I’m picky about chicken pot pie. The filling needs to be thick enough that it doesn’t run all over the plate when you cut into it, the vegetables can’t be mushy, and the crust has to be flaky and golden. My gluten-free chicken pot pie recipe checks every single box.
The filling is creamy and loaded with chicken, carrots, celery, and peas. The gluten-free crust is so buttery and flaky that nobody will know it’s gluten-free unless you tell them. I’ve served this to plenty of people who don’t eat gluten-free, and they always go back for seconds.
Why You’ll Love this Recipe
Searching for more ways to use gluten-free pie crust? gluten-free quiche lorraine / gluten-free blueberry pie / gluten-free strawberry cream cheese pie
Ingredients
Tip
While this recipe makes enough gluten-free pie crust for one pot pie, consider doubling it and freezing the extra dough. This saves time for your next gluten-free baking project!
Ingredient Notes
- Gluten-Free Pie Crust – While you can use store-bought gluten-free pie crust, I highly recommend making my homemade gluten-free pie crust recipe. It is so flaky and buttery and easy to work with.
- Cooked Chicken – Rotisserie chicken is the easiest option here (just make sure it’s gluten-free). You can also use leftover cooked chicken, poached chicken breasts, or even leftover turkey.
- Carrots and Celery – Dice them evenly so they cook at the same rate. Fresh is best, but you can use frozen diced vegetables if that’s what you have.
- Chicken Broth – Use low-sodium chicken broth to avoid an overly salty filling. If you’re gluten-free, be sure to choose a brand that is labeled gluten-free as chicken broth can sometimes have hidden gluten.
- Half and Half – This adds creaminess to the sauce. You can substitute with whole milk for a lighter option or heavy cream for an extra-rich filling. I personally love half and half since it’s the best of both worlds.
- Fresh Thyme – Fresh thyme leaves give the best flavor. If you only have dried thyme, use 1 teaspoon instead of 1 tablespoon.
- Frozen Peas: Don’t bother thawing them. They’ll cook through in the oven. Feel free to substitute with green beans.
- Egg – The egg wash helps the crust turn golden and glossy. For an egg-free option, brush the crust with milk or melted butter.
Why This Filling Doesn’t Run
The key to a thick chicken pot pie filling is cooking the roux long enough. After you add the flour to the butter and vegetables, let it cook for 1-2 minutes until it turns slightly golden. Then when you add the broth and half-and-half, simmer the sauce for 7-10 minutes until it’s thick enough to coat the back of a spoon. This is what keeps the filling from running all over your plate when you cut into it.
Recipe FAQs
Yes, but homemade is way better. Store-bought gluten-free pie crusts tend to be dry and crumbly. If you’re short on time, go for it, but I really recommend making my gluten-free pie crust recipe.
Feel free to customize the filling with vegetables like mushrooms, green beans, parsnips, or sweet corn. You can also increase the carrots and celery if you prefer to keep it simple.
Expert Tips
Storage instructions
Storage: Let the pot pie cool completely before covering. Store in the pie dish covered with plastic wrap or foil, or transfer slices to an airtight container. Keeps for up to 3 days.
Freezing the Pot Pie (Unbaked): Assemble the pie but don’t add the egg wash. Flash freeze on a baking sheet for 1 hour, then wrap tightly in plastic wrap and a freezer bag. Freeze for up to 3 months. Bake from frozen (add egg wash right before baking and add 15-20 minutes to the bake time) or thaw in the fridge overnight and bake as directed.
Freezing the Pot Pie (Baked): If you’ve already baked the pie, let it cool completely before freezing. Wrap it tightly in plastic wrap and foil, or cut it into slices and store in airtight containers. Freeze for up to 2 months. Reheat frozen slices in the oven at 350°F for 20–25 minutes, or until heated through.
Reheating Leftovers: To maintain a crisp crust, reheat the pie in a preheated oven at 350°F for 10–15 minutes. While you can microwave the pot pie, it can make the crust soggy, so it’s not my preferred way of reheating. I also have reheated slices in the air fryer for about 5 minutes, which keeps the crust very crispy. Depending on the type of air fryer you have, you may want to place something underneath the slices to prevent the filling from spilling out.
Make Ahead Tips: Prep the filling up to 2 days in advance and store it in the fridge. You can also assemble the entire pot pie, cover it tightly, and refrigerate it for up to 24 hours before baking. This gives you one less task on the day of your gathering.
