble the pie.
- If the pie starts to brown too quickly in the oven, cover the top with a piece of aluminum foil.
- Feel free to use a store-bought crust or crust mix. You can even make this with a regular crust if you don’t need a wheat-free pot pie.
How to Store and Reheat Leftovers
If you have leftover pie, store it in an airtight container. Keep it in the freezer for up to five days. Reheat the pie in the microwave in 30-second increments until heated through.
Can I Make These Ahead and Freeze Them?
Yes! You can make chicken pot pie ahead of time. Freeze fully cooked pie tightly wrapped in plastic wrap for up to three months. Defrost the pie in the fridge overnight, then reheat in a 350°F oven for 15 to 20 minutes, until warmed through.
To freeze uncooked chicken pot pie, wrap it tightly in plastic wrap. Place it in the freezer for up to three months. When you’re ready to serve, place the frozen pie in a 400°F oven, adding 10 minutes to the baking time.
Make it a Meal
To round out this gluten-free chicken pie for a full meal, add some healthy and light veggie sides! Here are some of my favorites to serve with chicken pot pie in the fall or winter:
Gluten Free Chicken Pot Pie
Ingredients
- 1 prepared gluten-free pie crust (2 discs)
- 1/2 cup unsalted butter (one stick)
- 2 Tablespoons vegetable oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cups sliced mushrooms
- 2-3 cloves garlic, minced
- 1 cup frozen peas
- 3 Tablespoons corn starch
- 2 cups vegetable or chicken stock
- 3/4 cup heavy cream
- Salt and pepper, to taste
- 3 cups shredded cooked chicken
- 1/2 cups fresh parsley, chopped
- 1 egg, lightly beaten
Instructions
- Prepare the pie dough according to the directions, separate into two discs and refrigerate.
- Preheat the oven to 400°F.
- In a large Dutch oven or a 9- to 10-inch oven-safe skillet, melt butter with oil. Add diced onion, carrots, and celery sand sauté for 5-7 minutes or until the onions are translucent and tender.
- Add sliced mushrooms, minced garlic and sauté another five minutes.
- Add green peas, and the cornstarch, stir until everything is well combined.
- Cook for five minutes, then add stock and heavy cream, and season with salt and pepper to taste.
- Add shredded chicken and fresh parsley. Mix until everything is well combined. If you are baking the pot pie in the same skillet, transfer the mixture to a bowl and wipe out the pan.
- Roll 1 disk of chilled pie crust into a 12-inch circle and lay it into the oven-safe skilet or a 9-inch deep dish pie pan. Transfer the filling over the crust.
- Roll the second crust disc into a circle and place over the pie filling. Fold the extra crust dough under the bottom part and crimp them together. Press with a fork to close the seal of the crust.
- Brush the top of the crust with beaten egg wash, sprinkle with additional salt and pepper.
- Bake at 400°F for 45 minutes, or until golden brown. If the edges are getting too dark, cover with strips of aluminum foil.
- Once cooked, leave it to cool a bit before eating. The center will be very hot hot.
Did you make this?
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Question… If I make the gluten free pie crusts do I have to bake the pie crust before I put in the chicken mixture?
Also can this be made a couple hours ahead of time then baked later?
No, you do not have to pre-bake the crust. And yes, you can prep it ahead of time. If you’ve had it in the refrigerator, it may need a little longer to get hot all the way through.