
Imagine a gluten-free chicken pot pie that delivers a perfect slice every time—no runny filling, just thick, creamy layers of tender chicken and vibrant veggies. Completely gluten-free.
This gluten-free chicken pot pie recipe is the only one you need. Topped with a buttery, golden gluten-free crust, this recipe is the perfect blend of comfort and elegance making it great for cozy family dinners or a special gathering. It’s so flaky, you won’t even be able to tell it’s gluten-free!
You’ll love this recipe because…
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.
- Carrots – Dice the carrots evenly for consistent cooking. Fresh carrots are best, but you can use frozen diced carrots in a pinch.
- Unsalted Butter – Using unsalted butter allows you to control the salt in the recipe.
- 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 provide a subtle earthy flavor. Dried thyme works too—use one-third the amount as dried herbs are more concentrated.
- Frozen Peas – No need to thaw the peas before adding them to the filling; they’ll cook through in the oven. You can substitute with chopped green beans or omit for a pea-free filling.
- Egg – The egg wash helps the crust turn golden and glossy. For an egg-free option, brush the crust with milk or melted butter.
Step-by-step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Absolutely! Assemble the pot pie, but don’t bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding 5–10 minutes to the cooking time if needed.
Reheat individual slices in the oven at 350°F for 10–15 minutes to keep the crust crisp. Alternatively, microwave slices in 30-second intervals, but note that the crust may lose some of its flakiness. We also have air fried individual slices at 350F for about 5 minutes, or until warm.
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: Allow the pot pie to cool completely before storing. Cover the pie dish tightly with plastic wrap or foil, or transfer individual slices to an airtight container. Refrigerate for up to 3 days.
Freezing the Pot Pie (Unbaked): For longer storage, prepare the pie up as directed until before you add the egg wash. Instead, place it on a sheet pan in the freezer to flash freeze for an hour. Then, wrap it in plastic wrap and a gallon freezer bag and store in the freezer for 2-3 months until ready to bake. You can either bake it from frozen (add egg wash just before baking) and add 15-20 minutes to the bake time OR you can thaw it in the refrigerator overnight and bake as directed, adding the egg wash just before baking.
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. Roasted or steamed veggies like green beans, Brussels sprouts, or asparagus make great sides to round out the meal. Try my sheet pan roasted potatoes and broccoli recipe
- Top with fresh herbs. Just before serving, sprinkle the pie with fresh thyme or parsley for a pop of color and added freshness.
More gluten-free dinners to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Chicken Pot Pie
Ingredients
For the Pie Crust:
- Homemade Gluten-Free Pie Crust this recipe makes two 9-inch pie crusts - one for the top and one for the bottom
For the Filling:
- 1 tablespoon olive oil
- 1 cup yellow onion - diced (from 1 small onion)
- 1 ½ cups carrots - diced (from 2 large carrots, 200g)
- 1 cup celery - diced (from 2 medium stalks, 100g)
- 2 cloves garlic - minced
- 4 tablespoons unsalted butter
- ½ cup gluten-free all-purpose flour blend - 70g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag
- 2 cups chicken broth - gluten-free
- 1 cup half and half
- 1 tablespoon fresh thyme leaves - or 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken - shredded or cubed
- 1 cup frozen peas
For the Egg Wash:
- 1 egg
- 1 tablespoon half and half
Instructions
Make the pie dough:
- Prepare a full batch of my gluten-free pie crust. Cut the dough into two and wrap individually with plastic wrap. Refrigerate until ready to use.
- Preheat the oven to 425°F (220°C).
Cook the Vegetables:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, and cook for 4–5 minutes, stirring occasionally, until the vegetables are softened.
- Add 2 cloves minced garlic and cook for an additional 1 minute, stirring constantly, until fragrant.
Make the Roux:
- Add the 4 tablespoons of unsalted butter to the skillet, letting it melt completely. Stir to coat the vegetables.
- Sprinkle the ½ cup gluten-free all-purpose flour over the mixture and stir continuously for 1–2 minutes. Let the flour cook slightly until it turns a light golden color.
Create the Sauce:
- Slowly pour in the 2 cups of gluten-free chicken broth, whisking constantly to prevent lumps from forming.
- Once smooth, stir in 1 cup of half and half, 1 tablespoon fresh thyme (or 1 teaspoon dried thyme), 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 the 2 cups of cooked, shredded (or cubed) chicken and 1 cup of frozen peas. Mix until the filling is evenly combined.
- Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
Assemble the Pot Pie:
- After the pie dough has chilled, 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 egg and 1 tablespoon 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.
Bake and Cool:
- Bake the pot pie in the preheated oven 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.