Serving suggestions
- Pair it with a fresh salad. Balance the rich, creamy filling with a light and crisp salad. A simple mixed greens salad with a lemon vinaigrette or an arugula salad with shaved parmesan works beautifully. My strawberry spinach salad is a fantastic option when strawberries are in season!
- Add a side of vegetables. If you want more vegetables on the plate, roasted green beans, brussels sprouts, or my sheet pan roasted potatoes and broccoli are all good options
- Top with fresh herbs. Just before serving, sprinkle the pie with fresh thyme or parsley for a pop of color and added freshness.
Gluten-Free Chicken Pot Pie
Ingredients
For the Pie Crust:
- Homemade Gluten-Free Pie Crust - makes two 9-inch crusts – one for the top, and one for the bottom
For the Filling:
- 1 tablespoon (14 g) olive oil
- 1 cup (160 g) yellow onion - diced (from 1 small onion)
- 1 ½ cups (200 g) carrots - diced (from 2 large carrots)
- 1 cup (100 g) celery - diced (from 2 medium stalks)
- 2 cloves garlic - minced
- 4 tablespoons (56 g) unsalted butter
- ½ cup (70 g) gluten-free all-purpose flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag
- 2 cups (470 g) gluten-free chicken broth
- 1 cup (242 g) half and half
- 1 tablespoon fresh thyme leaves - or 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (280 g) cooked chicken - shredded or cubed
- 1 cup (145 g) frozen peas
For the Egg Wash:
- 1 (44 g) egg
- 1 tablespoon (15 g) half and half
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the pie dough:
- Prepare a full batch of my Homemade Gluten-Free Pie Crust. Cut the dough into two pieces and wrap each individually with plastic wrap. Refrigerate until ready to use.
- Preheat the oven to 425°F (220°C).
Cook the Vegetables:
- Heat 1 tablespoon (14 g) olive oil in a large skillet over medium heat. Add 1 cup (160 g) yellow onion, 1 ½ cups (200 g) carrots, and 1 cup (100 g) celery, and cook for 4–5 minutes, stirring occasionally, until the vegetables are softened.
- Add 2 cloves garlic and cook for an additional 1 minute, stirring constantly, until fragrant.
Make the Roux:
- Add 4 tablespoons (56 g) unsalted butter to the skillet and let it melt completely. Stir to coat the vegetables.
- Sprinkle ½ cup (70 g) gluten-free all-purpose flour blend over the mixture and stir continuously for 1–2 minutes. Let the flour cook slightly until it turns a light golden color and smells nutty.
Create the Sauce:
- Slowly pour in 2 cups (470 g) gluten-free chicken broth, whisking constantly to prevent lumps from forming.
- Once smooth, stir in 1 cup (242 g) half and half, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Bring the mixture to a simmer and cook for 7–10 minutes, stirring frequently, until the sauce thickens significantly and coats the back of a spoon.
Add the Chicken and Peas:
- Stir in 2 cups (280 g) cooked chicken and 1 cup (145 g) frozen peas. Mix until the filling is evenly combined.
- Remove the skillet from the heat and let the filling cool slightly while you prepare the crust.
Assemble the Pot Pie:
- Take out one of the pie dough disks from the refrigerator. Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour.
- Roll out the bottom crust into a large circle onto the piece of parchment paper, until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
- Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Trim any excess dough with a knife or scissors.
- Pour the cooled chicken pot pie filling into the crust, spreading it out evenly with a spatula or spoon.
- Roll out the second half of the pie crust similarly to the bottom layer to ¼ inch thick and 12 inches in diameter. Carefully lay the rolled out pie crust over the top of the filling. Leave about 1.5 inches of overhang and trim any excess. Fold both layers of the overhang toward the inside of the pie to seal it in. Crimp with a fork or your fingers for a decorative finish.
Add the Egg Wash:
- In a small bowl, whisk together 1 (44 g) egg and 1 tablespoon (15 g) half and half. Brush the mixture evenly over the top crust.
- Use a sharp knife to cut 4 small slits in the top crust to allow steam to escape during baking. Place the pie dish on a rimmed baking sheet. This catches any drips and makes it easier to transfer the pie in and out of the oven.
Bake and Cool:
- Bake the pot pie in the preheated oven at 425°F (220°C) for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for 15 minutes before slicing and serving.
Notes
- Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Other blends may give different results.
- Cooked Chicken: Rotisserie chicken is the easiest option, just make sure it’s gluten-free. You can also use leftover cooked chicken, poached chicken breasts, or turkey.
